Instant Pot Vegetable Pulao (Karnataka Style Veg Pulao)
Vegetable Pulao (Karnataka style) is an one pot rice dish made with rice, variety of vegetables and mildly flavored with various spices
Servings 2
Calories 231kcal
Equipment
Ingredients
Grinding Masala Paste:
- ¼ cup grated coconut optional, i used frozen shredded coconut
- 1 inch ginger
- 3-4 cloves garlic
- 3-4 green chilies
- 1 teaspoon coriander seeds or coriander powder
- 1 teaspoon cumin seeds/jeera or cumin powder
- 1 teaspoon fennel seeds/saunf (optional)
- 1 inch cinnamon stick
- 3-4 cloves
- 2 cardamoms
- ¼ cup coriander leaves (handful)
- ¼ cup mint/pudina leaves (handful)
- ¼ cup water for grinding
- 2 tablespoons onion (optional)
For Vegetable Pulao
- 2 tablespoons cooking oil (or ghee)
- 2 bay leaves
- 1 medium onion thinly sliced
- 2.5 cups mixed veggies (carrots, beans, peas, cauliflower, capsicum and potato)
- ¼ teaspoon turmeric powder
- salt to taste
- 1 cup basmati rice
- 1.5 cups water
- 1 tablespoon lemon juice
Instructions
Instant Pot Method:
- Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water. Don't add too much water while grinding.
- Press SAUTE mode on Instant Pot. Add oil and once it's hot add Bay leaf and sliced onions.
- Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
- Add mix vegetables and cook for another one minute.
- Then add mint-coriander masala paste, turmeric powder, salt and saute for 2-3 minutes until raw smell of spices goes away. Keep stirring else masala paste may get burnt.
- Add washed Basmati Rice, water and give a stir .
- Turn pressure valve to SEALING position. Set the pot to manual (High Pressure) and set timer to 6 minutes
- Once the pot beeps, Do a Quick Release(QR).
- Remove lid away from you, garnish with coriander leaves and lime juice.
- Vegetable Pulao is ready. Serve with raita or plain yogurt.
Indian Pressure Cooker Method:
- Take all ingredients listed "for grinding” and make a smooth paste in a blender using ¼ cup water.
- Heat a pressure cooker with oil on medium flame, add bay leaf and onion and Saute for 2-3 minutes until they turn light brown in color - stir regularly.
- Add mix vegetables and cook for another one minute.
- Then add mint-coriander masala paste, turmeric powder, salt and saute for 2-3 minutes until raw smell of spices goes away. Keep stirring else masala paste may get burnt.
- Add washed Basmati Rice, water and give a stir .
- Close the lid place a whistle and cook for 2 whistles on medium flame.
- After 10 mins Fluff up the rice gently. Garnish with coriander leaves and lemon juice
- Vegetable Pulao is ready. Serve with Raita or plain yogurt.
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Tips for Vegetable Pulao
- Since the mint-coriander masala paste contains water and vegetables release moisture, adjust the water quantity accordingly. For basmati rice, use a 1:1.5 rice-to-water ratio. If you added extra water while grinding the paste, reduce it to a 1:1.25. For sona masoori rice, use 1:2 rice-to-water ratio.
- Traditional Karnataka Style Vegetable Pulao recipe is with sona masoori rice.
Variations
- Use any vegetables of your choice like capsicum (bell pepper), cabbage. You can also use frozen vegetables.
- Vegans can replace ghee with oil.
- I have used frozen green peas here. If you are using dry peas, soak for at least 4-5 hours.
- In the end, you can also add bread croutons, which adds a nice taste and texture to the pulao.
Nutrition
Calories: 231kcal | Carbohydrates: 37.4g | Protein: 4g | Fat: 7.3g | Sodium: 8mg | Potassium: 45.1mg | Fiber: 3.3g | Vitamin A: 250IU | Vitamin C: 15.7mg | Calcium: 40mg | Iron: 0.5mg