Vegetable Pulav Instant Pot Recipe
Vegetable Pulav Instant Pot Recipe is perfect for all the Pulav and Instant Pot Fans. You will get perfect texture Pulav every time when cooked in an Instant Pot. It is an easy, simple and efficient method. cooking in Pan & Pressure Cooker methods given too.
Servings: 6
Ingredients
- 3 cups Basmati Rice washed 4-5 times and soak in water for 30 minutes
- 3&1/2 cups Water to cook
- 1 Large Onion sliced thin
- 1 small piece Ginger chopped fine or grated
- 5 Cups Mixed Vegetables including Potatoes, Cauliflower, Green Beans, Carrots, Peas Cut all the large vegetables in 1 inch pieces
OIl & Spices
- 1&1/2 tbsp Cooking oil or Olive oil if you are not Vegan, use Ghee for best results
- 1 tsp Cumin seeds
- 1 large Bay leaf
- 1 small Cinnamon stick
- 6 Cloves
- 6 Black pepper corns
- 1 Black Cardamom
- 4 Small Green Cardamom
- 1&1/2 tsp Garam Masala
- 1/2 tsp Red Chili powder
- 4 tsp Salt or to taste
IF YOU WANT TO USE LESS SPICES, THEN SKIP WHOLE SPICES AND JUST USE THE GARAM MASALA, RED CHILI POWDER AND SALT OR 2 TSP OF STORE BOUGHT PULAV/BIRYANI MASALA + SALT.
Instructions
Preparing the Rice and Vegetables for Pulav
- Take rice in a bowl and wash under cold water till water runs clear. It will take 4-5 washes. After that, soak the rice in 4 cups of water for 1/2 hour. Meanwhile, the rice is soaking, wash, peel, chop the vegetables and keep them ready to use. After 1/2 an hour, drain the water out of rice and keep aside for cooking.
COOKING ON SAUTE MODE
- Place the inner pot inside the IP. Plug it in and Press SAUTE MODE on HIGH. Once the screen displays HOT, add oil/ghee to it. Also, add cumin seeds, bay leaf, cinnamon stick, cloves, black pepper corns, green cardamom, black cardamom to the pot. Saute for few seconds.
- Now add thinly sliced onions and ginger to the pot. Saute for about 5 minutes, till onions are pink in color. To speed up the process, cover the IP with glass lid and let onions cook and crisp while covered. Saute in between to avoid burning.
- Once the onions are pink, add all the other vegetables in the pot + garam masala, red chili powder and salt. Give it a good stir. Add soaked rice to the pot. Stir all the ingredients together gently. Add 3&1/2 to 4 cups water. Stir again. SWITCH OFF THE SAUTE MODE.
- NOTE - The water quantity can be adjusted between 3&1/2 to 4 cups of water. The point is that water should be slightly above the rice, so that all of the rice is submerged inside it for even cooking. DO NOT ADD MORE WATER than that. Start with 3&1/2 and add little at a time to accomodate.
COOKING ON MANUAL/PRESSURE COOK MODE
- Place the lid of the IP and lock it to NO VENTING. Press the PRESSURE COOK/MANUAL MODE and set it to 4 MINUTES on MORE and HIGH PRESSURE.
- It will take about 7-8 minutes for IP to kick in. Once the timer goes off after 4 minutes, do QPR (quick pressure release). As soon as the safety pin drops down. Open the Lid. Let it sit un-covered for about 5-7 minutes. Then take a fork and fork it through to separate the rice grains gently. VEGETABLE PULAO IS READY.
SERVING SUGGESTION
- It is best enjoyed with kachumbar Raita or Boondi Raita + Pickles + Green Chutney.