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. Watch Video ABOVE.
- 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
- Saute: 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.
- Cook in the Instant Pot: 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.
- Cook in a traditional pressure cooker: 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.
- Serving Suggestions for Veg Pulao: Veg pulao tastes best with cucumber raita, but it’s a great side dish and goes well with pretty much anything including grilled chicken, curries and dal.
- Quality of Rice: Long grain, good quality aged basmati rice is best in this recipe. I’ve never tried this with short grained rice.
- Salt: I’ve given a range for the amount of salt you need in this recipe, because it changes based on taste. Start with 1 tablespoon and taste once cooked and then adjust if you need.