Karnataka-Style Vegetable Pulao, also known as Veg Palav, is a flavorful one-pot rice dish made with rice, mixed vegetables, and aromatic spices. It can be prepared easily in an Instant Pot or on the stovetop pressure cooker. This mildly spiced pulao pairs perfectly with onion-tomato raita, pickle, and crispy papad.

vegetable pulao served in a black bowl and tomato onion raita on side — Vegetable Pulao

Pulao is a fragrant Indian-style rice dish where rice is cooked with spices and loads of vegetables. In India, they make a variety of pulao recipes like peas pulao, beetroot pulao, palak pulao, coconut milk pulao, etc.

In Karnataka, the vegetable pulao is prepared slightly differently. A green paste made of mint, coriander leaves, coconut, and whole spices is blended and added, enhancing its aroma and flavor. Unlike other pulao varieties that use basmati (or jeera rice), this dish is traditionally prepared with sona masoori rice (medium grain). Serve this pulao with onion tomato raita, pickle, and papad, or eat as is.

have used basmati rice in this veg pulao recipe. You can also make it without coconut, which I sometimes do, and it still tastes just as good!

I have shared many Karnataka-style recipes on this blog. If you're looking for more, check out my mandakki usli, methi pulao, bisi bele bath, and maddur vada.

Ingredients

Rice: I used white basmati rice. You may also use sona masoori rice, adjust the water as needed.
Vegetables: I have used onions, carrots, beans, green peas, cauliflower, capsicum, and potato.
Oil: You can use any cooking oil. For best results, use ghee.
Green Masala Paste Ingredients: Used fresh/frozen grated coconut, ginger, garlic, green chilies, cinnamon, cloves, cardamom, cumin seeds, coriander seeds, fennel seeds (saunf), mint, coriander leaves, onion, and water.

How to Make Karnataka Style Vegetable Pulao (Veg Palav)

Instant Pot Method

Firstly, take all ingredients listed "for grinding” in a blender:

¼ cup grated coconut (i used frozen shredded coconut)
1-inch ginger
3-4 garlic cloves
3-4 green chili
1 teaspoon coriander seeds (or coriander powder)
1 teaspoon cumin seeds/jeera (or cumin powder)
1 teaspoon fennel seeds/saunf (optional)
1 inch cinnamon stick
3-4 cloves
2 cardamoms
¼ cup coriander leaves (handful)
¼ cup mint/pudina leaves (handful)
2 tablespoons onion (optional)

Make a smooth paste in a blender using ¼ cup water. Don't add too much water while grinding.

Press SAUTE on Instant Pot. Add 2 tablespoons oil (or homemade ghee), and once it's hot, add 2 bay leaves and 1 medium onion (thinly sliced).

Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.

Add 2 ½ cups mixed veggies (carrots, beans, peas, cauliflower, capsicum, and potato) and cook for another minute.

Then add mint-coriander masala paste, ¼ teaspoon turmeric powder, salt, and saute for 2-3 minutes until the raw smell of spices goes away. Keep stirring occasionally to avoid burning the masala paste.

step to add vegetables and coconut mint paste collage

Add 1 cup of rinsed basmati rice, 1.5 cups of water and give a quick stir.

Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 6 minutes.

Once the pot beeps, Do a Quick Release (QR).

Lastly, remove the lid and add 1 tablespoon of lemon juice. Mix well.

Instant Pot Karnataka-style vegetable pulao recipe is ready. Serve with raita or plain yogurt.

veg pulao served in a bowl with raita on the side

Stovetop Pressure Cooker Method

Follow the same steps as Instant Pot and Pressure cook the pulao for 2 whistles on medium-high flame and turn off the flame. Allow the pressure to release naturally.

What to Serve with Vegetable Pulao?

Serve this Hotel-style Veg palav with plain yogurt, cucumber raita, or onion tomato raita, papad, and pickle. Or serve with any vegetable kurma.

Variations

You can use any vegetable of your choice, such as capsicum (bell pepper) and cabbage, or frozen vegetables.
Vegans can replace ghee with oil.
I have used frozen green peas here. If you are using dry peas, soak for at least 4-5 hours.
In the end, you can also add bread croutons that are fried in ghee, which adds a nice taste and texture to the pulao.

