Instant Pot Vegetable Rice Pulao
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
286 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Instant Pot Vegetable Rice Pulao
Description
Instant Pot Vegetable Rice Pulao brings together basmati rice, potatoes, and mixed vegetables such as carrots, green beans, peas, corn, and edamame. Whole spices including bay leaf, cinnamon, star anise, cloves, and cumin seeds are sautéed in ghee to release their flavors before adding aromatics like onion, ginger, garlic, and optionally green chili. Ground spices like turmeric, cayenne, and garam masala deepen the flavor profile. The dish is pressure cooked briefly, resulting in fluffy rice and tender vegetables without excess mushiness.
The seasoning strikes a balance, offering warmth and a mild spice level with the option to omit the chili for less heat. The layering of whole spices creates subtle aromatic notes throughout the pulao, complementing the fresh vegetables. This preparation works well with yogurt or raita to add a cooling contrast on the side.
The recipe includes practical advice for stovetop pressure cooker adaptation and notes the option to make a vegan version by substituting ghee with vegetable oil. Care in deglazing the pot and removing the insert after cooking helps prevent overcooking the rice at the bottom. Whole spices may be optional but contribute to the traditional flavor base.
Ingredients
- 1 cup basmati rice (1 cup=250ml) rinsed
- 1 tablespoon ghee or oil
- 1 green chili pepper (optional)
- 1/2 cup onion sliced
- 1/2 tablespoon ginger minced
- 1/2 tablespoon garlic minced
- 1/2 cup tomato chopped
- 1 potato medium, cut into small peices
- 2 cups mixed vegetables (Carrots, Green Beans, Peas, Corn, Edmame) frozen or fresh
- 1 1/4 cup water
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon cayenne pepper or red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
Whole Spices
- 1 bay leaf Tej Patta
- 1 teaspoon cumin seeds aka Jeera
- 1 tick cassia cinnamon aka Dalchini
- 1 star anise
- 4 cloves aka Laung
Instructions
- Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.
- After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.
- Add tomato and spices. Mix well.
- Add potato and mixed vegetables. Mix well.
- Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.
- Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.
- When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
- Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.
- Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base.
Notes
- Whole spices enhance aroma but can be omitted if unavailable.
- Adjust cayenne pepper or skip it to reduce the spice level.
- For stovetop pressure cooking, use one whistle and natural pressure release.
- Use vegetable oil instead of ghee to make the dish vegan.
- After cooking, remove the inner pot to prevent the bottom layer of rice from overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 55.9g | 19% |
| Protein | 6.3g | 13% |
| Fat | 4.1g | 6% |
| Saturated Fat | 3.1g | 16% |
| Sodium | 609mg | 25% |
| Potassium | 458mg | 10% |
| Fiber | 4.9g | 20% |
| Sugar | 3.2g | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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