Zucchini carrot turmeric rice pilaf pulao
5 from 1 vote

Zucchini carrot turmeric pilaf rice | Under 30 minutes + Vegan + GF

Healthy Zucchini and carrot rice pilaf- A delicious one pot meal under 30 minutes. Vegan + GF
Course Main Course
Cuisine Indian fusion
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 -4 servings


  • 1 Cup rice soaked for about 20 min
  • 2 zucchinis rinsed and grated
  • 2 carrots rinsed and grated
  • 1 large onion chopped fine
  • 3-4 garlic pods minced or crushed
  • piece A small of ginger grated or minced
  • 1-2 green chilies chopped fine (optional as per taste & preference)
  • 2 tbsp cooking oil I used Olive oil for this one
  • cup About 1/4 of coconut milk
  • leaves A handful of cilantro washed and chopped, coriander
  • 1 ½ cups of water


  • 1 ½ tsp salt or as per taste
  • ½ tsp turmeric powder
  • 1 tsp curry spice mix I used Kitchen king masala
  • ½ red chili powder or paprika if you like milder taste
  • ½ tsp cumin seeds
  • ½ tsp Garam masala optional


  1. Soak the rice and keep aside. In the meanwhile, grated the veggies and keep them ready. No need to squeeze the water out of them as the rice will get cooked in it.
  2. Heat oil in a skillet (pan/wok). Throw in the cumin seeds and let them sizzle. Then add the garlic, ginger and green chilies (if using). Let this mix fry for a few seconds
  3. Then add in the chopped onion and saute for a 1-2 minutes till they start turning pink. Add in the grated veggies along with all the spices and saute at medium gas for about 5-7 minutes till the water starts evaporating out.
  4. At this point, drain the rice and pour into the pan along with 1 ½ cups of water and coconut milk. Mix everything, cover the pot and let the pilaf cook for about 8-10 minutes. Stir once or twice in between gently.
  5. After about 10 minutes, check if the rice has cooked properly. If not, let it cook for 3-4 more minutes. Check the seasoning and adjust at this point. Once the rice is cooked alright, turn off the gas.
  6. Keep the pot covered for a few minutes before serving to let the steam settle in to absorb the flavours. Garnish with fresh cilantro and serve.

Recipe Notes

You can use a small dollop of butter along with the oil to provide this Pilaf a fine, distinguished taste.

You can also add green peas to this dish, I sometimes do that and it tastes wonderful as carrot peas pulao.

A tiny bit of Garam masala adds to a lot of flavour in any rice dish. If you are skipping it, maybe add a bay leaf and a small cinnamon stick along with the ginger-garlic-chilies mix. Then proceed as normal.

You might squeeze some lemon juice towards the end of the cooking to get some zingy flavour in.

if you dont have Coconut milk in hand, you could use the normal milk as well. But do not add it with the water and rice and towards the end instead, just when the rice is almost cooked. Sprinkle it with a spoon and gently fold in.