Expert Tips

Since the mint-coriander masala paste contains water and vegetables release moisture, adjust the water quantity accordingly. For basmati rice, use a 1:1.5 rice-to-water ratio. If you added extra water while grinding the paste, reduce it to a 1:1.25. For sona masoori rice, use 1:2 rice-to-water ratio.
Traditional Karnataka Style Vegetable Pulao recipe is with sona masoori rice.

More Instant Pot Indian Rice Recipes

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Instant Pot Vegetable Pulao (Karnataka Style Veg Pulao)

Bhavana Patil

Vegetable Pulao (Karnataka style) is an one pot rice dish made with rice, variety of vegetables and mildly flavored with various spices

5 from 9 votes

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Servings:

Calories : 231

Course: Main Course

Cuisine: Karnataka, South Indian

Diet: Vegan, Vegetarian

Method: Instant Pot/Pressure Cooker, Stovetop

Prep Time : 15

Cook Time : 10

Total Time : 25

Equipment

Instant Pot/Pressure Cooker

Ingredients

Grinding Masala Paste:

¼ cup grated coconut optional, i used frozen shredded coconut
1 inch ginger
3-4 cloves garlic
3-4 green chilies
1 teaspoon coriander seeds or coriander powder
1 teaspoon cumin seeds/jeera or cumin powder
1 teaspoon fennel seeds/saunf (optional)
1 inch cinnamon stick
3-4 cloves
2 cardamoms
¼ cup coriander leaves (handful)
¼ cup mint/pudina leaves (handful)
¼ cup water for grinding
2 tablespoons onion (optional)

For Vegetable Pulao

2 tablespoons cooking oil (or ghee)
2 bay leaves
1 medium onion thinly sliced
2.5 cups mixed veggies (carrots, beans, peas, cauliflower, capsicum and potato)
¼ teaspoon turmeric powder
salt to taste
1 cup basmati rice
1.5 cups water
1 tablespoon lemon juice

Instructions

Instant Pot Method:

Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water. Don't add too much water while grinding.
Press SAUTE mode on Instant Pot. Add oil and once it's hot add Bay leaf and sliced onions.
Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
Add mix vegetables and cook for another one minute.
Then add mint-coriander masala paste, turmeric powder, salt and saute for 2-3 minutes until raw smell of spices goes away. Keep stirring else masala paste may get burnt.
Add washed Basmati Rice, water and give a stir .
Turn pressure valve to SEALING position. Set the pot to manual (High Pressure) and set timer to 6 minutes
Once the pot beeps, Do a Quick Release(QR).
Remove lid away from you, garnish with coriander leaves and lime juice.
Vegetable Pulao is ready. Serve with raita or plain yogurt.

Indian Pressure Cooker Method:

Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water.
Heat a pressure cooker with oil on medium flame, add bay leaf and onion and Saute for 2-3 minutes until they turn light brown in color - stir regularly.
Add mix vegetables and cook for another one minute.
Then add mint-coriander masala paste, turmeric powder, salt and saute for 2-3 minutes until raw smell of spices goes away. Keep stirring else masala paste may get burnt.
Add washed Basmati Rice, water and give a stir .
Close the lid place a whistle and cook for 2 whistles on medium flame.
After 10 mins Fluff up the rice gently. Garnish with coriander leaves and lemon juice
Vegetable Pulao is ready. Serve with Raita or plain yogurt.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

Tips for Vegetable Pulao

Since the mint-coriander masala paste contains water and vegetables release moisture, adjust the water quantity accordingly. For basmati rice, use a 1:1.5 rice-to-water ratio. If you added extra water while grinding the paste, reduce it to a 1:1.25. For sona masoori rice, use 1:2 rice-to-water ratio.

Traditional Karnataka Style Vegetable Pulao recipe is with sona masoori rice.

Variations

Use any vegetables of your choice like capsicum (bell pepper), cabbage. You can also use frozen vegetables.
Vegans can replace ghee with oil.
I have used frozen green peas here. If you are using dry peas, soak for at least 4-5 hours.
In the end, you can also add bread croutons, which adds a nice taste and texture to the pulao.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 231kcalCarbohydrates: 37.4gProtein: 4gFat: 7.3gSodium: 8mgPotassium: 45.1mgFiber: 3.3gVitamin A: 250IUVitamin C: 15.7mgCalcium: 40mgIron: 0.5mg

Keyword instant pot vegetable pulao, karnataka style, veg pulao

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Comments

5 from 9 votes (6 ratings without comment)

Ingredients