easy vegetable pulao in pressure cooker – how to make vegetable pulao

easy veg pulao recipe in pressure cooker

easy and quick vegetable pulao recipe cooked in a pressure cooker. vegetable pulao is a comfort one pot meal when we don’t have time to do elaborate cooking or you have to cook food on a short notice or in a quick time.

here i am sharing the way i make vegetable pulao at home. i sometimes make pulao in a pressure cooker using this recipe or sometimes my mom’s veg pulao recipe. when i have time, i cook in a pot and when no time, i use the pressure cooker.

pressure cooking rice can be tricky. different types of rice will cook at different timings. since i stick to the same brand of organic basmati rice, i now know how much time the grains take to cook. what i have learnt from experience is that its better to soak the rice first. the proportion i use for rice to water is 1: 2 or 1:1.5

while cooking, after adding the rice, stir the grains with the rest of the ingredients well, so that the oil coats each rice grain. i usually pressure cook on a high flame for 2-3 whistles. then let the pressure drop on its own, since the rice is cooking when the cooker is hot and the pressure is there inside it. then i gently fluff the rice before serving.

what i have also seen, is that the more oil the more the food tastes better. i don’t know why. the same is with pulaos too. the veg pulao will be oily, but will taste good too. here i have used 3 tbsp ghee to fry onions and cashews. however, 2 tbsp oil or ghee would also be fine to use.

i add the caramelized onions and cashews to the pulao as a garnish. the crisp onion slices and cashews add a lot of flavor and texture to the pulao. on occasions i also add some mint and coriander leaves while making the pulao. you can easily skip this frying part and make the pulao in just 2 tbsp oil or ghee.

the best part i like about vegetable pulaos is that they are healthy as we add a lot of vegetables to this dish. in this recipe, i have added green peas, mushrooms, carrots, french beans, capsicum/bell pepper, potatoes, tomatoes and onions. you can also add your choice of veggies to the pulao.

veg pulao can be served with plain yogurt or with any raita. i usually serve this pulao with boondi raita or onion-tomato raita.

lets start step by step vegetable pulao recipe in pressure cooker:

1. first rinse the rice very well and then soak the grains in water for 30 minutes.

soaked basmati rice for pulao recipe

2. meanwhile, you can chop all the veggies. then heat 3 tbsp ghee or oil in the pressure cooker. add ¼ cup sliced onions.

sliced onions for veg pulao recipe

3. saute on a low flame till the onions are golden and then remove them with a slotted spoon.

golden onions for making veg pulao recipe

4. keep the crisp & golden fried onions aside.

fried onions for veg pulao recipe

5. in the same oil, add cashews and brown them.

fry cashews to make vegetable pulao recipe

6. keep the fried cashews also aside.

fried cashews for veg pulao recipe

7. in the same oil, add the whole spices – cinnamon, tej patta, black cardamom, green cardamoms, cloves, black pepper, stone flower, cumin seeds and mace. saute for a few seconds till the spices become aromatic.

fry spices to make veg pulao recipe

8. add now ⅓ cup sliced onions.

add onions to veg pulao masala

9. stir and saute the onions on a low flame.

saute onions - making vegetable pulao recipe

10. saute till the onions become golden.

sauting onions to make vegetable pulao

11. then add ginger+garlic+green chili paste. stir and saute till the raw aroma of the ginger and garlic goes away.

ginger garlic paste for veg pulao recipe

12. add the chopped veggies and saute for 2 to 3 minutes on a low flame.

add vegetables to make pulao recipe

13. drain water from soaked basmati rice after 30 minutes.

basmati rice for veg pulao recipe

14. add the drained basmati rice in the pressure cooker.

add rice to vegetable pulao recipe

15. saute gently for 1 to 2 minutes till the oil/ghee has coated the rice grains evenly.

saute vegetable pulao in pressure cooker

16. pour water.

add water to vegetable pulao recipe

17. add salt.

add salt to vegetable pulao recipe

18. stir gently.

