veg pulao in pressure cooker | pressure cooker veg pulao | quick vegetable pulao |
by Tarla Dalal
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This recipe has been viewed 501842 times
Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao | with 14 amazing images.
quick vegetable pulao is actually Veg Pulao in Pressure Cooker. Prepare a quick tempering with onions in a pressure cooker, add your vegetables, rice and water and pressure cook for 2 whistles. That’s how to make Pressure cooker Veg Pulao.
Think rice, and Vegetable Pulao is the first dish that most people are immediately reminded of. Although the name sounds simple, the Vegetable Pulao is actually a very versatile one, and different people have different ways of preparing it. Some use whole spices to flavour the rice and veggies, while others use a fresh wet masala.
Some cook the ingredients separately and toss them together, while others cook it all together. Here, we present you a well-rounded Veg Pulao in Pressure Cooker recipe that has all the necessary flavours, made possible in less than 10 minutes!
In our method, the ingredients are all cooked together in a handy pressure cooker, along with whole spices and biryani masala for that extra punch.
Team up this veg pulao with Stuffed Parathas and Raitas and Kachumber to create a sumptuous main course that you will love to dine on.
Here are some more quick and easy pressure cooker rice recipes.
Enjoy Veg Pulao in Pressure Cooker | Pressure cooker Veg Pulao | quick vegetable pulao with detailed step by step photos and video below.
For the vegetable pulao- To make the veg pulao in pressure cooker, heat the oil and ghee in a pressure cooker and add the cumin seeds, clove, cardamom, cinnamon and bayleaf and sauté on a medium flame for 30 seconds.
- Add the onions, ginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute.
- Add the mixed vegetables, biryani masala, rice and salt and sauté on a medium flame for 1 minute.
- Add 2 cups of hot water, mix well and cook on a medium flame for 2 whistles.
- Allow the steam to escape before opening the lid.
- