Make this delicious mixed vegetable pulao/pulav in Instant Pot with homemade pulao masala! Be it for a quick meal or potluck or weekend brunch; this rice will surely be a crowd-pleaser.
I love mixed vegetable pulao, so does my family. It’s one of my go-to recipes for our everyday meals, weekends, and potlucks also. I have a simple no-onion no-garlic pulao recipe on my blog and a few other ones. I will link them down below.
You all know how much I love spices and spice powders. Every time I go to groceries, I spend some time in the spice section to see what’s new and check the ready-made masalas and ingredients. When I saw the veg pulao masala, I got intrigued and grabbed it right away to try. It’s whole spices ground coarsely. Then I tried making a similar masala, and I must say I succeeded in that.
This veg pulao is with my simple homemade pulao masala. It’s not a complicated one. All we need to do is roast the spices quickly and grind it coarsely. You can use it for other curries and gravies instead of garam masala.
Pressure Cooker Version of Veg Pulao-
I made this pulao in Instant Pot, but you can also make it in a stove-top pressure cooker. You first temper and saute the onion in a pressure pan or cooker. Then add the veggies, rice, and salt and pressure cook for just one whistle. Then reduce the heat to low and cook for 5 minutes. Then release the pressure naturally. You can also try cooking for two whistles and turn off the heat and release the pressure after 5 minutes.
More pulao recipes on the blog!
How to make mixed vegetable pulao in Instant Pot-
Prepare the pulao masala-
- Heat a pan and when the pan is hot, add the green cardamom, cloves, star anise, peppercorns, cinnamon piece, and dry roast for 30 to 45 seconds. We don’t need to roast for a long time. We are roasting here for just bringing out the flavor. Let it cool for a bit and grind it coarsely and set it aside. You can make it well ahead and store it in an air-tight container also.
Make the pulao-
- Set the Instant Pot in saute mode and when the display shows hot, add the oil. Wait for 20 seconds and then add the shah jeera—Fry for 20 seconds. Then add the green chilies and chopped onions. Saute until the onions turn soft for 3 to 4 minutes.
- Then add the chopped tomatoes and mint leaves—Cook for two minutes.
- Now add the mixed vegetables, ground pulao masala, and salt.
- Next, drain the water from the basmati rice and add the rice and the water. Mix gently.
- Press the cancel button, close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.
- Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork or spatula.
- Serve it hot with your favorite curry or raita.
Recipe Notes-
- You can use black cardamom while making the pulao masala. In that case, reduce the green cardamom to 2 instead of 4.
- Adjust the green chili, salt, and veggies used as per your preference.
- Rice preset always worked for me, but you can also try cooking the rice for 3 to 4 minutes at high-pressure mode and quickly release pressure after 5 minutes.
- I did not add any garlic. You can add fresh garlic (2 to 3 cloves) and add it along with the onion. Or you can also use ginger-garlic paste, and you can add 1 tsp of ginger-garlic paste along with onions.
- Make sure to chop the veggies slightly big so that it doesn’t become mush.
PS – If you try this veg pulao, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.
Vegetable Pulao | Instant Pot Veg Pulao | Easy Veg Pulav
Equipment
- Instant Pot or Pressure Cooker
- wok or kadai to roast the spices
- Mixer jar or coffee grinder to grind the spices
Ingredients
Measurement Details: 1 cup=240ml; 1tbsp=15ml; 1 tsp=5ml;
For the pulao masala-
- 4 green cardamoms
- 2 cloves
- 1- star anise
- 2- inch cinnamon piece
- 10 whole peppercorns
For the pulao
- 1 tbsp oil
- 1 tsp shah jeera you can use cumin seeds also
- 1 onion finely chopped
- 1 to mato finely chopped
- 3 green chilies slit or to taste
- 1/3 cup mint leaves loosely packed
- 1.5 cup mixed veggies I used peas, carrot, beans, potatoes, and cauliflower. Cut into slightly big chunks
- 2 tsp salt or to taste
- 2 tbsps finely chopped cilantro
- 2 cups basmati rice rinsed and soaked for 20 to 30 minutes
- 2.5 cups water
Instructions
Prepare the pulao masala-
- Heat a pan and when the pan is hot, add the green cardamom, cloves, star anise, peppercorns, cinnamon piece, and dry roast for 30 to 45 seconds. We don’t need to roast for a long time. We are roasting here for just bringing out the flavor. Let it cool for a bit and grind it coarsely and set it aside. You can make it well ahead and store it in an air-tight container also.
Make the pulao-
- Set the Instant Pot in saute mode and when the display shows hot, add the oil. Wait for 20 seconds and then add the shah jeera—Fry for 20 seconds. Then add the green chilies and chopped onions. Saute until the onions turn soft for 3 to 4 minutes.
- Then add the chopped tomatoes and mint leaves—Cook for two minutes.
- Now add the mixed vegetables, ground pulao masala, and salt.
- Next, drain the water from the basmati rice and add the rice and the water. Mix gently.
- Press the cancel button, close the Instant Pot lid and make sure the vent is in the sealing position. Press the “Rice” preset button and when the cooking is complete, allow the pressure to release naturally.
- Carefully open the lid after releasing the pressure and allow the pulav to cool for 5 minutes. Then fluff it up with a fork or spatula.
- Serve it hot with your favorite curry or raita.
Notes
- You can use black cardamom while making the pulao masala. In that case, reduce the green cardamom to 2 instead of 4.
- Adjust the green chili, salt, and veggies used as per your preference.
- Rice preset always worked for me, but you can also try cooking the rice for 3 to 4 minutes at high-pressure mode and quickly release pressure after 5 minutes.
- I did not add any garlic. You can add fresh garlic (2 to 3 cloves) and add it along with the onion. Or you can also use ginger-garlic paste, and you can add 1 tsp of ginger-garlic paste along with onions.
- Make sure to chop the veggies slightly big so that it doesn’t become mush.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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