Pressure Cooker Veg Pulao Recipe

Ingredients

• 240 ml (1 cup)basmati rice or long-grain rice
• 60 ml (1/4 cup)ghee
• 1bay leaf (tej patta)
• 1black cardamom (badi elaichi)
• 1cinnamon stick (dal chini)
• 1star anise (phool chakri)
• 4green cardamom (elaichi)
• 4cloves (laung)
• 5 ml (1 teaspoon)cumin seeds (jeera)
• 60 ml (1/4 cup)cashews (kaju)
• 240 ml (1 cup)thinly sliced onion
• 5 ml (1 teaspoon)ginger-garlic paste
• 80 ml (1/3 cup)chopped tomato
• 6.25 ml (1 1/4 teaspoons), or to tastesalt
• 5 ml (1 teaspoon)red chilli powder
• 60 ml (1/4 cup)diced potato
• 60 ml (1/4 cup)green peas, fresh or frozen
• 60 ml (1/4 cup)diced carrot
• 60 ml (1/4 cup)diced green beans
• 300 ml (1 1/4 cups)water
• 60 ml (1/4 cup)fresh mint leaves
• 2sliced green chillies
• 5 ml (1 teaspoon)garam masala

Instructions

1. 1

   Rinse and soak

   Rinse the rice in water, then soak it in 480 ml (2 cups) of water for 30 minutes.

2. 2

   Drain the rice

   Pour the soaking water into a bowl and transfer the rice to a colander.

3. 3

   Heat the ghee

   Set the Instant Pot to Sauté for 20 minutes and add the ghee to the inner pot.

4. 4

   Fry the spices

   When the ghee is hot, add all the whole spices, including the cumin seeds. Sauté for 10–20 seconds to release their aroma.

5. 5

   Toast the cashews

   Add the cashews and sauté for 20 seconds.

6. 6

   Brown the onion

   Add the sliced onion and fry for about 5 minutes, stirring regularly, until golden and caramelised.

7. 7

   Cook the masala

   Add the ginger-garlic paste, tomato, salt and red chilli powder. Sauté for 3–4 minutes, until the tomatoes break down. If the masala sticks to the pot, add 15–30 ml (1–2 tablespoons) of water while sautéing.

8. 8

   Add rice and veg

   Add the soaked rice and vegetables, then sauté until the Sauté timer ends to build flavour.

9. 9

   Pressure cook

   Add the water, mint leaves, green chillies and garam masala, then mix once more. Seal the Instant Pot lid and set the steam valve to Sealing. Pressure cook for 5 minutes, then allow the steam to release naturally.

10. 10

    Serve the pulao

    Serve hot with ghee, salad and papadum.

What is vegetable pulao?

Pulao is a South Asian rice dish in which rice is cooked with aromatics and spices, often alongside vegetables. This version draws on Indian flavours, using whole spices, mint and garam masala for fragrance.

Cooking the rice and vegetables together in a pressure cooker makes it a practical one-pot meal. Sautéing the spices, onion and vegetables first gives the rice a more layered flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 759 calories, 14g protein, 108g carbs, 32g fat.

The rice and vegetables provide most of the carbohydrates, while ghee and cashews contribute much of the fat. Rice, cashews and peas contribute some protein; serve the pulao with a protein-rich accompaniment such as plain yoghurt or dal to make the plate more balanced.

Why soak the rice?

Soaking: the recipe calls for 30 minutes in water before cooking. This gives the grains time to absorb water before they go into the pot.

Draining: transfer the rice to a colander after soaking. Keep the soaking water in a bowl as directed, but use the separately measured water when pressure cooking.

Build flavour in the pot

Whole spices: briefly frying the bay leaf, cardamoms, cinnamon, star anise, cloves and cumin in hot ghee helps release their aroma. Keep them moving and avoid letting them darken too much.

Onion and masala: cook the onion until golden, stirring regularly, then sauté the tomato and seasonings until the tomato breaks down. A little water can loosen any masala sticking to the pot.

Keep the vegetables distinct

Cutting: dice the potato, carrot and green beans into similarly sized pieces so they cook at a similar pace. The peas can be fresh or frozen, as specified in the recipe.

Sautéing: briefly cooking the rice and vegetables with the masala helps coat them in the aromatics before pressure cooking. Stir gently so the soaked rice grains are not broken.

Pressure and release

Sealing: check that the lid is closed and the steam valve is set to Sealing before starting the five-minute pressure-cooking cycle. The cooker needs to reach pressure before the timed cooking begins.

Natural release: allow the steam to release naturally after cooking, as the method directs. Open the lid only once the pressure has released.

What to serve with pulao

The recipe suggests serving the pulao hot with ghee, salad and papadum. A crisp salad adds freshness alongside the soft rice and vegetables.

Serve it as a main meal or alongside another Indian dish. Add ghee at the table if desired.

Recipe notes & tips

• Rinse the rice before soaking it, as directed.
• Stir the onion often while it browns so it does not catch on the base of the pot.
• Keep the sautéed whole spices moving and take care not to scorch them.
• Add a little water if the tomato masala begins sticking to the inner pot.
• Use the measured cooking water after draining the rice; the soaking water is collected separately in the method.
• Wait for the natural steam release before opening the cooker.

Variations

• Frozen peas: use them in place of fresh peas without changing the listed quantity.
• Rice choice: use long-grain rice instead of basmati, as allowed in the ingredient list.
• Chilli level: adjust the red chilli powder to suit your preferred heat.
• Ghee at the table: serve with a little extra ghee, as suggested in the method.
• Vegetable mix: keep the listed amounts but vary the balance of potato, peas, carrot and green beans.

Common mistakes to avoid

• Burnt spices: sauté them for only 10–20 seconds, stirring so they release their aroma without scorching.
• Burnt onion: stir regularly as it browns, and keep an eye on the pot.
• Sticking masala: add 15–30 ml (1–2 tablespoons) of water during sautéing if needed.
• Broken rice: stir the soaked rice and vegetables gently when combining them with the masala.
• Opening too early: leave the cooker sealed until the steam has released naturally after the five-minute cycle.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until steaming hot, adding a splash of water if the rice has dried out.

Frequently asked questions