Karnataka Style Veg Pulao recipe is an one pot rice dish made with rice, variety of vegetables and mildly flavored with various spices in an Instant Pot pressure cooker or stove top.Pulao is also known as pilaf or pulav.Serve it with onion tomato raita ,pickle and papad.
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In Karnataka, the vegetable pulao is made slightly differently. A green paste is made with mint, coriander leaves ,coconut and spices which adds up extra aroma and flavor to the pulao. Usually sona masuri rice(short grain) is used for this karnataka vegetable pulao recipe as opposed to basmati or jeera rice.
I have used basmati rice in this veg pulao recipe.You can also make this pulao by skipping coconut which i sometimes do, tastes as good as original recipe.
I have posted many Karnataka style recipes on this blog.So if you are looking for more recipes then check my Mandakki Usli, Methi Pulao|Menthya Bath, Bisibelebath, Masala Peanuts Chaat, Shenga Saaru (Peanut Sambar), Maddur vada
WHAT IS 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 like Peas Pulao, Beetroot Pulao, Palak Pulao, Methi Pulao ,Coconut milk pulao etc. Pulao can be eaten as is or is mostly served with raita ,pickle and papad.
WHAT IS THE DIFFERENCE BETWEEN PULAO AND BIRYANI?
Pulao is a medley of rice with either vegetables or meat and both these things are cooked together with a mixture of spices whereas in traditional Biryani, rice and meat or vegetables are cooked separately and then assembled in layers. It is much richer due to use of ghee and fried onions and more spices.
TIPS TO MAKE BEST KARNATAKA STYLE VEG PULAO
- Since mint-coriander masala paste has water and also vegetables release water ,so add water accordingly.For basmati rice add 1:1.5 rice:water ratio.If you added more water while grinding reduce to 1:1.25 rice:water ratio.
- Increase or decrease spices accordingly to your preference.
- Traditional Karnataka Style Pulao is made using sona masuri,you can use Basmati rice as well.
VARIATIONS:
- You can use any vegetables of your choice like capsicum(bell pepper),cabbage.Frozen vegetables also can be used.
- Vegans can replace ghee with oil.
- I have used fresh peas here, if you are using dry peas then soak for at-least 4-5 hours.
- At the end, You can also add bread croutons, adds a nice taste and texture to the pulao.
HOW TO MAKE KARNATAKA STYLE VEGETABLE PULAO STEP BY STEP
Take all ingredients listed “for grinding” and make a smooth paste in a blender using 1/4 cup water.Dont 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 .
Press CANCEL button on Instant Pot.Close the lid on the pot, and turn pressure valve to SEALING position.Set the pot to manual (High Pressure) and set timer to 6 minutes
Do a Quick Release(QR).
Remove lid away from you, garnish with Cilantro and lime juice.
Karnataka style pulao recipe is ready.Serve with Raita or plain yogurt.
STOVE TOP 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.
CHECKOUT MY OTHER RICE RECIPES
Tendli Bhaat Recipe(Ivy Gourd Rice)
INSTANT POT VEGETABLE PULAO|KARNATAKA STYLE VEG PULAO RECIPE CARD
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Instant Pot Vegetable Pulao|Karnataka Style Veg Pulao
Ingredients
- measuring cup used 1 cup = 250 ml
- 1 cup Basmati rice ,washed
- 2 1/2 cups Mixed Veggies(Carrots, Beans, Peas, Cauliflower, Capsicum and Potato)
- 1 medium onion ,thinly sliced
- 1/4 teaspoon turmeric powder optional
- 2 tablespoon cooking oil /Ghee(clarified butter)
- 1.5 cups water depends on rice quality
- 2 bayleaf
- salt to taste
Ingredients for Grinding Masala Paste:
- 1/4 cup grated coconut (optional) i used frozen shredded coconut
- 1 inch ginger
- 3-4 cloves garlic
- 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
- 4 cloves
- 2 cardamom
- 1/4 cup cilantro/coriander leaves (handful)
- 1/4 cup mint/pudina leaves (handful)
- 1/4 cup water for grinding
- 2 tablespoon onion (optional)
Instructions
INSTANT POT METHOD:
- Take all ingredients listed "for grinding” and make a smooth paste in a blender using 1/4 cup water.Dont 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 .
- Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to manual (High Pressure) and set timer to 6 minutes
- Do a Quick Release(QR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM
- Remove lid away from you,garnish with Cilantro 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 1/4 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
TIPS & VARIATIONS
- Since mint-coriander masala paste has water and also vegetables release water ,so add water accordingly.For basmati rice add 1:1.5 rice:water ratio.If you added more water while grinding reduce to 1:1.25 rice:water ratio.
- You can use any vegetables of your choice like capsicum(bell pepper),cabbage.Frozen vegetables also can be used.
- You can also do a 5 minute Natural Pressure Release(NPR) after the POT beeps and then do quick release.You can also cook on Rice mode if you have more time to cook.
- You can increase or decrease spices accordingly.
- Vegans can replace ghee with oil.
- I have used fresh peas here, if you are using dry peas then soak for at-least 4-5 hours.
- At the end, You can also add bread croutons, adds a nice taste and texture to the pulao.
OTHER RECIPE COLLECTIONS TO TRY FROM MY BLOG
15 Instant Pot Indian Rice Recipes
5 Types of Easy Dry Chutney Powder Recipes
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Good and easy recipe
thank you
to the grinding paste i added a little kallu hoovu and Saunf
Nice i like the kallu hoovu fragance too in the pulao.Thanks for letting me know.
Excellent recipe, tasted just like my mom’s pulao plus the convenience of instant pot!
Hey thank you so much Simi ? If it reminded you of your Mom’s recipe & you were able to connect with the taste – then I am more satisfied for posting this recipe ? And agreed, Instant Pot is a Savior ?