Cooking Vegetarian: 2,600+ Recipes

A Feast for the Senses: Carrot & Coconut Rice PilafTired of plain old rice? Let's elevate your side dish game with this stunning Carrot and Coconut Rice Pilaf! Imagine fluffy, fragrant basmati rice, beautifully marbled with sweet shredded carrots and nutty,...

Vibrant vegetable rice pilaf with toasted almonds is a celebration platter of a dish — potato, bell pepper, and zucchini folded through golden basmati with slivered almonds on top. The trick is frying the almonds first, then building the vegetables in stages so each...

Herbed rice with mixed vegetables, or sabji ke chawal, is a tidy one-pot meal from the Hindi kitchen. Tomatoes, ginger, and a bundle of whole spices simmer right along with the basmati, and the vegetables melt into the grains as they cook. Finished with fresh herbs,...

Stuffed eggplant rice (vangi bath) looks dramatic, but the drama is all in the tiny baby eggplants, split and packed with a toasted spice filling. They nestle into basmati and steam until spoon-tender. One pot, and you have a dish people photograph before they eat....

Turmeric-infused eggplant and cashew pilaf is a gentle, golden one-pot dinner from the Bengali kitchen. Eggplant cubes simmer with basmati until they turn silky and practically melt into the grains. A hand-ground powder of toasted sesame, coriander, pepper, cloves,...

Creamy cauliflower and rice pilaf (gobhi pulau) dresses up two humble staples in one pan. The cauliflower soaks in a spiced yogurt-coconut marinade, then fries in ghee until golden at the edges while the rice cooks up fluffy alongside. It is a side dish that quietly...

Jeweled rice pilaf — masala hari matar pulau — studs fluffy basmati with green peas, raisins, and toasted nuts. Green chili and minced ginger keep it gently lively, while garam masala ties everything together. It looks festive enough for guests but honestly comes...

Golden turmeric rice is the easiest way to make a plain pot of basmati glow. Whole spices — cumin, ajwain, cloves, and cinnamon — sizzle in hot ghee, then turmeric stains every grain a warm gold. Finished with coarsely ground pepper and fresh herbs, it turns any dal...

Foolproof fluffy rice with a simple toasting trick: the raw basmati gets a few minutes in melted butter before the water goes in. That quick toast coats each grain so they cook up separate and never gluey. A splash of lemon or lime juice at the end wakes the whole pot...

Perfect double-steamed rice, or sada chaval, is plain basmati treated like royalty — cooked, then finished in its own trapped steam until every grain stands alone. It sounds fussy, but the technique is mostly waiting. What you get is the fluffiest, most tender pot of...