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, potlucks and can be made in under 30 minutes.
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.
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 Best Rice for Pulao
A classic pulao is prepared using 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 sona masuri rice too.
Different methods of cooking Veg Pulao
You can cook Vegetable Pulao in various ways. With different methods of cooking, the only thing you need to take care is rice to water ratio and the cooking time. Growing up in India my Mom always made this recipe in an Indian Pressure Cooker. Below are there different methods of cooking Vegetable Pulao.
On Stovetop in a Vessel or Kadai – Make sure the vessel/kadai should have heavy bottom because when rice is cooked and all water evaporated, heavy bottom prevents it from burning. Also, make sure the vessel or kadai can be sealed well with a lid so that rice and veggies cook inside steam. This method also needs more water and time to cook compared to the pressure cooker method.
In traditional Pressure Cooker on Stovetop – Cooking in a pressure cooker is way easy and quicker than the above vessel method. Firstly you need to reduce the amount of water. Secondly is to adjust the cooking time so that the rice or veggies doesn’t turn mushy.
In Instant Pot (Electric Pressure Cooker) – This is my new favorite gadget in the kitchen and I am in love with it. Vegetable pulao in the instant pot takes less than 10 minutes to cook pulao with fluffy, separate grain rice and perfectly cooked veggies.
Vegetable Pulao 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: 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, 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, simply 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. Add oil or ghee and once it's hot add all the whole spices and saute for a few seconds.
Next add ginger-garlic paste, green chilies, and saute till the raw smell of ginger and garlic disappears.
Add onions and saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
Add mixed vegetables, mint, coriander leaves and cook for another 2 minutes.
Then add the water and deglaze the pot to remove any stuck bits at the bottom of the pot.
Next add rinsed basmati rice, salt and mix everything well. Adjust seasoning at this stage.
Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
Once the Pot beeps, wait for Natural Pressure Release (NPR). Remove lid away from you, Squeeze some lime juice.
Vegetable Pulao/Pilaf recipe is ready. Serve vegetable rice pilaf with Raita or plain yogurt.
Stovetop Pressure Cooker Method
- Follow the process mentioned above until step 6.
- Add 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 process mentioned above until step 6.
- Add 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 Vegetable 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 dint soak the rice. But if you have time you can soak for 15-20 minutes and reduce the 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
- You can use any kind of rice. But I prefer Basmati Rice for this pulao.
- In this recipe, I have used fresh vegetables. But you can also use frozen vegetables too.
- You can also add bread croutons and roasted cashews to add a nice taste and texture to the pulao.
More Pulao Recipes
Vegetable Rice Pulao/Pilaf Recipe (How to Make Easy Veg Pulao)
Ingredients
Measuring cup used 1 cup = 250 ml
- 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
- 2 cloves
- 2 cardamom
- 1 inch cinnamon stick
- 1 small star anise
Instructions
Instant Pot Method:
- Firstly, press SAUTE mode on Instant Pot. Add oil or ghee and once it's hot add all the whole spices and saute for a few seconds.
- Next add ginger-garlic paste, green chilies, and saute till the raw smell of ginger and garlic disappears.
- Add onions and saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
- Add mixed vegetables, mint, coriander leaves and cook for another 2 minutes.
- Then add the water and deglaze the pot to remove any stuck bits at the bottom of the pot.
- Next add rinsed basmati rice, salt and mix everything well. Adjust seasoning at this stage.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes.
- Once the Pot beeps, wait for Natural Pressure Release (NPR). Remove lid away from you, Squeeze some lime juice.
- Vegetable Pulao is ready. Serve with Raita or plain yogurt.
Indian Pressure Cooker on Stovetop Method:
- Follow the process mentioned above until step 6.
- Add 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.
To cook in a Vessel on Stovetop Method:
- Follow the process mentioned above until step 6
- Add 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 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
- You can use any kind of rice. But I prefer Basmati Rice for this pulao.
- In this recipe, I have used fresh vegetables. But you can also use frozen vegetables too.
- You can also add bread croutons and roasted cashews to add a nice taste and texture to the pulao.
Nutrition
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