Vegetable Pulao/Pilaf recipe is an easy one-pot rice dish made with rice, mixed vegetables, and mildly flavored with various whole spices in the Instant Pot pressure cooker or Stovetop. Pulao is also known as pilaf or pulav. The perfect recipe for lunch box, kitty parties, house parties, and potlucks can be made in under 30 minutes.
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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.
I have used some of my favorite veggies in this Vegetable Pulao/Pilaf Recipe, like carrot, green beans, green peas, and cauliflower. You can most definitely add whatever you like – mushrooms, broccoli, bell pepper, etc.
You can cook Vegetable Rice Pulao in various ways. 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 an Indian Pressure Cooker.
Ingredients
You will require simple ingredients to make this easy vegetable pulao recipe.
- 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: You can use any cooking oil. For best results, use ghee.
- Green chilies: I have used Thai green chilies for the heat.
- Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also mince and add them.
- Onion: Use thinly sliced onions.
- Vegetables: Used mixed veggies like 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 have used cumin seeds, bay leaf, cinnamon stick, cloves, star anise, and cardamom in this recipe. If you don't have whole spices, add extra garam masala powder.
- Lime Juice: juice of freshly squeezed lime juice.
How to Make Vegetable Rice Pulao in Instant Pot
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/Pilaf recipe is ready. Serve vegetable rice pilaf with Raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow the same steps, as Instant Pot.
- Add basmati rice, 2 cups of water, salt and mix well. Close the lid, place a whistle and cook for 1 whistle on medium flame.
- After pressure has been released, naturally fluff up the rice gently. Squeeze some lime juice.
- Vegetable Pulao is ready. Serve with Raita or plain yogurt.
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.
- Vegetable Pulao is ready. Serve with Raita or plain yogurt.
What to Serve with Veg Pulao?
Serve Vegetable Pulao with cucumber raita or onion tomato raita, papad, and pickle. You can also serve with any kurma.
Tips to Make Perfect Vegetable Rice Pilaf
- Soaking basmati rice is not mandatory. In this recipe, I didn't soak the rice. But if you have time, you can soak for 15-20 minutes and reduce the water by ¼ cup. It makes the rice fluffy.
- 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 sweet corn, bell pepper, cauliflower, potatoes, and mushrooms to this recipe. I have used fresh vegetables. But may also use frozen vegetables.
- Protein: You can add soy chunks, pan-fried paneer (cottage cheese), or crispy tofu to make paneer veg pulao and boost protein intake.
- Coconut Milk: You can also add ½ cup of full-fat coconut milk to enhance the pulao taste, but make sure to adjust the water accordingly. If you don't have coconut milk, you can also add regular whole milk.
- 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.
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 some water and reheat the veg pilaf in the microwave or stovetop until it warms through.
Frequently Asked Questions
A classic pulao is prepared using fragrant and aromatic basmati rice. This rice is thinner and longer than traditional rice. I prefer Daawat Traditional Basmati Rice or Tilda Legendary Ric Pure Original Basmati brands. However, you can use other aromatic and flavorful rice like seeraga samba, Gobindo bhog, etc.
Yes, you can skip onions and garlic.
Yes, frozen veggies work really well.
More Pulao Recipes
- Karnataka Style Veg Pulao
- Broken Wheat Pulao
- Beetroot Pulao
- Millet Pulao
- Peas Pulao
- Quinoa Pulao/Pilaf
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 tablespoon cooking oil ghee (clarified butter)
Whole Spices:
- 1 teaspoon jeera (cumin) seeds
- 2 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 Instant Pot.
- Add basmati rice, 2 cups of water, salt and mix well. Close the lid, place a whistle and cook for 1 whistle on medium flame.
- After pressure has release naturally Fluff up the rice gently. Squeeze some lime juice. Vegetable Pulao is ready. Serve with Raita or plain yogurt.
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 not mandatory. In this recipe, I dint soak the rice. But if you have time you can soak for 15-20 minutes and reduce water by ¼ cup. Makes the rice fluffy.
- Add slower cooking vegetables like potatoes to the oil first and cook it for 2 minutes then add faster cooking vegetables like green beans, carrot, 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 sweet corn, bell pepper, cauliflower, potatoes, and mushrooms to this recipe. I have used fresh vegetables. But may also use frozen vegetables.
- Protein: You can also add pan-fried paneer (cottage cheese), or crispy tofu to make paneer veg pulao and boost protein intake.
- Coconut Milk: You can also add ½ cup of full-fat coconut milk to enhance the pulao taste, but make sure to adjust the water accordingly.
- 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.
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