Vegetable Pulao Instant Pot (vegan)


Vegetable Pulao Instant Pot is prepared with basmati rice and aromatic Indian spices. This dish is flavorful, simple, and delicious.

Vegetable Pulao Instant Pot

What is Vegetable Pulao?

Vegetable Pulao is a popular Indian dish made with basmati rice and flavored with whole spices along with mixed vegetables such as carrots, peas, corn, and green beans.

There are many variations to this dish. Pulao can be flavored with ginger, garlic, green chilies, and tomatoes, however for my version I’ve used none of these ingredients.

Today I’m sharing Punjabi Vegetable Pulao which is my mom’s recipe. This Instant Pot version of Vegetable Pulao consists of onions, veggies, chickpeas, and simple whole spices.

Vegetable Pulao Instant Pot

Ingredients for Vegetable Pulao Instant Pot

Basmati Rice – Make sure to use white basmati rice.

Onions – Red or white onions work, just make sure they’re sliced.

Canned Chickpeas – I always stick with organic chickpeas, rinsed & drained.

Mixed Frozen Vegetables – For this combo, I used carrots and peas, but feel free to use green beans, corn, or whatever combo of frozen mixed vegetables.

Whole Spices – Cinnamon, cloves, bay leaves, black cardamom (moti elachi), green cardamom (elachi), cumin seeds, and peppercorns.

Powdered Spices – Coriander powder, cumin powder, red chili powder, garam masala, and salt.

Water

Vegetable Pulao Instant Pot is:

Quick & Easy
Aromatic
Simple Comfort Food
Vegan
Gluten-Free
Perfect with Raita (Indian yogurt)

Vegetable Pulao Instant Pot

How to make Vegetable Pulao Instant Pot recipe step by step?

Prep

1. Soak rice in water for 5-10 minutes.

2. Slice onions. Set aside chickpeas from a can (rinsed well) and frozen mixed vegetables (rinsed under warm water).

3. Set aside whole spices – cinnamon stick, cloves, black cardamom, green cardamom, peppercorns, cumin seeds, and bay leaves.

4. Now drain and rinse the rice under warm water well until it runs clear. Set aside.

Cook Rice in Instant Pot

1. Heat up Instant Pot on SAUTE mode. Once hot, add avocado oil or any flavorless oil. Add all the whole spices. Saute for about 45 seconds.

2. Add sliced onions and saute for 2 minutes until the onions are slightly golden.

3. This is what you should have.

4. Add the rice.

5. Saute for 2 minutes and click OFF on the Instant Pot.

6. Add the chickpeas and mixed vegetables.

7. Add water and scrape the bottom well to make sure nothing is sticking to the bottom.

8. Now add the powdered spices – salt, red chili powder, coriander powder, cumin powder, and garam masala. Mix well.

9. Cover the Instant Pot and set the Vent Valve to Seal. Click HIGH PRESSURE for 5 minutes. Once 5 minutes is up, let the Instant Pot release pressure on its own for at least 15 minutes.

10. This is what you should have. Mix well making sure the rice doesn’t get mushy.


Variations

What other veggies can I add to Vegetable Pulao Instant Pot?

You can replace the chickpeas with cauliflower, potatoes, or soy nuggets. It’s important to use the same quantity of the ingredients you’re replacing to avoid inconsistent measurements.

Frequently Asked Questions

1. Can I use Brown Rice instead of White Rice?

As much as I love cooking with brown rice instead of white rice, I need to work on the consistency of this pulao with brown rice. Once it’s been tested, I will share my version of brown rice vegetable pulao.

Vegetable Pulao Instant Pot

More Rice Recipes


Vegetable Pulao Instant Pot

Vegetable Pulao Instant Pot is prepared with basmati rice and aromatic Indian spices. This dish is flavorful, simple, and delicious.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course Main Course, Sides
Diet Vegan, Vegetarian, Gluten-Free, Dairy-Free

Servings: 5 servings

Calories: 380kcal

Equipment

Ingredients

for the Rice & Veggies

  • 1 ½ tablespoon avocado oil
  • 1 large red onion sliced
  • 1 15 ounce can organic chickpeas drained & rinsed
  • 1 ½ cups organic frozen mixed vegetables carrots, peas, corn, and green beans; rinse under warm water
  • 1 ½ cups basmati rice soaked, washed & rinsed
  • 1 tsp salt
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 ¾ water

Instructions

Prep

  • Soak rice in water for 5 minutes.

  • Slice red onions. Set aside chickpeas from a can (rinsed well) and frozen mixed vegetables (rinsed under warm water).

  • Set aside whole spices – cinnamon stick, cloves, black cardamom, green cardamom, peppercorns, cumin seeds, and bay leaves.

  • Now drain and rinse the rice under warm water well until it runs clear. Set aside.

Cook Rice in Instant Pot

  • Heat up Instant Pot on SAUTE mode. Once hot, add avocado oil or any flavorless oil. Add all the whole spices. Saute for about 45 seconds.

  • Add sliced onions and saute for 2 minutes until the onions are slightly golden.

  • This is what you should have.

  • Add the rice.

  • Saute for 2 minutes and click OFF on the Instant Pot.

  • Add the chickpeas and mixed vegetables.

  • Add water and scrape the bottom well to make sure nothing is sticking to the bottom.

  • Now add the powdered spices – salt, red chili powder, and garam masala. Mix well.

  • Cover the Instant Pot and set the Vent Valve to Seal. Click HIGH PRESSURE for 5 minutes. Once 5 minutes is up, let the Instant Pot release pressure on its own for at least 15 minutes.

  • This is what you should have.

  • I added additional garam masala for a more bold flavor. Mix well making sure the rice doesn’t get mushy.

Serve with Raita (Indian Yogurt)! Enjoy!

Nutrition

Calories: 380kcal | Carbohydrates: 74g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 977mg | Potassium: 309mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3788IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg


Pin & Enjoy!

Vegetable Pulao Instant Pot



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