Overhead view of a bowl of Brown Butter Vegetable Pulao.

Brown Butter Vegetable Pulao

Pulao (Pilaf, pilau) is a one-pot rice centric dish made with vegetables, meat, and spices cooked in broth/stock/water. Brown Butter Vegetable Pulao is a flavorful and vegetarian version of the staple dish, perfect for a special weeknight dinner or gathering!

This recipe stars U.S.-grown basmati rice and comes to us from our friend Dixya of @foodpleasurehealth in partnership with USA Rice.

  • Servings
  • Serving Size
    1 bowl


  • 1 cup basmati rice
  • 3 tablespoon unsalted butter 
  • ¼ teaspoon cumin seeds
  • 1 cinnamon stick
  • 2 bay leaves 
  • ¼ cup sliced onions
  • ¼ cup diced carrots 
  • ¼ cup peas 
  • 1¼ cups broth/water
  • 2 teaspoon salt (adjust per taste)


  • In a large cooking pot (with a lid), melt butter in low-medium heat for 4-6 minutes. To make brown butter, you will cook until the butter turns golden brown. Some of the foam will subside and the milk solids at the bottom of the pan will be toasty brown, and it should smell buttery and nutty.
  • Add whole spices (cinnamon, cumin, bay leaves) into the pot and cook for a minute or so. Add sliced onions and allow it to soften.
  • Add diced carrots and peas and cook for 2-3 minutes.
  • Add the rice to the pot. Gently stir everything.
  • Add broth/water and salt. Increase the heat to medium high to let water come to a boil.
  • Once it comes to a boil, close the lid and lower the heat to low-medium.
  • Cook for 12-15 minutes, or until the water is evaporated and rice is cooked through.
  • Take a quick peek and check the rice. If it is cooked, turn off the heat, keep the lid closed for10-15 minutes.
  • Use a spatula to fluff the rice and serve it warm.