Veg Pulao

Ingredients

• 300 g (1½ cups)basmati rice
• 30 ml (2 tablespoons)ghee
• 5 ml (1 teaspoon)oil
• 1 mediumonion
• 2green chillies
• 7.5 ml (½ tablespoon)crushed garlic
• 7.5 ml (½ tablespoon)crushed ginger
• 1 smalltomato
• 75 g (½ cup)peeled, cubed potato
• ½ cupchopped green beans
• ½ cupcarrot
• ½ cupgreen peas
• ⅓ cupcoriander leaves
• ¼ cupmint leaves
• 5 ml (1 teaspoon), optionalgaram masala
• to tastesalt
• 475 ml (2 cups), warmwater for the Instant Pot
• 4green cardamom pods
• 4cloves
• 1star anise
• 1bay leaf
• 2.5 cm (1 inch)cinnamon
• 4–5black peppercorns
• 5 ml (1 teaspoon)cumin seeds
• to tastecashews, for serving

Instructions

1. 1

   Soak the rice

   Soak the basmati rice for 20 minutes. Drain it thoroughly in a colander and set aside.

2. 2

   Heat the fats

   For the Instant Pot method, select Sauté. When the pot is hot, add the oil and ghee.

3. 3

   Toast the spices

   Add the whole spices and sauté for 30 seconds, until fragrant.

4. 4

   Soften the onion

   Add the chopped onion and cook until softened and beginning to brown.

5. 5

   Cook the potato

   Add the chopped potato and cook for 2 minutes, stirring occasionally.

6. 6

   Add aromatics

   Stir in the crushed ginger and garlic, then cook for 30 seconds.

7. 7

   Add vegetables

   Add the chopped carrot, beans, peas and tomato, along with the green chillies if using. Mix well.

8. 8

   Stir in the rice

   Add the drained rice, chopped coriander and mint. Mix gently and roast for 2 minutes, stirring carefully so the grains do not break or stick.

9. 9

   Add water

   Pour in the warm water and loosen any rice or other bits stuck to the bottom of the pot. Add salt and check the seasoning.

10. 10

    Pressure cook

    Cover the Instant Pot and set it to Manual or High Pressure for 7 minutes.

11. 11

    Release pressure

    When the timer ends, leave the pressure to release naturally for 10 minutes. Then release any remaining pressure manually.

12. 12

    Serve with cashews

    When serving, top with cashews roasted in ghee.

13. 13

    Use the hob

    For the hob method, follow the preparation through roasting the rice and vegetables, then use 710 ml (3 cups) of water instead of the Instant Pot quantity.

14. 14

    Simmer the pulao

    Add the water and bring everything to the boil. Reduce the heat to low, cover the pan tightly and cook over a very low heat until the water has evaporated.

15. 15

    Rest and fluff

    Turn off the heat and leave the covered pan to rest for at least 15 minutes. Fluff the rice gently with a fork or slotted spoon.

16. 16

    Use a pressure cooker

    For a traditional stovetop pressure cooker, follow the preparation through roasting the rice and vegetables, then use 710 ml (3 cups) of water.

17. 17

    Cook under pressure

    Close the pressure cooker. After 2 whistles, reduce the heat and cook for a further 5 minutes on low. Turn off the heat and allow the pressure to release naturally.

What is veg pulao?

Pulao is a rice dish found in many parts of South Asia, with roots in the wider family of pilaf-style dishes. This Indian version pairs basmati with vegetables and whole spices for a fragrant, savoury one-pot meal.

The rice is briefly toasted with the vegetables before it cooks, helping the grains take on the flavours of the ghee, herbs and spices. The recipe also offers three cooking methods, so you can choose an Instant Pot, a covered hob pan or a stovetop pressure cooker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 269 calories, 5g protein, 47g carbs, 6g fat.

The rice and potatoes supply most of the carbohydrates, while ghee and oil account for much of the fat. The vegetables and rice contribute some protein, but the dish is not especially protein-rich; serve it with dal or yoghurt to balance the plate.

Choosing the rice and vegetables

Basmati rice: soaking it for 20 minutes and draining it well prepares it for cooking and helps the grains cook evenly. Handle it gently once it is in the pot to avoid breaking the grains.

Vegetables: potato, beans, carrot and peas give the pulao a mix of textures, while tomato adds a little moisture and tang. Cut the vegetables into pieces of similar size where possible so they cook at a similar pace.

Build the aroma first

Whole spices: cardamom, cloves, star anise, bay, cinnamon, peppercorns and cumin seeds go into the hot fat first. Give them about 30 seconds, just until fragrant, rather than letting them darken.

Ginger and garlic: add these after the potato and cook briefly. This lets their aroma develop without leaving them in the hot pot long enough to scorch.

Toast and handle gently

Rice coating: stir the drained rice with the vegetables, coriander and mint for 2 minutes. Keep the stirring gentle; too much force can break the rice grains.

Pot bottom: when adding water in the Instant Pot, scrape up any stuck-on bits. This loosens the browned flavour from the base and helps prevent food remaining stuck there.

Choose your cooking route

Instant Pot: use 475 ml water and cook on high pressure for 7 minutes, followed by a 10-minute natural release before releasing the remaining pressure.

Hob: use 710 ml water, bring the pot to the boil, then cover and cook on very low heat until the water has evaporated. Rest it covered for at least 15 minutes before fluffing.

Stovetop pressure cooker: use 710 ml water, cook for 2 whistles, then lower the heat and cook for 5 more minutes. Let the pressure release naturally.

Check the texture

The recipe gives a clear doneness cue for the hob version: the water should have evaporated before you turn off the heat. Keep the lid tightly covered during cooking so the rice can steam.

After resting, fluff slowly with a fork or slotted spoon. If serving with cashews, roast them in ghee and add them just before serving for a crisp contrast to the soft rice.

Make it a meal

Serve the pulao as it is or alongside a cooling yoghurt raita and a crisp salad. These add freshness and contrast to the warm spices without taking attention away from the rice.

For a fuller spread, pair it with a dal or another curry. Keep the pulao covered until serving so it stays warm after its resting time.

Recipe notes & tips

• Measure the water for the cooking method you are using; the hob and pressure-cooker versions call for more than the Instant Pot.
• Drain the soaked rice thoroughly so the measured cooking water is not diluted.
• Keep the heat low for the covered hob version and avoid lifting the lid while the rice cooks.
• Stir gently after adding the rice to help keep the grains intact.
• Let the hob pulao rest, covered, for at least 15 minutes before fluffing.
• Add the ghee-roasted cashews at serving time so they retain their texture.

Variations

• Adjust the heat: use fewer green chillies for a milder pulao.
• Use the optional spice: add garam masala with the vegetables for a warmer spice profile.
• Swap the vegetables: use other chopped vegetables in place of some of the listed mix.
• Add cashews: roast them in ghee and scatter over the finished pulao.
• Serve with herbs: add extra chopped coriander or mint at the table.

Common mistakes to avoid

• Skipping the soak: give the rice its full 20 minutes, then drain it well before cooking.
• Burning the spices: sauté them for about 30 seconds, stopping when they smell fragrant.
• Stirring roughly: fold the rice and vegetables together gently to avoid breaking the grains.
• Using the wrong water amount: use 475 ml for the Instant Pot and 710 ml for either stovetop method.
• Opening the hob pan repeatedly: keep it tightly covered while the rice cooks so it can steam.
• Fluffing too soon: allow the hob version to rest covered for at least 15 minutes before fluffing.

How to store

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

Frequently asked questions