Pressure Cooker Veg Pulao (Rice Pilaf)

Ingredients

• 2 tablespoons (30 ml)ghee
• 1bay leaf
• 1star anise
• 4whole cardamom pods
• 4cloves
• 1 inch (2.5 cm)cinnamon stick
• ½ teaspooncaraway seeds (shahjeera)
• 2green chillies, slit lengthways
• 1 largeonion, sliced or chopped
• ½ inch (1.25 cm)ginger, grated
• 300 g (1½ cups)long-grain basmati rice, soaked in water for 30 minutes
• 150 g (1 cup)carrots, chopped
• 75 g (½ cup)French beans, chopped
• 2potatoes, peeled and cut into 2.5 cm pieces
• 110 g (¾ cup)green peas, fresh or frozen
• 1 teaspoonred chilli powder or paprika
• ½ teaspoongaram masala
• 1 to 1½ tablespoonssalt
• 600 ml (2½ cups)water

Instructions

1. 1

   Sauté the spices

   Switch the Instant Pot to the sauté function and heat the ghee. Add the bay leaf, star anise, cardamom, cloves, cinnamon and caraway seeds; sauté for 1 minute, until fragrant. Add the chillies, onion and ginger. Drain the rice, add it to the pot and toast for 2–3 minutes, until it smells nutty.

2. 2

   Pressure cook

   Add the vegetables, chilli powder or paprika, garam masala, salt and water, then mix well and lock the lid in place. Set the valve to sealing and cook on high pressure for 8 minutes using the manual setting. When the timer ends, allow the pressure to release naturally for 5 minutes, then release the remaining pressure manually. Top with crispy fried onions, if desired, and serve.

3. 3

   Use a stovetop cooker

   For a traditional pressure cooker, follow the same preparation instructions and cook over high heat for two whistles. Let the pressure release naturally, then top with crispy fried onions, if desired, and serve.

What is veg pulao?

Pulao is a South Asian rice dish cooked with aromatics and seasonings, often alongside vegetables or meat. This version uses basmati, mixed vegetables and whole spices in a pressure cooker.

Toasting the drained rice in ghee before adding water helps build a nutty aroma, while pressure cooking keeps the method quick and contained.

Nutrition and macros by portion

The nutrition label shows one serving as written: 313 calories, 7g protein, 59g carbs, 6g fat.

Most of the carbohydrate comes from the basmati rice and potatoes, while ghee contributes most of the fat. The rice and vegetables provide some protein, with the rice making the larger contribution. Pair a portion with a protein-rich curry or yoghurt and extra vegetables to round out the plate.

Why soak the rice?

Soaked basmati is the starting point for the recipe: soak it in water for 30 minutes, then drain it before it goes into the pot. Draining matters because the cooking liquid is measured separately.

Toast the rice for 2–3 minutes, stirring so the grains are coated in the spiced ghee without catching on the bottom.

Building the spice base

Whole spices: bay leaf, star anise, cardamom, cloves, cinnamon and caraway seeds go into the hot ghee first. Give them 1 minute, just until fragrant.

Aromatics: green chillies, onion and ginger follow the whole spices. The chilli powder or paprika and garam masala are added later with the vegetables and water.

Cut vegetables evenly

Firm vegetables: cut the potatoes into 2.5 cm pieces and chop the carrots and beans into similarly manageable pieces. Even sizing helps the vegetables cook together under pressure.

Peas: fresh or frozen peas both work in this recipe. Add them with the other vegetables before locking the lid.

Pressure and release

Instant Pot: cook on high pressure for 8 minutes with the valve set to sealing. Allow a 5-minute natural release before carefully venting the remaining pressure manually.

Stovetop cooker: the recipe gives a separate timing cue of two whistles over high heat, followed by a natural pressure release. Cooker models vary, so follow your appliance’s instructions for safe operation.

Serving the pulao

Fluff the rice gently once the pressure is released so the grains and vegetables are not crushed. Crispy fried onions are suggested as a topping.

Serve it as a side with a curry, or pair it with yoghurt for a simple meal. The pulao already includes potatoes, carrots, beans and peas.

Recipe notes & tips

• Soak the basmati for 30 minutes, then drain it thoroughly before adding it to the pot.
• Have the vegetables chopped before starting the sauté, as the cooking stages move quickly.
• Stir the rice as it toasts so it is coated in the ghee and does not stick.
• Use the stated 600 ml of water after draining the soaking water from the rice.
• Follow your pressure cooker’s instructions when setting the valve and releasing pressure.
• Add crispy fried onions just before serving to keep their texture.

Variations

• Milder chillies: use fewer green chillies for a gentler heat.
• Frozen peas: add them straight from the freezer with the other vegetables.
• Paprika: choose paprika instead of red chilli powder for a different pepper flavour.
• Crispy onions: finish with fried onions for a crunchy topping.
• Stovetop method: cook in a traditional pressure cooker for two whistles, then allow the pressure to release naturally.

Common mistakes to avoid

• Skipping the soak: soak the basmati for 30 minutes as directed, then drain it before cooking.
• Adding soaking water: drain the rice and measure in the recipe’s 600 ml of fresh water.
• Toasting too briefly: give the rice 2–3 minutes in the spiced ghee, until it smells nutty.
• Releasing pressure too soon: wait 5 minutes after the Instant Pot timer ends before venting the rest.
• Ignoring cooker differences: use the specified setting for your cooker and follow its safety instructions.

How to store

Refrigerate cooled leftovers in an airtight container and use within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry.

Frequently asked questions