Veg Pulao Recipe
A healthy, comforting and mildly spiced one pot rice dish that is so easy and absolutely delicious. A melange of vegetables, spices and aromatic rice - a perfect comfort meal to relish on.
Servings: 6
Calories: 349kcal
Ingredients
- 2 cups Long Grain Basmati Rice
- 3 tablespoons Ghee or Oil
- 1 Onion large sized, finely sliced
- 1 teaspoon Ginger Paste
- 1 teaspoon Garlic Paste
- ½ cup Potato cut in cubes
- ½ cup Cauliflower Florets
- ¼ cup Green Peas
- ¼ cup Carrot cut in cubes
- ¼ cup Beans cut in 1 inch length
- 3 - 4 Green Chilies slit
- 1 teaspoon Garam Masala Powder
- ¼ teaspoon Nutmeg powdered or grated
- Salt To Taste
- ½ cup Milk coconut milk or almond milk for vegan version
- Water as needed
- ½ teaspoon Lemon juice
Whole spices for pulao
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- 2 Cinnamon Sticks (1 inch each)
- 1 Star Anise
- 2 Bay Leaves
- 3 - 4 Green Cardamom
- 4 - 5 Cloves
- A Blade of Mace
- 6 - 8 Black peppercorns
For garnish
- Coriander Leaves chopped
- Fried or Caramalised Onions optional
Instructions
How to make vegetable pulao in pot on stove top
- Clean, wash and soak the rice for 30 minutes. After 30 minutes, strain the rice and leave it in a strainer. Set it aside.
- Heat oil or ghee or a mix of both in a heavy bottom pan. Add all the whole spices (fennel seeds, cumin, cinnamon, star anise, bay leaves, green cardamom, cloves, mace blade and black pepper corns). Sauté for few seconds.
- Add sliced onions and fry until soft and just starts picking golden color. Do not over brown or burn them. Add ginger paste and garlic paste, fry for 30 seconds.
- Add potato chunks and fry for 1-2 minutes. Add cauliflower, peas, carrot, beans and green chilies, sauté for a minute.
- Add garam masala powder, salt and nutmeg powder, mix well and sauté for 30 seconds.
- Add 1 cup milk, mix and cook for a minute. Now, add soaked and strained rice and gently fry for 30 seconds. Add 3 cups of water, lemon juice and bring it to a boil.
- Cover and cook on low heat for 15 minutes or until cooked. Switch off the heat and let it rest for 5-7 minutes.
- Fluff up the rice using fork or ladle, sprinkle fried onions, veg pulao is ready to serve.
How to make vegetable pulao in Instant Pot
- Clean wash and soak the rice for 15 minutes. After 15 minutes, strain the rice in a colander and set it aside.
- Switch on the sauté mode of an IP. Heat ghee, oil or a mix of both. Add all the whole spices and sauté for few seconds.
- Add sliced onions and fry until it starts picking golden color. Now, add ginger paste and garlic paste and sauté for 30 seconds.
- Add potato chunks and sauté for a minute. Add all the vegetables, green chilies and sauté for 30 seconds. Followed by garam masala powder, salt, and nutmeg powder, mix well.
- Add ½ cup of milk and mix. Now, add soaked and strained rice and mix. Add 1.75 cup of water, lemon juice and mix.
- Immediately close the pot with lid and press manual/pressure cook mode. Place the pressure valve in sealing position. Cook the pulao on 'low pressure' for 6 minutes.
- Once the IP beeps, allow the NPR for 5 minutes. Then do the quick release (manually).
- Fluff the rice gently using fork or ladle. Instant pot veg pulao is ready to serve. Garnish with fried onions, coriander leaves and serve.
Notes
- This rice recipe was made using Instant Pot DUO60 6 qt. I prefer making rice recipes on low pressure as it avoids giving ‘Burn’ message when cooked on high pressure in newer IP models.
- Low pressure rice cooking gives me perfect cooked rice with every grain separated each time. You can follow the ‘High’ or ‘Low’ pressure cooking as per the model of IP you own.
- Use the same measuring cup to measure both, rice as well as water.
- Modify the chilies and spice level as per to suit to your taste.
Nutrition
Calories: 349kcal | Carbohydrates: 60g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 98mg | Potassium: 277mg | Fiber: 4g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 2mg