Vegetable Rice Pulao in Instant Pot or Stove Top

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:Indian

---

Recipe Card ⇓           Shop ⇓

Simple Indian Veg Pulao Recipe, a cherished one pot meal in Indian cooking, is a delightful medley of long-grain basmati rice, vibrant vegetables, and an aromatic blend of spices, all cooked together in one pot, infusing each grain with the essence of India.

From the hearty crunch of vegetables to the warmth of spices like cumin, cinnamon, and cloves, each spoonful is a delicious celebration of pressure less, simple, fragrant rice with Mixed Vegetables.

Whether you’re preparing a weeknight dinner or hosting a special gathering, this Basmati Rice Pilaf is a versatile and satisfying choice.

So, let’s learn how to make this, Vegetable Rice Pulao in Instant Pot (or) Stove Top Method Basmati Rice Pilaf, recipe which I made last week for my elder daughter’s birthday party.

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Mixed Vegetable Pulao’:
2. Other recipes from my blog:
3. Step Wise pics Procedure for ‘Easy Indian Vegetable Pulao (Stove Top, Instant Pot Pressure Cooker)’:
4. Prep Work (common for both methods):
5. Mixed Veg Pulav on Stove Top:
6. Instant Pot Vegetable Pulao:
7. Tips & Storage:
8. Result:
9. Ingredients, Accessories on ‘AMAZON’ to SHOP’:
10. Recipe Card & Print:

---

Possible Alterations for the recipe, ‘Mixed Vegetable Pulao’:

Rice Variety: Typically, basmati rice is used, which adds a delicate, nutty flavour.. You can even use long grain rice.

Adding Nuts: Nuts like cashews or almonds, when added, provide a pleasant crunch and nutty undertone to the pulao.

Instead of Oil: Desi ghee can be used to sauté the spices and vegetables, adding a rich and satisfying element to the dish.

Choice of Vegetables: Bell Peppers, Sweet Corn, Potato, French Green Beans, Carrots, Green Peas are the much suitable veggies which add even nice colour to the aromatic Indian Pilaf.

Adding Turmeric Powder: Just add a ½ teaspoon of turmeric powder, along with onions. This brings a light yellow colour to the rice.

No Onion No Garlic Version: Very much possible, only thing is to eliminate adding them. But, the final dish tastes the same.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Pressure Cooker Curry recipes collection⇒  20+ Instant Pot Indian Vegetarian Curry Recipes

Rice Recipes Collection⇒  Main Course

Curry Recipes Collection⇒   Curry / Koora / Stir Fry

Related Posts:

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram

Ingredients:

• Basmati Rice grains – 2 cups 
• Cooking Oil – 4 tablespoons
• Salt – as per taste
• Normal Water – 4 cups (for soaking)
• Hot Water –  4 cups ( for cooking)

Veggies Needed:

• Fresh Cilantro / Coriander Leaves – a handful (chopped)
• Potatoes – 2 (medium size) or 1 cup
• Onion – 1 (large size)
• Mixed Vegetables – 1½ cup (fresh/frozen)
• Fresh Mint Leaves – 10
• Green Chillies – 4
• Ginger Garlic – 2 teaspoon (chopped/paste)

Whole Spices:

• Cinnamon Stick / Dalchini – 2
• Black Cumin Seeds / Kala Jeera – 1½ teaspoon
• Cardamom / Elaichi – 2
• Cloves / Lavang – 8
• Star Anise – 2
• Bay leaves – 4

Special Ingredients:

• Hot Water
• Fresh Mint Leaves

Step Wise pics Procedure for ‘Easy Indian Vegetable Pulao (Stove Top, Instant Pot Pressure Cooker)’:

Prep Work (common for both methods):

Take the rice grains (2 cups) into a bowl, wash 2-3 times.

Pour double the water, let it soak for 15 to 20 mins.

Gather all the ingredients at one place. Chop the onions, peel and cut the potato into cubes.

Mixed Veg Pulav on Stove Top:

Put a sauce pan on stove top over medium flame. Add oil let it heat.

Then add all these>> chopped onions, bay leaves, ghee, cardamom , cinnamon sticks, ginger-garlic paste, slit green chillies, cloves, black pepper, star anise, black cumin.

Fry until the onions become soft.

Now add all these>> potato cubes, mixed vegetables, mint leaves, coriander leaves.

Give a mix, let them fry for a min.

Transfer the rice (after straining the soaked water) into the pan.

Pour hot water (1:2 ratio) into the pan. Add enough salt. Give a gentle mix.

Close with lid, set to LOW flame. Let it cook.

After 10-12 mins, check if the rice is cooked, if not let it continue for 5 more min.

Switch the flame OFF. Gently fluff up the rice using a fork. Serve. Done!

Instant Pot Vegetable Pulao:

Switch ON the IP, set to SAUTE mode for 5 mins. Add oil let it heat.

Then add all these>> chopped onions, bay leaves, ghee, cardamom , cinnamon sticks, ginger-garlic paste, slit green chillies, cloves, black pepper, star anise, black cumin.

Stir fry everything until the onions become transparent.

When the onions become transparent, add all these>> potato cubes, fresh mint leaves, fresh coriander leaves, mixed vegetables.

Give everything a mix, let them fry for 1 or 2 more min.

Now, add the soaked rice (after straining the soaked water). Add enough salt.

Pour the hot water (ratio 1:1½). Mix everything gently.

Scrape the bottom thoroughly such that no particle is tuck to the bottom.

Close the IP lid. Set>> the valve to sealing, mode to Pressure Cook, time to 5 mins, Pressure Level to LOW.

Later when the time is done, the IP beeps. then switch OFF the gadget.

Open the lid only when the pressure is released naturally. Using a fork gently fluff up the rice.

Transfer the vegetable rice into a serving dish. Garnish with chopped coriander leaves. Done!

Tips & Storage:

• Adjust the salt & spice as per your taste.
• Using hot water for cooking the vegetable pulao, has become the best option to get the rice fluffy and each grain separated.
• For Instant Pot method, I would suggest to go for natural pressure release only.
• To avoid burnt signal, always de-glaze the bottom of the instant pot with little water. Which means check that not even a single food particle is tuck at the bottom.
• Storage: This, one pot rice pilaf, dish stays good just for 1 day at room temperature. 
• Transfer it into an air tight container, store it in fridge for which it stays good for a week.

Result:

• This, Indian Basmati Rice Pulao, dish offers a delightful balance of textures, where the grains of rice are tender, aromatic, and infused with the rich flavours of Indian cooking. 
• The taste of vegan Indian vegetable pulao is a symphony of flavours, each bite bursting with the aromatic essence of spices and the wholesome goodness of vegetables.
• A medley of colourful vegetables, such as peas, carrots, bell peppers, provides a fresh and slightly crisp texture to the dish. They contribute a natural sweetness that complements the spices.
• The overall taste of vegan Indian vegetable pulao is a delightful combination of aromatic, savoury, and subtly spiced flavours.
• It’s a versatile dish that can stand alone as a comforting meal or be paired with other Indian curries, chutneys, or yogurt for a more elaborate feast.
• Whether enjoyed as a weeknight dinner or at festive occasions, this Vegetable Rice Pulao in Instant Pot or Stove Top, offers a wholesome and flavourful experience that captures the essence of Indian cuisine.

Ingredients, Accessories on ‘AMAZON’ to SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print:

You can Pin it here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  / Pinterest  / YouTube  / Instagram