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Vegetable Pulao in cooker

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Indian
Keyword: rice recipes
Author: Jinoo Jayakrishnan
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Ingredients

  • 1 cup basmati rice
  • 1 tsp oil
  • 1/2 tsp ghee
  • 1 bay leaf
  • 1 black cardamom
  • 1 clove
  • 1- inch cinnamon stick
  • 2 cardamom pods
  • 1 star anise
  • 1 green chili - slit
  • 2 dried red chilies
  • 1 tsp cumin seeds
  • 1 onion - chopped
  • 1 tbsp broken cashews
  • 1/4 tsp ginger garlic paste
  • 1 carrot - diced
  • 3 tbsp chopped beans
  • 2 tsp peas
  • 1/4 tomato - chopped
  • Salt to taste
  • 1.5 cups water

Instructions

  • Soak basmati rice for 30 minutes. Wash thoroughly before soaking.
  • Heat oil and ghee in a pressure cooker.
  • Add bay leaf, black cardamom, clove, cinnamon stick, cardamom pods, star anise, green chili, dried red chilies, and cumin seeds. Sauté for a few seconds.
  • Add chopped onion and sauté until translucent.
  • Add broken cashews and fry until golden.
  • Stir in ginger garlic paste and cook until the raw smell dissipates.
  • Add diced carrot, chopped beans, peas, and tomato. Sauté for a minute.
  • Season with salt and mix well.
  • Drain soaked rice and add it to the pressure cooker. Stir-fry for a minute.
  • Add 1.5 cups of water. Adjust salt if needed.
  • Close the lid of the pressure cooker and bring it to a boil.
  • Pressure cook for 1 whistle on high heat, then cook for 10 minutes on low flame.
  • Allow pressure to release naturally. Let it steam for 15 minutes.
  • Fluff the rice with a fork.
  • Serve hot and enjoy!

Notes

Soaking the rice helps in achieving fluffy and separate grains.
Customize the vegetables according to your preference.
Garnish with freshly chopped coriander leaves for added freshness.