stir the vegetable pulao in pressure cooker

19. cover and pressure cook the veg pulao for 2 to 3 whistles on a high flame. pressure cooking for 2 whistles will give you an al dente texture. for a softer texture pressure cook for 3 whistles.

pressure cook the vegetable pulao recipe

20. when the pressure settles down on its own, remove the lid and gently fluff the rice.

vegetable pulao recipe in pressure cooker

serve the vegetable pulao garnished with the fried caramelized onions, cashews and mint or coriander leaves. veg pulao goes well with a raita like boondi raita, plain raita or onion-tomato raita and you have a comforting meal ready. a mango pickle or lemon pickle also goes well with pulao. even a side thin vegetable curry or kadhi or spiced buttermilk/chaas goes well.

easy veg pulao recipe in pressure cooker

if you are looking for more pulao recipes then do check veg pulao, kashmiri pulao, mix veg pulao, veg pulao in asian style, tawa pulao, paneer pulao and mushroom pulao.

easy vegetable pulao recipe below:

4.2 from 5 reviews
vegetable pulao recipe in pressure cooker
 
PREP TIME
COOK TIME
TOTAL TIME
 
easy vegetable pulao recipe made in pressure cooker.
AUTHOR:
RECIPE TYPE: main
CUISINE: indian
SERVES: 4 to 5
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the pulao:
  • 1.5 cups basmati rice, about 300 grams of basmati rice
  • ⅓ cup peas/matar, fresh or frozen
  • ¼ cup chopped french beans, chopped
  • ⅓ cup chopped carrots, chopped into cubes
  • ⅓ cup chopped potatoes, chopped into cubes
  • ¼ to ⅓ cup sliced or chopped mushrooms
  • ⅓ cup chopped medium cauliflower/gobi florets
  • ⅓ cup chopped capsicum, chopped into cubes
  • ¼ cup chopped tomatoes or 1 medium sized tomato
  • 1 medium sized onion, thinly sliced or about ⅓ cup thinly sliced onions
  • 2.5 cups water
  • 3 tbsp oil or ghee * check notes
crushed or ground into paste in mortar-pestle
  • ½ inch ginger, roughly chopped
  • 3-4 medium garlic cloves
  • 1 green chili, roughly chopped
whole garam masala or spices:
  • 1 inch cinnamon stick
  • 2 to 3 green cardamoms
  • 1 black cardamom
  • 2 to 3 cloves/lavang
  • 2 single strands of mace
  • 1 medium sized tej patta/indian bay leaf
  • 1 tsp cumin seeds
  • a small piece of stone flower (optional)
  • 3 to 4 whole black pepper
for garnishing:
  • 1 small onion, thinly sliced or about ¼ cup thinly sliced onions
  • 12 to 15 cashews
  • 1 tbsp chopped coriander or mint leaves
INSTRUCTIONS
  1. rinse the rice till the water runs clears of starch.
  2. then soak the basmati rice in water for 30 minutes. drain and keep the basmati rice aside.
  3. heat 3 tbsp ghee or oil in the pressure cooker. add sliced onions.
  4. saute on a low flame, till the onions are golden and then remove them with a slotted spoon. keep the caramelized onions aside.
  5. in the same oil, add cashews and brown them. keep the fried cashews also aside.
  6. in the same oil or ghee, add the whole spices - cinnamon, tej patta, black cardamom, green cardamoms, cloves, black pepper, stone flower, cumin seeds and mace. saute for a few seconds till the spices become aromatic.
  7. add sliced onions. stir and saute the onions on a low flame. saute till the onions become golden.
  8. then add ginger+garlic+green chili paste. stir and saute till the raw aroma of the ginger and garlic goes away. about 15 to 20 seconds.
  9. add the all the chopped veggies, including tomatoes and peas.
  10. saute for 2 to 3 minutes on a low flame.
  11. add the drained basmati rice. saute gently for 1 to 2 minutes till the oil/ghee has coated the rice grains evenly. pour water.
  12. add salt. stir the veg pulao gently.
  13. check the taste of the stock. if it tastes bland, then add some more salt.
  14. cover the pressure cooker tightly with its lid.
  15. pressure cook the veg pulao for 2 to 3 whistles on a medium to high flame. 2 whistles will give you a less softer texture. for more softer texture cook for 3 whistles.
  16. when the pressure settles down on its own, remove the lid and gently fluff the rice.
  17. serve the vegetable pulao garnished with fried onions, cashews and mint or coriander leaves. you can also gently mix the garnishing ingredients with the pulao.
  18. this pressure cooked vegetable pulao goes well with boondi raita, plain raita or onion-tomato raita. also accompany some onion slices with lemon or a vegetable salad or pickle and papad.
NOTES
* skip the fried garnish part of onions & cashews if you prefer. in this case, just make the pulao with 2 tbsp oil or ghee instead of 3 tbsp oil or ghee.


