easy and quick vegetable pulao recipe made in pressure cooker.
Course: main course
Author: Dassana Amit
main ingredients for vegetable pulao
1.5cupsbasmati riceOR about 300 grams of basmati rice
¼cupchopped french beans
¼cupchopped tomatoesOR 1 medium sized tomato
⅓cuppeas (matar)- fresh or frozen
⅓cupchopped carrots- chopped into cubes
⅓cupchopped potatoes- chopped into cubes
⅓cupchopped medium cauliflower(gobi florets)
⅓cupchopped capsicum(bell pepper or shimla mirch) - chopped into cubes
¼ to ⅓cupsliced or chopped mushrooms
1medium sized onionthinly sliced OR about ⅓ cup thinly sliced onions
3tablespoonoilor ghee * check notes
crushed or ground into paste in mortar-pestle
½inchginger (adrak)- roughly chopped
3 to 4medium garlic cloves(lahsun)
1green chili- roughly chopped
whole garam masala or spices for vegetable pulao
2 to 3green cardamoms(choti elaichi)
1black cardamom(badi elaichi)
2 to 3cloves(lavang)
2single strands of mace(javitri)
1medium sized tej patta(indian bay leaf)
a small piece of stone flower(pathar phool) - optional
3 to 4whole black pepper(sabut kali mirch)
for garnishing vegetable pulao
1small onionthinly sliced OR about ¼ cup thinly sliced onions
12 to 15cashews(kaju)
1tablespoonchopped coriander leaves(dhania patta) OR mint leaves (pudina patta)
soaking rice for making vegetable pulao
rinse the rice till the water runs clears of starch.
then soak the basmati rice in water for 30 minutes.
drain and keep the basmati rice aside.
making vegetable pulao in pressure cooker
heat 3 tbsp ghee or oil in the pressure cooker. add sliced onions.
saute on a low flame, till the onions are golden and then remove them with a slotted spoon. keep the caramelized onions aside.
in the same oil, add cashews and brown them. keep the fried cashews also aside.
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.
add sliced onions. stir and saute the onions on a low flame. saute till the onions become golden.
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.
add the all the chopped veggies, including tomatoes and peas.
saute for 2 to 3 minutes on a low flame.
add the drained basmati rice. saute gently for 1 to 2 minutes till the oil/ghee has coated the rice grains evenly. pour water.
add salt. stir the veg pulao gently.
check the taste of the stock. if it tastes bland, then add some more salt.
cover the pressure cooker tightly with its lid.
pressure cook vegetable 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.
when the pressure settles down on its own, remove the lid and gently fluff the rice.
serve the vegetable pulao garnished with fried onions, cashews and mint or coriander leaves.
you can also gently mix the garnishing ingredients with the vegetable pulao.
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.
* 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.