Pressure Cooker Vegetable Pulao
Aromatic, wholesome, and quick, a taste of India in every bite.
⏱️ 35 min🍽️ Serves 1
🔥 350 kcal💪 10g protein🍚 60g carbs🥑 8g fat🌾 6g fibreper serving
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servings
Ingredients
- 🍚1 cup basmati rice
- 🥕1 cup mixed vegetables (carrots, peas, beans, potatoes)
- 🧅½ cup sliced onion
- 🧄1 tbsp ginger-garlic paste
- 🌶️2 green chillies, slit
- 🧈2 tbsp ghee or oil
- 🌿1 bay leaf
- spice2 cloves
- 🍂1 cinnamon stick (1 inch)
- 🌱½ tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌶️½ tsp garam masala
- 💧2 cups water
- 🧂 salt, to taste
- 🌿2 tbsp fresh cilantro, chopped
Pro tips
- For extra richness, add a handful of cashews or paneer cubes during step 4.
- Adjust green chillies to your preferred spice level. For milder taste, deseed them.
- Do not overmix the rice after adding water to prevent breakage.
- Ensure your pressure cooker valve is clean for proper pressure buildup.
Method
- 1Rinse the basmati rice thoroughly and soak it in water for 15-20 minutes. Drain well.
- 2Heat ghee or oil in a pressure cooker. Add bay leaf, cloves, cinnamon stick, and cumin seeds. Sauté until fragrant.
- 3Add sliced onion and sauté until golden brown. Then add ginger-garlic paste and green chillies, cooking for another minute until the raw smell disappears.
- 4Add the mixed vegetables, turmeric powder, and garam masala. Sauté for 2-3 minutes.
- 5Add the drained rice and salt to taste. Gently mix everything together without breaking the rice grains.
- 6Pour in the water. Stir once, making sure nothing is sticking to the bottom.
- 7Close the pressure cooker lid and cook on high flame for 1 whistle, then reduce heat to low and cook for 5-7 minutes. Turn off the heat and let the pressure release naturally.
- 8Once the pressure is released, open the lid. Gently fluff the pulao with a fork. Garnish with fresh cilantro.