Vegetable Pulao ( Pressure Cooker method )

Vegetable Pulao made in a pressure cooker! Can be put together in a jiffy.

Pressure Cooker Vegetable Pulao
Pressure Cooker Vegetable Pulao

There are some days when you are so packed with activities and yet crave for a home made meal. This dish is truly meant for one of such days. The hands-on time is actually less than 10 minutes. Pair it with some pickle, hard boiled eggs or yogurt and you have a completely filling meal. 

Always have a bag of frozen cut veggies in your freezer. They come in really handy to make pulao, fried rice, chicken potpie, soup and so much more! Cuts down on the prep time as well. Very ideal for families with little kids where time is such a constraint!

You can of course pair it with some yummy curry, kebabs and raita. It is a perfect dish to put together on a potluck/party table. Ideal for lunchboxes as well.

Vegetable Pulao
Vegetable Pulao
Vegetable Pulao ( Pressure Cooker method )
  1. Basmati Rice - 2 cups, wash and spread in a single layer for about 10-15 mins
  2. Hot water - 3 cups
  3. Frozen cut veggies - 3 cups
  4. Onion - 1 medium, chopped
  5. Garlic cloves - 4, minced
  6. Ginger - 1 inch, grated
  7. Green Chilies - 4, slit vertically into halves
  8. Tomato - 1 small, de-seeded and chopped
  9. Oil - 1/4th cup
  10. Salt - to taste
  11. Sugar - 2 tspns (Optional)
  12. Garam Masala powder - 1/2 tspn
  13. Coriander/Mint leaves - a small bunch, chopped
Whole spices
  1. Cloves - 4
  2. Peppercorn - 6-8
  3. Bay leaf - 1
  4. Cardamoms - 3, slit them open a bit to prevent spluttering
  5. Cinnamon stick - 1 inch
  6. Cumin seeds - 1 tspn
  7. Star anise - 1/2
  1. 1) Heat oil in a pressure cooker over medium heat. Add the whole spices and let them crackle a bit.
  2. 2) Add onion, ginger-garlic and green chilies and fry for 2-3 minutes.
  3. 3) Add rice, mix well. Fry for another 2 minutes or until the rice appears translucent.
  4. 4) Add hot water and all the remaining ingredients. Stir well.Taste the water to adjust the seasoning. The water should taste salty with the desired amount of spice.
  5. 5) Let the mixture come to a boil. At this stage, close with the lid and let cook for 1 whistle. Switch off the flame immediately. Let the pressure drop by itself.
  6. 6) After the pressure drops, I usually just transfer the pulao carefully into a serving dish and spread it out a bit.
  1. Serves: 6-8
  1. 1) The rice may appear a little too soft and a bit sticky when you open the cooker lid but as it cools down a bit, the texture will be just right.
  2. 2) Do not close the lid before the mixture comes to a boil.
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