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Veg Pualo is an Indian style rice pilaf made with long grain basmati rice, an array of vegetables and whole spices. This fragrant one-pot dish can be made on stove top, in a pressure cooker or in an Instant Pot.
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Veg Pulao

Veg Pualo is an Indian style rice pilaf made with long grain basmati rice, an array of vegetables and whole spices. This fragrant one-pot dish can be made on stove top, in a pressure cooker or in an Instant Pot.
Course Main Course
Cuisine Indian
Keyword Veg Pulao
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 People
Calories 269kcal

Ingredients

  • 1.5 cups Basmati rice
  • 2 Tablespoon Ghee (Clarified Butter)
  • 1 Teaspoon Oil
  • 1 Medium Onion
  • 2 Green Chilies
  • 1/2 Tablespoon Garlic Crushed in a Mortar
  • 1/2 Tablespoon Ginger crushed in a Mortar
  • 1 small Tomato
  • 1/2 Cup Potato Peeled and cubed
  • 1/2 Cup Beans Chopped
  • 1/2 Cup Carrot
  • 1/2 Cup Green Peas
  • 1/3 cup Coriander leaves
  • 1/4 cup Mint Leaves
  • 1 teaspoon Garam masala (optional)
  • Salt to taste
  • 2 cup Water Warm

Whole Spices for tempering

  • 4 Green Cardamom
  • 4 cloves
  • 1 Start Anise
  • 1 bay leaf
  • 1 inch Cinnamon
  • 4-5 black peppercorn
  • 1 Teaspoon Cumin Seeds

Instructions

  • Soak basmati rice for 20 minutes. Then drain in a colander until all the water is drained. Keep aside.

To make in Instant Pot

  • Set Instant Pot to Saute mode. Once hot add oil and ghee.
  • Add all the whole spices and saute for 30 secs until fragrance.
  • Add chopped onion and cook until it has softened and started to brown. 
  • Add chopped Potatoes. Cook for 2 minutes string in between.
  • Add crushed ginger and garlic. Cook for 30 seconds. 
  • Then add chopped carrot, beans, peas, tomatoes and green chillies (if using). Mix everything well.
  • Add drained rice, chopped coriander and mint leaves. Mix everything well and roast rice for 2 minutes. Keep stirring gently in between to avoid burn but carefully so that the grains don't break.
  • Add warm water. Deglaze the bottom of the pot to loosen any sticky part stuck at the bottom. Add salt and check the seasoning once. 
  • Cover the lid and set the IP to Manual/High-Pressure mode. Set the timer to 7 minutes. 
  • Once the timer is off, let the pressure release naturally for 10 minutes. Then release remaining presser manually i.e quick release. 
  • While serving add some Cashews roasted in Ghee. 

To Cook in a Vessel on StoveTop

  • Follow the process mentioned above until step 7 i.e. roasting the rice and vegetable. Increase the water to 3 cups and add to the vessel.
  • After the water is added, let everything come to a boil. Then reduce the flame to low and tightly cover the vessel with a lid. 
  • Cook on very low flame until all the water has evaporated. Then switch off the flame and let it rest covered for at least 15 minutes.
  • Using a slotted spoon or a fork fluff the grains slowly. 

To Cook in a Traditional Pressure cooker on the Stove top

  • Follow the process mentioned above until step 7 i.e. roasting the rice and vegetable. Increase the water to 3 cups and add to the Pressure Cooker.
  • Close the lid and after 2 whistles lower the flame and let it cook for another 5 minutes on low flame. Then switch off the flame and let the pressure release naturally. 

Notes

  1. The Rice to water provided here is what I have always used in different ways of cooking.  It has always worked for me.  The ratio might differ depending on the type of rice used. 
  2.  In Traditional Pulao whole spices are used but if you find it annoying to have whole spices in your food then you can increase the garam masala to 2 teaspoons and skip all whole spices except bay leaf and cinnamon. 

Nutrition

Serving: 100gram | Calories: 269kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 70mg | Potassium: 296mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2205IU | Vitamin C: 15.1mg | Calcium: 44mg | Iron: 1.6mg