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–+ servings

vegetable pulao

Vegetable pulao instant pot version is a delicious and balanced one pot meal which can be made in less than 30 minutes. 
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vegetable pulao instant pot
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes

Equipment

Ingredients

INGREDIENTS FOR MAKING VEGETABLE PULAO

  • 1/2 cup Basmati long grain rice Dawaat brand
  • 1 medium Carrot
  • 1/2 cup Onion Medium
  • 1 Medium Potato
  • 1/4 cup Green peas
  • 4 Green beans
  • 3 strands Mint
  • 4 strands Cilantro
  • 4 Curry leaves
  • 2 Thai green chili 1 for toddler level spice
  • 1/2 tbsp Avocado oil
  • 1/4 tsp Ghee Skip it for vegan
  • 1/2 tsp Ginger garlic paste
  • 1/2 cup Water
  • pinch Hing Asafoetida powder

WHOLE SPICES

  • 2 Cardamom
  • 1 small Bay leaf
  • 1 Clove
  • 1/2 Star anise
  • 9 Black peppers
  • 1 inch Cinnamon stick
  • 1/2 Javitri /Mace
  • 1/8 tsp Caraway seeds/ shah jeera
  • 1/2 tsp Coriander powder

Instructions

HOW TO MAKE VEGETABLE PULAO IN INSTANT POT

  • Rinse basmati rice until water runs clean (usually after 3 washes). Soak the rice for 15 minutes.
  • Turn on SAUTE mode, and add oil and ghee (You can skip for vegan version) to the inner pot. Add whole spices and cook for 5 sec.
  • Add chopped onions and cook them until translucent. Next add curry leaves, carrots, green beans, green peas, potatoes, mint and cilantro. Saute for a minute
  • Add salt, hing (asafoetida powder), ginger garlic paste, coriander powder, soaked rice, and water. Give it a nice stir.
  • Seal the instant pot lid with vent closed and PRESSURE COOK for 5 minute High pressure.
  • Wait for natural pressure release. When pin drops, open the lid and fluff the rice with fork or spatula.
  • Optional: At this point you can fresh panner and close the lid to cook paneer from retained heat.
  • Serve it with plain yogurt or mango pickle.
Servings: 1
Author: Tejaswi Reddy