Pulao, also known as vegetable rice pilaf, is a simple one-pot rice dish made with a variety of vegetables and subtly seasoned with different spices. This will be prepared in the Instant Pot. The same dish can also be prepared in a conventional pressure cooker. This dish is quite quick and simple because, as you might think, it only requires one pot. Any day when I get home from work and don’t have much time to prepare dinner, I make this.
The best part is that, like spinach rice and khichdi, this is a quick and nutritious dinner. We are adding a ton of vegetables, and you are free to add any vegetables you choose. I mixed it some corn, edamame, green beans, green peas, and carrots.
Prep Time:5minutes minutes
Cook Time:20minutes minutes
Total Time:25minutes minutes
Servings:4
How to Prepare the Best Rice Pilaf in an Instant Pot
1. I don’t typically make basmati rice using the instant pot’s rice option. Rather, the manual mode is faster and operates well. However, remember to wait ten minutes or so before manually releasing the pressure (5 minutes NPR).
2. Pay attention to the time and avoid overcooking. In my opinion, each grain of rice should be cooked to perfection and kept apart. It shouldn’t be soft.
3. I used frozen veggies in this dish. However, fresh vegetables can also be used.
4.Add roasted cashews for additional goodness. They can be added to the rice before to pressure cooking.
Ingredients
▢1 cup Basmati Rice, (1 cup=250ml) rinsed
▢1 tablespoon Ghee or Oil
▢1 Green Chili Pepper, (optional)
▢1/2 cup Onion, sliced
▢1/2 tablespoon Ginger, minced
▢1/2 tablespoon Garlic, minced
▢1/2 cup Tomato, chopped
▢1 Potato , medium, cut into small peices
▢Two cups of mixed vegetables, either fresh or frozen, including carrots, green beans, peas, corn, and edmame
▢1 1/4 cup Water
Spices
1/2 teaspoon Ground Turmeric (Haldi powder)
▢1/2 teaspoon Cayenne or Red Chili powder
▢1/2 teaspoon Garam Masala
▢1 teaspoon Salt
Whole Spices
1 Bay leaf (Tez Patta)
▢1 teaspoon Cumin seeds (Jeera)
▢1 stick Cinnamon (Dalchini)
▢1 Star anise
▢4 Cloves (Laung)
Instructions
1.Heat the instant pot by starting it in sauté mode. Add the whole spices and ghee, and cook for 30 seconds, or until the color of the cumin seeds changes.
2.Add the garlic, onion, ginger, and green chile after they begin to sputter. Sauté the onion for two minutes, or until it becomes translucent.
3.Add tomato and spices. Mix well.
4.Add potato and mixed vegetables. Mix well.
5.Add the rice and water. Mix the rice with the vegetables. Deglaze anything that has adhered to the pot’s bottom. Put the vent in the sealing position and close the lid.
6. Set the instant pot to either MANUAL or pressure cook mode, then cook at high pressure for 4 minutes.
7. Perform a 10-minute NPR when the instant pot beeps. This entails letting the pressure drop organically for ten minutes before physically releasing it.
8.Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.
Note: To prevent the lower layer of rice from overcooking due to the hot base, remove the insert from the instant pot.
Notes
1.Adding whole spices is optional. Even if you don’t have all the complete spices in your pantry, you can still enjoy this vegetable pilaf.
2.To reduce spice, skip the cayenne.
3.Stovetop Variation: This veggie pulao can also be made in a stovetop pressure cooker if you don’t have an instant pot. I advise giving the rice a single whistle and allowing the pressure to naturally dissipate.
4. Vegan Variation: To prepare this pilaf, use your preferred vegetable oil.
5.A 6-quart Instant Pot DUO60 Multi-use Pressure Cooker was used to prepare this recipe.
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 286 kcal |
| Carbohydrates | 55.9 g |
| Protein | 6.3 g |
| Fat | 4.1 g |
| Saturated Fat | 3.1 g |
| Sodyum | 609 mg |
| Potassium | 458 |
| ———— | ————– |
| Fiber | 4.9 g |
| Sugar | 3.2 g |
| Calcium | 40 mg |
| Iron | 2 mg |