Quick Vegetable Pulao In Pressure Cooker

For a hearty one pot meal with less time and minimal clean up, pulao/pilaf is perfect. You don’t have to struggle to make a side dish; a simple raita or salad is enough to accompany a pulao. Pressure cookers are an integral part of our Indian cooking. I find cooking pulao and other variety rice in pressure cooker much easier and time saving. And yes, less cleaning up too! Check out my other one pot meal recipes too.

I have already shared a mild vegetable pulao recipe cooked in a kadai. But this vegetable pulao recipe is slightly different. This one is cooked in pressure cooker and is more spicy and masaledaar. The extra kick of spices and kasuri methi (dry fenugreek leaves) makes the pulao more flavorful. This veg pulao can be done in 45 minutes and if you are working women or a beginner cook, this recipe is simple and apt for you. You can pack this for lunchbox for kids and adults with raita or plain yogurt. Now let’s see how to make this quick vegetable pulao in pressure cooker.

Vegetable Pulao in Pressure Cooker

Quick mixed vegetable pulao with spices in a pressure cooker

Print Pin Recipe

Servings 2

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• ½ cup basmati rice
• 1 tbsp oil
• 1 tsp ghee
• 1 bay leaf
• ¼ inch cinnamon stick
• 2 cloves
• 1 cardamom
• ¼ tsp cumin seeds / jeera
• 1 medium onion sliced
• 1 tsp ginger garlic paste
• ½ medium tomato finely chopped
• 1 small carrot
• 1 small potato
• 6-7 green beans
• ¼ cup green peas
• ¼ tsp turmeric powder
• ½ tsp red chilly powder
• ½ tsp garam masala
• ½ tsp kasuri methi / dry fenugreek leaves
• Salt to taste

Instructions

• Wash the rice and soak for 30 minutes. Drain the water and set aside. Chop carrot and potato into small cubes. Cut beans into ¼-inch long piece.
• In a deep-bottomed pressure cooker, heat oil and ghee. Add bay leaf, cinnamon, cloves, cardamom and fry till nice aroma comes.
• Add cumin seeds and let it sizzle. Then add onion, ginger-garlic paste and fry till the onions start to turn light golden brown.
• Then add tomato and fry till it turns soft. Then add carrot, potato, beans, peas and mix well. Saute for 2-3 minutes.
• Add turmeric powder, red chilly powder, garam masala, kasuri methi, salt and mix well. Add the rice and gently mix.
• Add ¾ cup water, mix everything and close the lid. Pressure cook for 2 whistles. Once pressure subsides, open and gently fluff with a fork.

Notes

• You can add other vegetables like cauliflower, broccoli, sweet corn, capsicum and baby corn.
• Adjust spices according to your taste. If you want pulao to be mild, skip the red chilly powder.
• Soaking the rice helps to soften the grains, so do not skip it. If you are soaking rice for less time then add 1 cup water.

Course: Main Course

Cuisine: Indian