Vegetable Pulao Recipe in Pressure Cooker

Updated on August 8, 2019

Vegetable Pulao Recipe in Pressure Cooker. A quick & easy one pot meal that is apt to pack for lunch boxes, makes effortless weeknight dinners and to take for potlucks.

Though I very much prefer open pan cooking pulaos, rice made in pressure cooker has an added advantage as there is no supervision is needed and you can go very easily by the number of whistles alone.

What brand Basmati rice brand do I use?

One of the most often asked question whenever I post any pulao or biriyani in Instagram, is what brand of basmati rice I had used?

Well…I do not buy branded ones at all. I always buy rice in loose, be it basmati, raw or idli rice, I always buy from a local rice mandi.

I also buy 2 varieties of basmati rice, a premium high priced between (Rs. 130-150/kg) and a low priced one (Rs.70-90/kg). I use the former one for Sunday biriyanis or when I have guests.

The lower priced variety, I use it for day to day pulaos that I usually pack in lunch boxes for schools and office.

If you ask if there are difference between the two rice varieties, then yes. The higher priced ones are more aged and needs minimum 30 mins soaking time.

This premium varieties can also withstand the longer cooking time (slow cooking) or for “Dum” method of cooking without the rice breaking and highly aromatic on its own.

The lower priced ones are less aged, needs nil to less soaking time and also you need to be careful with the amount of water you add for the rice to get cooked.

As the rice is not aged much and considerably new, the rice will easily become mushy if you do not pay attention to the qty of water added and to the cooking time.

That is why open pan cooking is much preferred to pressure cookers when cooking with this kind of rice. These are also not that much aromatic on their own as comparatively to the high priced basmati variety.

But if you follow the simple trick in the recipe and the video that I had shared, you will always get perfect separate rice grains even if you make it in the pressure cooker without the grains breaking or becoming mushy.

What vegetables to use?

Usually only English vegetables are used in vegetable pulaos. I have used carrot, beans, peas and french beans.

You can also use broccoli, double beans, butter beans, potatoes, tofu and paneer.

I have used part ghee and part oil to make this pulao. You can skip adding ghee if you want to make this recipe vegan. But adding ghee gives the pulao a shine as it coats the raw basmati rice well.

Vegetable Pulao Recipe Video:

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Check out other quick pulao recipes,

Babycorn pulao

Broccoli Pulao

Aloo Gobi Pulao

Mushroom Peas Pulao

Vegetable Pulao recipe details below:

Print Recipe

Vegetable Pulao in Pressure Cooker

An easy and quick one pot meal that can be made in pressure cooker or instant pot to pack in lunch boxes

Prep Time15 mins

Cook Time20 mins

Course: Main Course

Cuisine: Indian

Servings: 4

Author: Radhika

Ingredients:

• Basmati Rice - 1 cup
• Mixed Vegetable - 3/4 cup (I used carrots, beans, cauliflower & peas)
• Onion - 1
• Green chilies - 5
• Ginger garlic paste - 1/2 tbsp
• Mint leaves - 1 fistful
• Coriander leaves - 2 tbsp
• Cashew nuts - 10 halved
• Salt - to taste
• Ghee - 1 tbsp
• Oil - 1 tbsp

Whole spices:

• Star Anise - 1
• Cinnamon - 1 inch piece
• Bay leaf - 1
• Cloves - 3

Instructions:

Preparation:

• Wash and soak basmati rice for 15 to 20 mins.
• Cut the cauliflower into bite sized pieces, dice the carrots and chop the beans into 1 inch pieces.
• Chop the onions into juliennes.
• Cut the green chilies into If you do not want it very spicy, remove the seeds in 2 or 3 chilies.

How to make vegetable pulao:

• Heat a pressure cooker with ghee.
• Add cashew nuts and fry till golden brown. Drain onto a bowl and set aside.
• Add oil and after it gets warm, add onions and sauté till it gets transparent.
• Add green chilies and ginger garlic paste.
• Fry on medium flame for 1 min till the raw smell goes off.
• Add mixed vegetables and mix well.
• Drain rice from water completely and add the rice to the pan.
• Mix gently till the rice gets coated well with oil and ghee.
• Close the pan with the cooker lid. No need to lock in place or keep the weight in its valve.
• Let it cook on medium-low flame for 2 mins.
• Remove the lid and mix the rice once again.
• Add 1-1/2 cups water, mint, coriander leaves and salt to taste.
• Mix well to combine.
• Close with lid, place the weight in the valve this time and cook for 1 whistle.
• Switch off stove and wait for the pressure to drop by itself.
• Open lid and fluff the rice on top with fork or by using the back of a ladle.
• Add the fried cashew nuts and mix gently using a ladle.
• Vegetable Pulao is ready to be served hot.

Video: