5 from 2 votes
Vegetable Pulao Recipe|How to Make Veg Pulao
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Vegetable Pulao is an easy one pot rice dish made with rice, mixed vegetables and mildly flavored with various whole spices

Course: brunch, lunch
Cuisine: Indian
Keyword: healthy, instant pot, restuarant style, rice recipes, under 30 minutes, veg pulao
Servings: 3
Calories: 280 kcal
Author: bhavana
Ingredients
measuring cup used 1 cup = 250 ml
  • 1 cup basmati rice ,rinsed
  • 1.5-2 cups mixed veggies(Carrots, Beans, Peas, Cauliflower and Potato)
  • 1 medium onion ,sliced thinly
  • 1 small ginger garlic paste ,crushed in a Mortar
  • 2 green chillies ,finely chopped
  • 2 tbsp mint leaves
  • 1 tbsp coriander (cilantro) , chopped
  • 1.5 cups water depends on rice quality
  • salt to taste
  • 1 tbsp lime juice
  • 2 tbsp cooking oil / Ghee(clarified butter)
Whole Spices:
Instructions

INSTANT POT METHOD:

  1. Press SAUTE mode on Instant Pot. Add oil or ghee and once it's hot add all the whole spices.

  2. Add sliced onions ,crushed ginger garlic ,green chilli and saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.

  3. Add mixed vegetables and cook for another 2 minutes.

  4. Then add rinsed Basmati Rice ,mint, coriander and mix everything well and roast rice for another 1 minute. Keep stirring gently in between to avoid burn but carefully so that the grains don't break.

  5. Add water ,salt and adjust seasoning at this stage. Mix well.

  6. Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.

  7. Set the pot to manual (High Pressure) and set timer to 5 minutes.

  8. Wait for Natural Pressure Release(NPR) .If you dont have time then Do a Quick Release(QR) (Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM

  9. Remove lid away from you,Squeeze some lime juice

  10. Vegetable Pulao is ready.Serve with Raita or plain yogurt.

INDIAN PRESSURE COOKER ON STOVETOP METHOD:

  1. Follow the process mentioned above until step 5 i.e. roasting the rice.

  2. Add 2 cups of water, salt and Mix well.Close the lid place a whistle and cook for 1 whistle on medium flame.

  3. After pressure has release naturally Fluff up the rice gently. Squeeze some lime juice

  4. Vegetable Pulao is ready.Serve with Raita or plain yogurt.

TO COOK IN A VESSEL ON STOVETOP METHOD:

  1. Follow the process mentioned above until step 5 i.e. roasting the rice.

  2. 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.

  3. Then switch off the flame and let it rest covered for at least 15 minutes.Fluff up the rice gently. Squeeze some lime juice

  4. Vegetable Pulao is ready.Serve with Raita or plain yogurt.

Recipe Notes

1.You can use any kind of rice.But i prefer Basmati Rice for pulao.

2.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 1/4 cup.

3.You can use any vegetables of your choice like capsicum(bell pepper),cabbage.Frozen vegetables can be used.
4. You can also do a Natural Pressure Release(NPR) ie wait for 10 minutes after the POT beeps and then open the lid or use Rice mode if you have more time to cook.
5. You can increase or decrease spices accordingly.
6.Vegans can skip ghee.

7.I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT

8.I have used fresh peas here, if you are using dry peas then soak for atleast 4-5 hours.

9.At the end, You can also add bread croutons and fried cashews, 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 Facts
Vegetable Pulao Recipe|How to Make Veg Pulao
Amount Per Serving
Calories 280 Calories from Fat 37
% Daily Value*
Fat 4.1g6%
Saturated Fat 3.1g19%
Sodium 603mg26%
Potassium 444mg13%
Carbohydrates 55.2g18%
Fiber 4.8g20%
Sugar 3.2g4%
Protein 6.2g12%
Vitamin A 2200IU44%
Vitamin C 14.9mg18%
Calcium 400mg40%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.