Vegetable Pulao, also known as Pilaf or Pulav, is an easy one-pot rice dish made with mixed vegetables, rice, and mildly flavored with a blend of Indian whole spices. It can be prepared using an Instant Pot, stovetop pressure cooker, or a regular stovetop pot. This flavorful dish can be ready in under 30 minutes, making it a convenient option for quick and delicious meals.
Every Indian household has its unique way of preparing this aromatic vegetable pulav. Today, I'm sharing an easy recipe that's a family favorite and sure to be loved by all age groups. It's perfect for kitty parties, house parties, potlucks, and kids lunch boxes.
I have used some of my favorite veggies, like carrots, green beans, green peas, and cauliflower. Feel free to customize with your favorites—mushrooms, broccoli, bell peppers, or any other veggies you love. If you enjoy this recipe, you might also like Karnataka style vegetable pulao and coconut milk pulao.
You can cook vegetable rice pulao in either an Instant Pot, pressure cooker, or stove top pot. With different cooking methods, the only thing you need to take care of is the rice-to-water ratio and the cooking time. Growing up in India, my Mom always made this recipe in a stovetop pressure cooker.
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What is Pulao?
Pulao, also known as pilaf or pulav, is a fragrant Indian-style rice dish where long-grain rice, like basmati, is cooked with loads of vegetables and spices. In India, they make a variety of pulao like peas pulao, beetroot pulao, palak pulao, methi pulao, cauliflower pulao, etc. Pulao can be eaten as is or is mostly served with raita, pickle, and papad.
Ingredients
- Rice: I have used long grain white basmati rice for making this pulao. You may also use medium-grain sona masoori rice, adjust the water as needed.
- Oil:Â You can use any cooking oil. For best results, use homemade ghee.
- Ginger and garlic:Â Â I have used fresh homemade ginger paste and garlic paste. You can also mince and add them.
- Vegetables:Â Used veggies like onions, carrots, beans, peas, cauliflower, and potato. You can also swap for other vegetables like broccoli, and bell peppers.
- Herbs: used fresh mint and coriander leaves.
- Whole spices: I used cumin seeds, bay leaf, cinnamon stick, cloves, star anise, and cardamom in this recipe. If you don't have these whole spices, you can add extra garam masala powder instead.
How to Make Veg Pulao in Instant Pot
Firstly, press SAUTE mode on Instant Pot. Heat 2 tablespoons oil (or ghee), and add all the whole spices:
- 1 teaspoon jeera (cumin) seeds
- 1Â bay leaf
- 3Â cloves
- 2Â cardamom
- 1 inch cinnamon stick
- 1 small star anise, optional
- 1 small stone flower, optional
- 1 small mace, optional
Saute for a few seconds till aromatic.
Next, add 1 medium chopped onion (thinly sliced) and 2 green chilies, and sauté for 2-3 minutes, stirring regularly until they turn soft and light brown.
Then add 1 tablespoon ginger-garlic paste and saute till the raw smell of ginger and garlic disappears.
Add the 1.5 - 2 cups mixed vegetables (carrots, beans, peas, cauliflower, and potato) and 2 tablespoons of mint leaves, then cook for a minute, allowing the flavors to blend.
Next, add 1 cup rinsed basmati rice, 1.5 cups water (or vegetable broth), and salt. Mix everything well and adjust the seasoning as needed.
Be sure to deglaze the pot to remove any food particles stuck at the bottom to avoid burning during cooking.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
Once the Instant Pot beeps, perform a Quick Pressure Release. Carefully remove the lid, keeping it away from your face to avoid steam.
Squeeze the juice of half a lime over the rice and garnish with 2 tablespoons of chopped coriander leaves.
Vegetable Pulao is ready. Serve it with raita or plain yogurt.
Stovetop Pressure Cooker Method
Follow the same steps as for the Instant Pot. Add basmati rice, 2 cups of water, salt and mix well. Pressure cook on the stovetop for 1 whistle on medium flame and let the pressure release naturally.
Stovetop Pot Method
- Follow the same steps as Instant Pot.
- Add basmati rice, 2.5 cups of water, salt and mix well. Let everything come to a boil. Then, reduce the flame to low and tightly cover the vessel with a lid. Cook on a very low flame until all the water has evaporated.
- Then, switch off the flame and let it rest covered for at least 15 minutes. Fluff up the rice gently. Squeeze some lime juice. It's ready.
What to Serve with Veg Pulao?
Serve Vegetable Pulao with onion tomato raita or boondi raita, papad, and pickle. It also pairs well with curries like veg kurma, paneer butter masala, and rajma masala.
Tips to Make Perfect Vegetable Pulav
- Soaking basmati rice is optional for this recipe. I didn’t soak the rice, but if you have time, soaking it for 15-20 minutes can make the rice fluffier. Just be sure to reduce the water by ¼ cup if you choose to soak.
- Add slower-cooking vegetables like potatoes to the oil first and cook them for 2 minutes, then add faster-cooking vegetables like green beans, carrots, and peas. This helps all the veggies to cook evenly.
Variations
- Type of Rice: You can use any fragrant rice. I prefer using basmati rice for this pulao.
- Other vegetables: You may add other veggies like cauliflower, potatoes, sweet corn, bell pepper, and mushrooms to this recipe. I have used fresh vegetables. You can also use frozen vegetables for convenience.
- Protein: You can add soya chunks, pan-fried paneer (cottage cheese), or crispy air fryer tofu to make paneer veg pulao and boost protein intake.
- Coconut Milk: You can also enhance the flavor of the pulao by adding ½ cup of full-fat coconut milk, but be sure to adjust the water accordingly. If you don't have coconut milk, regular whole milk works as a good alternative.
