Best Easy Veg Pulao
Best veg pulao recipe with stove top and instant pot instructions. Learn how to make veg pulao that is so flavorful, fluffy and very delicious in no time with this rice. Vegetarian & gluten free! With just rice, vegetables and few spices, this pulao gets ready in 30 minutes. You can use a heavy pan or pot, instant pot or electric pressure cooker or even regular pressure cooker to make this.
Servings: 3
Calories: 435kcal
Ingredients
- 1 1/4 cups basmati rice Rinsd, soaked in water for 20 minutes and drained.
- 2 tablespoons ghee or oil
- 1 bay leaf
- 1 black cardamom
- 2 green cardamoms
- 2 cloves
- 1 small cinnamon stick
- 1 teaspoon cumin seeds
- 1 medium onion finely chopped
- 4 garlic cloves peeled and minced
- 1 inch ginger root peeled and minced
- 3/4 cup green peas fresh or frozen
- 2 green chillies
- 1 big potato peeled and cubed, 1/2 cup
- 1 big carrot peeled and chopped, 3/4 cup
- 8 beans chopped
- 1/2 cup cauliflower florets
- 1/2 teaspoon lemon juice
- 3 cups water
- Salt to taste
- 2 tablespoons finely chopped coriander leaves cilantro leaves
- 2 tablespoons finely chopped mint leaves
- 15 fried cashews optional
Instructions
- Pick and rinse the basmati rice thoroughly. Soak in plenty of water for 1 hour. Drain and spread on a plate.
- Heat 2 tablespoons oil or ghee in a heavy pan. Add the whole spices from bay leaf, 1 inch cinnamom stick, cardamoms, cloves, cumin seeds and saute for a minute.
- Add chopped onions and saute well.
- Add ginger,garlic and green chillies and saute well.
- Add chopped cilantro leaves and saute for few seconds. Add chopped vegetables and mix well. Cook in open pan for 7-10 minutes. If you are using garam masala powder add now.
- Add the drained basmati rice and saute very well. Saute till all the moisture in rice is gone.
- Now add 3 1/3 cups of water. Mix well. Add lemon juice. Season with salt. Cook with keeping pan open until the water starts to boil.
- Once the water bubbles, close the pan with a tight lid. Cook in low medium flame for about 10-15 minutes. Do not mix more than once in the middle.
- Once done, keep the pan closed for 10 minutes. Open the pan and fluff up the rice gently. Add the fried cashews and mix. Serve hot.
Instant Pot Pulao
- Place the inner pot or insert inside your instant pot
- Press saute button and once it displays hot add the ghee or oil.
- Add the whole spices and fry until fragdran.
- Add chopped onions, ginger garlic and cilantro leaves. Saute well for 2 minutes.
- Next add chopped vegetables and mix well.
- Saute the veegetables well for 4-5 minutes . If using garam masala powder instead of whole spices add now.
- Now add drained rice and fry the rice well for a minute.
- Now add water and salt to taste.
- Cancel saute, close the instant pot and set pressure valve to seal. Press pressure cooker button and set timer to 5 minutes.
- Once done, relase pressure manually and fluf up the rice. Add fried cashews and mix. Serve vegetable pulao hot
Notes
Scaling up- You can easily double or triple this recipe. Just make sure to use a correct sized pot.
Making ahead- You can make this recipe a day before and refrigerate. Reheat gently with a dash of ghee before serving.
Frozen vegetables- If you want to use frozen mixed vegetables, use it directly no need to thaw. For 1 cup rice you will need 2 or 2,5 cups vegetables and chopped 1 onion.
Instead of whole spices you can add 1/2 teaspoon garam masala powder.
Nutrition
Serving: 3g | Calories: 435kcal | Carbohydrates: 93g | Protein: 11g | Fat: 12g | Sodium: 52mg | Potassium: 383mg | Fiber: 7g | Sugar: 1g | Vitamin A: 4622IU | Vitamin C: 12.8mg | Calcium: 75mg | Iron: 2.3mg