Country of Origin:
1 1/2 cups basmati rice, or any fragrant rice, soaked in water for 30 minutes
2 tablespoons ghee
1 bay leaf
1 star anise
4 whole cardamom
1-inch piece cinnamon stick
1/2 teaspoon caraway seeds (shahjeera)
2 green chilies, split lengthwise
1 large onion, sliced or chopped
1/2-inch piece ginger, grated
1 cup chopped carrots
1/2 cup chopped French beans
2 potatoes, peeled and cut into 1-inch pieces
3/4 cup green peas (fresh or frozen)
1 teaspoon red chili powder or paprika
1/2 teaspoon garam masala
1 to 1 1/2 tablespoons salt
2 1/2 cups water
Cook in the Instant Pot:
1. Turn on the Instant Pot and switch on "Sauté" function.
2. Heat ghee in the pot and add all the whole spices (bay leaf, star anise, cardamom, cloves, cinnamon and caraway seeds). Sauté for a minute till fragrant.
3. Add green chilies, onions, and ginger.
4. Drain the water from the rice and add it to the pot.
5. Toast the rice for 2 to 3 minutes until it smells nutty.
6. Add the remaining ingredients (veggies, spices, salt, and water), mix well, and lock the lid in place.
7. Turn the knob to seal pot, select "Manual" and cook for 8 minutes at high pressure.
8. Once the timer goes off, let pressure release naturally for five minutes and then release the remaining pressure manually.
9. Top with crispy fried onions and enjoy.
Cook in a traditional pressure cooker:
1. To cook in a traditional pressure cooker, follow the instructions as is, and cook on high heat for two whistles. 2. Let the pressure release naturally.
3. Top with crispy fried onions and enjoy.
What makes this recipe special?
This pressure cooker vegetable pulao recipe is fragrant, fluffy, and perfect every single time! Making this in an instant pot or any other pressure cooker ensures that everything cooks fast. Cooked with whole spices and lots of vegetables, this dish goes with a variety of Indian curries or just as a side dish.
Aged basmati rice is best for this recipe. This pulav tastes best with cucumber raita.