{ 35 Responses }

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  1. Richa says

    Hi Dassana,
    Could you please tell me which brand of basmati rice and pressure cooker you use? My pulao either turns out too dry or too sticky!

    • says

      i use organic basmati rice. i have a prestige 2 litre cooker and a hawkins 3.5 litre cooker. i use both of them. too dry meaning less water and too sticky means overcooked or extra water. i do the following:
      soak the rice for 30 mins.
      then drain them.
      add to the cooker.
      ratio is 1:2 for rice and water respectively.
      if i want a softer texture, i add 2 cups of water for 1 cup of rice.
      for a separate grains, i add 1.5 cups of water to 1 cup rice.
      mostly i pressure cook for 3 whistles.

      hope these rice cooking tips help.

  2. maithri says

    Thank you for the recipe dassana, I want to try it. But I was wondering, can I use the readymade garam masala that is available at a supermarket instead of making our own?

  3. Ganesan says

    I tried this recipe but after 3 whistles there was still water in the pressure cooker. So I cooked for 2 more whistles and the dish became very soggy. Definitely the water quantity is too much. It was tasty though.

    • says

      usually rice to water proportion is 1:2. so depending on the quality of rice, the amount of water can be increased to 2.5 or 3 also. since we are pressure cooking and the rice is soaked, 2.5 cups water works very well if you want a separate grain of rice. but if you want a more cooked texture, then 3 cups of water is fine. it also depends on the quality of basmati rice. but from my experience most basmati rice get cooked well in this proportion. after pressure cooking also, the pressure has to be allowed to settle down on its own. since the rice is getting cooked even when there is pressure in the cooker. so if one removes the steam by lifting the vent weight, then the water will be there in the cooker.

  4. Rohit says

    Thanks Dassanaji for the recipe : )
    Mom’s not home & wanted to have pulao..
    Thanks to u now I know how to make ! : ))

  5. sajith says

    i am an amateur cook but still this came out very nice.i’ve left out potatos,instead added some chopped capsicum,added both beans and carrots inorder to increase the nutritive value.stick with the water requirement fanatically and it will be a culinary delight:).thanx a bunch dassana.i’ve turned this into my staple food and everybody loves it.

  6. Satish says

    When rice is cooked in Pressure cooker, the base or bottom portion of the cooker inside becomes so hot,mostly the rice gets over burned and turns red, or some time even turns black,

    so the better way to make palau is to use the thick vessel, and a cover, use medium flame, stir often, with out breaking the rice.

    one should be careful not to make the palau too watery, the rice should just be perfectly done, and mix the vegetable and masala, instead of using oil use Ghee or butter.

    • says

      thanks for the tips. if the required amount of water is added in the pressure cooker, then there is no chance of the rice getting burned. i not only cook rice but all pulaos in pressure cooker and never had a burnt rice issue.

  7. says

    It is a beautiful pulao, I loved the addition of paste with ginger, garlic with that extra green chilli!
    Looks perfect, and nice clicks!!
    Anything easily preparable is something I admire, one pot meals rock!!
    Thx for the awesome pulao recipe.

  8. says

    i also make this pulao… its teh way my amma makes it…so i store a paste ginger garlic and green chillies so that i dont have to grind it everytime i need!!