Description
This Veg Pulao is a flavorful and aromatic Indian rice dish cooked with basmati rice, vibrant mixed vegetables, whole spices, and a hint of lemon juice. A versatile recipe that can be prepared using a pressure cooker, Instant Pot, or stovetop, making it perfect for a quick and wholesome meal.
Ingredients
Rice and Vegetables
- 1 cup basmati rice
- 1 to 1.5 cups mixed vegetables (corn, chopped red bell pepper, green beans, carrots, green peas – fresh or frozen)
Liquids and Fats
- 1.5 cups water (for pressure cooker and Instant Pot)
- 2 to 2.5 cups water (for stovetop method)
- 1-2 tbsp ghee (or oil)
- 1 tbsp lemon juice
Spices and Aromatics
- 1 onion, sliced
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp chili paste (or 1-2 green chilies, slit vertically; optional)
- Salt to taste
- 1 bay leaf
- 1 inch cinnamon stick
- 2-3 green cardamom pods
- 1 black cardamom pod
- ½ mace
- 1 small star anise
- 1 tsp cumin seeds
- 4-5 whole black peppercorns
- 4 cloves
Garnish
- Handful of mint leaves
- Handful of cilantro (coriander) leaves
Instructions
- Wash and Soak Rice: Thoroughly wash the basmati rice 3 to 5 times until the water runs clear. Soak the rice in sufficient water for 10 to 20 minutes or while you prepare the other ingredients.
- Heat Ghee and Add Spices: In a thick-bottomed pan, pressure cooker, or Instant Pot on sauté mode, heat ghee until hot. Add the whole spices – bay leaf, cinnamon stick, green and black cardamom pods, mace, star anise, cumin seeds, black peppercorns, and cloves. Let them sizzle to release their aroma.
- Sauté Onions: Add the sliced onions and cook on medium-low heat until they turn golden brown, which adds sweetness and depth to the dish.
- Add Ginger, Garlic, and Chili: Stir in the ginger paste, garlic paste, and chili paste or green chilies. Cook until the raw garlic smell dissipates, about a minute or two.
- Add Vegetables: Add the mixed vegetables to the pan and sauté briefly (about 1 to 2 minutes) to lightly cook and combine flavors.
- Add Rice: Drain the soaked rice and add it to the pan with the vegetables. Gently sauté on low heat for about a minute so the rice grains get coated with the ghee and onion mixture.
- Add Water, Salt, and Lemon Juice: Pour in the water (1.5 cups for pressure cooker/Instant Pot, 2 to 2.5 cups for stovetop), salt to taste, and lemon juice. Stir lightly to mix.
- Cook Rice: For Pressure Cooker: Close the lid and cook for 1-2 whistles (generally 1 whistle is sufficient). Turn off the heat and let the pressure release naturally.
For Instant Pot: Seal the lid, set to manual/pressure cook (high) for 5 minutes. After cooking, perform a quick release after 5 minutes.
For Stovetop: Bring the water to a boil on medium flame, then reduce to low and cover tightly. Cook until the water is absorbed and rice is tender, checking occasionally and adding more water if needed. Turn off heat and let sit covered for 5 minutes. - Fluff and Garnish: Open the lid carefully once cooking is complete and fluff the pulao gently with a fork to separate the grains. Garnish with fresh mint and cilantro leaves.
- Serve Warm: Serve the aromatic vegetable pulao warm as a standalone dish or alongside your favorite curry or raita.
Notes
- Soaking basmati rice helps in cooking it evenly and results in fluffy grains.
- The choice of vegetables can be customized according to season and preference.
- Adjust the amount of chili paste or green chilies according to your spice tolerance.
- You can substitute ghee with oil for a lighter version.
- When cooking on stovetop, keep the lid tight to trap steam for proper cooking.
- Allowing pressure to release naturally after cooking in the pressure cooker helps prevent rice from breaking.
- For vegan adaptation, use oil instead of ghee and ensure no animal-based additives are included.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot, Pressure Cooking, Stovetop
- Cuisine: Indian