- Bread Croutons: You can also add ghee-roasted bread croutons to add a nice taste and texture to the pulao.
- Nuts: You can also add roasted nuts like cashews to this pulao.
- Other Grains: You can replace rice with other grains like quinoa, millet, or broken wheat for a different take on your pulao, such as quinoa pulao, millet pulao, or broken wheat pulao.
Storage Suggestions
- Store: Leftover vegetable pulao will keep well in the fridge for up to 1-2 days. Let it cool completely, and then store it in an airtight container.
- Freeze: Cool down the rice completely and store it in the freezer-safe airtight container for up to 1 month.
- Reheat: Sprinkle a bit of water over the veg pilaf and reheat it in the microwave or on the stovetop until it's thoroughly warmed.
Frequently Asked Questions
A classic pulao is made with fragrant and aromatic basmati rice. This rice is thinner and longer than traditional rice. My go-to choices are Daawat Traditional Basmati Rice or Tilda Legendary Ric Pure Original Basmati. Alternatively, you can opt for other aromatic rice varieties such as Seeraga Samba or Gobindo Bhog to create a deliciously flavorful pulao.
Yes, you can skip onions and garlic.
Yes, frozen veggies work really well.
More Instant Pot Indian Rice Recipes
Easy Vegetable Pulao Recipe
Ingredients
- 1 cup basmati rice
- 1.5-2 cups mixed veggies (carrots, beans, peas, cauliflower and potato)
- 1 medium onion sliced thinly
- 1 tablespoon ginger garlic paste
- 2 green chillies finely chopped
- 2 tablespoon mint leaves
- 2 tablespoons coriander (cilantro) chopped
- 1.5 cups water depends on rice quality
- salt to taste
- 1 tablespoon lime juice
- 2 tablespoons cooking oil (or ghee)
Whole Spices:
- 1 teaspoon jeera (cumin) seeds
- 1 bay leaf
- 3 cloves
- 2 cardamom
- 1 inch cinnamon stick
- 1 small star anise optional
- 1 small stone flower optional
- 1 small mace optional
Instructions
Instant Pot Method:
- Firstly, press SAUTE mode on Instant Pot. Heat oil or ghee, add all the whole spices, and saute for a few seconds.
- Next, add onions, green chilies, and saute for 2-3 minutes until they turn soft and light brown - stir regularly.
- Then add ginger-garlic paste and saute till the raw smell of ginger and garlic disappears.
- Add mixed vegetables, mint leaves, and cook for a minute.
- Next, add rinsed basmati rice, water, salt and mix everything well. Adjust seasoning at this stage. Deglaze the pot to remove any food particle stuck at the bottom of the pot.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
- Once the Pot beeps, Quick Pressure Release. Remove the lid away from you, Squeeze some lime juice and add coriander leaves.
- Vegetable Pulao is ready. Serve with Raita or plain yogurt.
Stovetop Indian Pressure Cooker Instructions
- Follow the same steps as for the Instant Pot. Add basmati rice, 2 cups of water, salt and mix well. Pressure cook on the stovetop for 1 whistle on medium flame and let the pressure release naturally.
Stovetop Pot Instructions
- Follow the same steps, as Instant Pot.
- Add basmati rice, 2.5 cups of water, salt and mix well. Let everything come to a boil. Then reduce the flame to low and tightly cover the vessel with a lid. Cook on a very low flame until all the water has evaporated.
- Then switch off the flame and let it rest covered for at least 15 minutes. Fluff up the rice gently. Squeeze some lime juice. Vegetable Pulao is ready. Serve with Raita or plain yogurt.
Notes
Tips to make perfect Veg Pulao
-
- Soaking basmati rice is optional for this recipe. I didn’t soak the rice, but if you have time, soaking it for 15-20 minutes can make the rice fluffier. Just be sure to reduce the water by ¼ cup if you choose to soak.
-
- Add slower-cooking vegetables like potatoes to the oil first and cook them for 2 minutes, then add faster-cooking vegetables like green beans, carrots, and peas. This helps all the veggies to cook evenly.
Variations
- Type of Rice: You can use any fragrant rice. I prefer using basmati rice for this pulao.
- Other vegetables: You may add other veggies like cauliflower, potatoes, sweet corn, bell pepper, and mushrooms to this recipe. I have used fresh vegetables. You can also use frozen vegetables for convenience.
- Protein: You can add soya chunks, pan-fried paneer (cottage cheese), or crispy tofu to make paneer veg pulao and boost protein intake.
- Coconut Milk: You can also enhance the flavor of the pulao by adding ½ cup of full-fat coconut milk, but be sure to adjust the water accordingly. If you don't have coconut milk, regular whole milk works as a good alternative.
- Bread Croutons: You can also add ghee-roasted bread croutons to add a nice taste and texture to the pulao.
- Nuts: You can also add roasted nuts like cashews to this pulao.
- Other Grains: You can replace rice with other grains like quinoa, millet, or broken wheat for a different take on your pulao, such as quinoa pulao, millet pulao, or broken wheat pulao.
Note:Â Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Nutrition
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Anonymous
Delicious! I didn't have lime, fresh mint, coriander and cumin seed. I instead added dry mint, powdered coriander and cumin to the mix just before adding veggies. It still turned out fantastic. I will make sure to have everything ready for the next time I make this.
Bhavana Patil
Thank you so much trying this recipe, glad you liked it.
Raju Bhatt
You are the best chef "Dikra"
Bhavana Patil
Thank you so much:)
Kannan Guna
Your recipes are superb.
Bhavana Patil
Awsome, Thank you