Recipe- Vegetable Pulao To Satisfy Food Cravings

This pressure cooker veg pulao recipe is fragrant, fluffy and perfect every single time! Making this in an instant pot or any other pressure cooker ensures that everything cooks fast. Cooked with whole spices and lots of vegetables, this is the perfect side dish.This recipe has so many variations. And there are so many names for it – veg pulao, veg pulav, indian pulao – it doesn’t matter what you call it. It’s always a beautiful medley of vegetables, spices and long grained rice. From what I know, rice pilaf is different because its usually cooked in stock, which gives it a brown colour unlike this pressure cooker veg pulao which is more like an egg shell colour.

Veg Pulao is a simple recipe where rice and vegetables are sauteed together and then boiled or pressure cooked with water till the rice is fragrant, fluffy and cooked through. It’s a one pot dish where biryani is usually made by par cooking vegetables or meat which are then layered with rice and slow cooked.

Ingredients

2 tablespoons Ghee
1 Bay Leaf
1 Star Anise
4 Whole Cardamom
4 Cloves
1 inch piece Cinnamon Stick
1/2 teaspoon Caraway Seeds (Shahjeera)
2 Green Chillies, slit lengthwise
1 large Onion, sliced or chopped
1/2 inch piece Ginger, grated
1 1/2 cups long grain Basmati Rice, soaked in water for half an hour
1 cup chopped Carrots
1/2 cup chopped French Beans
2 Potatoes, peeled and cut into 1 inch pieces
3/4 cup Green Peas (fresh or frozen)
1 teaspoon Red Chili Powder or Paprika
1/2 teaspoon Garam Masala
1 to 1 1/2 tablespoons Salt
2 1/2 cups Water

Method

* Turn on the Instant Pot and switch on ‘saute function’. Heat ghee in the pot and add all the whole spices (bay leaf, star anise, cardamom, cloves, cinnamon and caraway seeds).

* Saute for a minute till fragrant and add green chillies, onions and ginger.

* Drain the water from the rice and add it to the pot. Toast the rice for 2-3 minutes till it smells nutty.

* Add the remaining ingredients (veggies, spices, salt and water), mix well and lock the lid in place. Turn the knob to sealing, and select ‘manual’ for 8 minutes at high pressure.

* Once the timer goes off, let pressure release naturally for five minutes and then release the remaining pressure manually. Top with crispy fried onions and enjoy.

* To cook in a traditional pressure cooker, follow the instructions as is, and cook on high heat for two whistles.

* Let the pressure release naturally. Top with crispy fried onions and enjoy.