Easy Vegetable Pulao Recipe

4.80 from 5 votes

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

Course Main Course

Cuisine Indian

Keyword instant pot vegetable pulao, veg pulao, vegetable rice pilaf, vegetable rice pulao

Diet Gluten-Free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 280kcal

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.

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.

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.

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

- 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.

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.

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: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.