Pressure Cooker Veg Pulao
A fragrant, one-pot rice dish loaded with mixed vegetables and aromatic spices made quickly in a pressure cooker.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Basmati rice
- 1 1/2 cups Mixed vegetables (carrots, peas, beans, potatoes)
- 2 tablespoons Ghee or vegetable oil
- 1 set Whole spices (1 bay leaf, 1 cinnamon stick, 3 cloves, 2 cardamoms)
- 1 large Onion, thinly sliced
- 1 tablespoon Ginger-garlic paste
- 2 pieces Green chilies, slit(optional)
- 3 1/2 cups Water
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves(optional)
Instructions
- 1
Wash the basmati rice in cold water until the water runs clear, then soak for 20 minutes and drain.
- 2
Heat ghee in the pressure cooker and add the whole spices (bay leaf, cinnamon, cloves, cardamom) until they become fragrant.
- 3
Add the sliced onions and sauté until they turn translucent and slightly golden.
- 4
Stir in the ginger-garlic paste and green chilies, sautéing for another minute to remove the raw smell.
- 5
Add the mixed vegetables and sauté for 2 minutes, then add the soaked rice and gently stir to coat with the ghee.
- 6
Pour in the water, add salt and garam masala, and stir once to combine.
- 7
Close the pressure cooker lid and cook for 2 whistles on medium heat.
- 8
Let the pressure release naturally for 10 minutes, then fluff the rice gently with a fork and garnish with coriander.
Nutrition per Serving
320
Calories
6g
Protein
58g
Carbs
8g
Fat
4g
Fiber
3g
Sugar
680mg
Sodium
Ratings & Reviews
No ratings yet
