Karnataka Style Vegetable Pulao or Veg Palav recipe is a one-pot rice dish made with rice, a variety of vegetables, and mildly flavored with various spices in an Instant Pot pressure cooker or stovetop. Pulao also known as pilaf or pulav. Serve it with onion tomato raita, pickle, and papad.

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

In Karnataka, the vegetable pulao is prepared slightly differently. A green paste made of mint, coriander leaves, coconut, and whole spices is ground and added, adding extra aroma and flavor to the pulao. Usually, sona masoori rice (short grain) is used for this 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 the 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, Bisibelebath, Masala Peanuts Chaat, Peanut Sambar, Maddur va da.

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. Serve Pulao with raita, pickle, and papad, or eat as is.

What is the difference between Pulao and Biryani?

Pulao is a medley of rice with either vegetables or meat. 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 the use of ghee and fried onions, and more spices.

Vegetable Pulao Ingredients

Rice: I have used white basmati rice. You may also use medium grain 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.
Whole & Dry Spices: used bay leaf and turmeric powder.
Lime Juice: juice of freshly squeezed lime juice.
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” and 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 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 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 washed basmati rice, 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 away from you, garnish with coriander leaves and lime juice.

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 cucumber raita or onion tomato raita, papad, and pickle. Or serve with any kurma.

Tips

Since mint-coriander masala paste has water and also vegetables release water, so add water accordingly. For basmati rice add a 1:1.5 rice: water ratio. If you added more water while grinding reduce it to 1:1.25 rice: water ratio.
Increase or decrease spices accordingly to your preference.
Traditional Karnataka Style Vegetable Pulao recipe is with sona masoori rice. You can also use Basmati rice.

Variations

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

More Rice Recipes

Tendli Bhaat Recipe (Ivy Gourd Rice)
Beetroot Rice
Lemon Rice
Ghee Rice
Easy Spinach Rice
Curd Rice

If you are looking for more such recipes, then check out my 25+ Instant Pot Indian Rice Recipes collection.

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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

1 cup basmati rice rinsed
2 ½ cups mixed veggies(carrots, beans, peas, cauliflower, capsicum and potato)
1 medium onion thinly sliced
¼ teaspoon turmeric powder optional
2 tablespoon cooking oil Or ghee(clarified butter)
1.5 cups water depends on rice quality
2 bayleaf
salt to taste

Grinding Masala Paste:

¼ 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
¼ cup cilantro/coriander leaves (handful)
¼ cup mint/pudina leaves (handful)
¼ 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 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 mint-coriander masala paste has water and also vegetables release water, so add water accordingly. For basmati rice add a 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 Vegetable Pulao recipe is with sona masoori rice. You can also use Basmati 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 fresh green peas here, if you are using dry peas then 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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Instant Pot Vegetable Pulao (Karnataka Style)

What is Pulao?

What is the difference between Pulao and Biryani?

Vegetable Pulao Ingredients