Instant Pot Vegetable Pulao
This vegetable pulao in Instant Pot is really delicious side dish. Quick and easy recipe, needs very little supervision. Delight your family and friends with this amazing rice dish.
Servings 6
Calories 325kcal
Equipment
Ingredients
- 2 cups basmati rice washed and soaked for 30 minutes
- 1 onion sliced or chopped
- 1 tbsp. coconut oil
Whole spices
- 3 cloves
- 1 cinnamon
- 3 cardamom
- 1 black cardamom
- 1 tsp. cumin seeds
- 3 green chillies sliced
- 1 tsp. Salt
- ½ tsp. Garam masala optional
- ½ tsp. turmeric
- 2 cups chopped vegetables beans, carrots, peas, potato
- 1.5 tsp. ginger garlic paste
Instructions
- Wash and soak basmati rice in water for about 15 - 30 minutes.
- In the instant pot, turn on the Saute mode. Add 1 tbsp. coconut oil, let it melt.
- Add the whole spices and fry for 30 seconds.
- Add 1 chopped onion and sliced green chillies, fry till onions are golden brown.
- Skip the chillies if you like non spicy.
- Add ¼ tsp. salt to facilitate faster browning. After onions are golden brown, add 1.5 tsp. ginger garlic paste and saute for 3 minutes while stirring.
- Add in the chopped veggies and saute for 2 minutes more while stirring.
- Now add 2 and ¼ cups of water and bring to a rolling boil.
- Add ½ tsp. garam masala (optional) at this stage. Take soaked and drained rice and add to the boiling water. Mix well and taste the water.
- It should taste salty. If not add some more salt. This will ensure that your pulao is salted properly.
- Now set Instant Pot on pressure cooker mode and time for 6 minutes.
- After pressure cooking is done and it beeps, cool for 4 minutes naturally after which release steam manually.
- Open the instant pot and lightly fluff the rice. Your vegetable pulao is ready. Garnish with cilantro leaves. Enjoy with yogurt raita.
Pressure cooking:
- Repeat the sauteeing process in pressure cooker just like you did in Instant pot. Pressure cook for one whistle and let the pressure release naturally. Serve hot.
- You can make it covered in a pan as well. You will need to add more water and cook till the rice is done.
Notes
1. Use basmati rice for making your pulao. It is fragrant and delicious.
2. Soaking basmati rice before cooking makes it fluffy with separate grains. Although, I have cooked basmati rice without pre-soaking when in rush and it still comes out quite good.
3. Use whole spices for their rich, fragrant taste.
4. Saute the onions well till they are rich golden brown as they leave a nice sweet caramelised flavour in the pulao.
5. Use vegetables that have been evenly cut and cook in the way mentioned so that they don’t get overcooked.
6. Use any vegetables of choice. I generally just peek in the fridge and use what’s available. 7. Use ghee in place of coconut oil for those who eat dairy for a richer taste.
2. Soaking basmati rice before cooking makes it fluffy with separate grains. Although, I have cooked basmati rice without pre-soaking when in rush and it still comes out quite good.
3. Use whole spices for their rich, fragrant taste.
4. Saute the onions well till they are rich golden brown as they leave a nice sweet caramelised flavour in the pulao.
5. Use vegetables that have been evenly cut and cook in the way mentioned so that they don’t get overcooked.
6. Use any vegetables of choice. I generally just peek in the fridge and use what’s available. 7. Use ghee in place of coconut oil for those who eat dairy for a richer taste.
Nutrition
Calories: 325kcal | Carbohydrates: 66g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 430mg | Potassium: 271mg | Fiber: 5g | Sugar: 2g | Vitamin A: 3268IU | Vitamin C: 11mg | Calcium: 58mg | Iron: 2mg