Vegetable Rice Pulao Pilaf Instant Pot

Every Indian household has its unique way of preparing this aromatic vegetable pulav. Today, I’m sharing an easy recipe that’s a family favorite and sure to be loved by all age groups. It’s perfect for kitty parties, house parties, potlucks, and kids lunch boxes. I have used some of my favorite veggies, like carrots, green beans, green peas, and cauliflower. Feel free to customize with your favorites—mushrooms, broccoli, bell peppers, or any other veggies you love. If you enjoy this recipe, you might also like Karnataka style vegetable pulao and coconut milk pulao. You can cook vegetable rice pulao in either Instant pot, pressure cooker or stove top pot. With different cooking methods, the only thing you need to take care of is the rice-to-water ratio and the cooking time. Growing up in India, my Mom always made this recipe in a stovetop pressure cooker.

What is Pulao?

Pulao, also known as pilaf or pulav, is a fragrant Indian-style rice dish where long-grain rice like basmati, is cooked with loads of vegetables and spices. In India, they make a variety of Pulao like peas pulao, beetroot pulao, palak pulao, methi pulao, cauliflower pulao etc. Pulao can be eaten as is or is mostly served with raita, pickle, and papad.

Ingredients

You will require simple ingredients to make this easy vegetable pulao recipe.

Rice: I have used long grain white basmati rice for making this pulao. You may also use medium-grain sona masoori rice, adjust the water as needed. Oil: You can use any cooking oil. For best results, use homemade ghee. Green chilies: I have used Thai green chilies for the heat. Ginger and garlic: I have used a paste made from fresh ginger and garlic. You can also mince and add them. Onion: Use thinly sliced onions. Vegetables: Used mixed veggies like carrots, beans, peas, cauliflower, and potato. You can also swap for other vegetables like broccoli, and bell peppers. Herbs: used fresh mint and coriander leaves. Whole spices: I used cumin seeds, bay leaf, cinnamon stick, cloves, star anise, and cardamom in this recipe. If you don’t have these whole spices, you can add extra garam masala powder instead. Lime Juice: juice of freshly squeezed lime juice.

How to Make Veg Pulao in Instant Pot

Firstly, press SAUTE mode on Instant Pot. Heat oil or ghee, add all the whole spices, and saute for a few seconds. Next, add the onions and green chilies, and sauté for 2-3 minutes, stirring regularly until they turn soft and light brown. Then add ginger-garlic paste and saute till the raw smell of ginger and garlic disappears. Add the mixed vegetables and mint leaves, then cook for a minute, allowing the flavors to blend. Next, add the rinsed basmati rice, water, and salt. Mix everything well and adjust the seasoning as needed. Be sure to deglaze the pot to remove any food particles stuck at the bottom to avoid burning during cooking. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 5 minutes. Once the Instant Pot beeps, perform a Quick Pressure Release. Carefully remove the lid, keeping it away from your face to avoid steam. Squeeze some fresh lime juice over the rice and garnish with chopped coriander leaves. Vegetable Pulao is ready. Serve it with raita or plain yogurt.

Stovetop Pressure Cooker Method

Follow the same steps as for the Instant Pot. Add basmati rice, 2 cups of water, salt and mix well. Pressure cook on the stovetop for 1 whistle on medium flame and let the pressure release naturally.

Stovetop Pot Method

Follow the same steps as Instant Pot. Add basmati rice, 2.5 cups of water, salt and mix well. Let everything come to a boil. Then, reduce the flame to low and tightly cover the vessel with a lid. Cook on a very low flame until all the water has evaporated. Then, switch off the flame and let it rest covered for at least 15 minutes. Fluff up the rice gently. Squeeze some lime juice. Its ready.

Variations

Type of Rice: You can use any fragrant rice. I prefer using basmati rice for this pulao. Other vegetables: You may add other veggies like cauliflower, potatoes, sweet corn, bell pepper, and mushrooms to this recipe. I have used fresh vegetables. You can also use frozen vegetables for convenience. Protein: You can add soya chunks, pan-fried paneer (cottage cheese), or crispy tofu to make paneer veg pulao and boost protein intake. Coconut Milk: You can also enhance the flavor of the pulao by adding ½ cup of full-fat coconut milk, but be sure to adjust the water accordingly. If you don’t have coconut milk, regular whole milk works as a good alternative. Bread Croutons: You can also add ghee-roasted bread croutons to add a nice taste and texture to the pulao. Nuts: You can also add roasted nuts like cashews to this pulao. Other Grains: You can replace rice with other grains like quinoa, millet, or broken wheat for a different take on your pulao, such as quinoa pulao, millet pulao, or broken wheat pulao.

Storage Suggestions

Store: Leftover vegetable pulao will keep well in the fridge for up to 1-2 days. Let it cool completely, and then store it in an airtight container. Freeze: Cool down the rice completely and store it in the freezer-safe airtight container for up to 1 month. Reheat: Sprinkle a bit of water over the veg pilaf and reheat it in the microwave or on the stovetop until it’s thoroughly warmed.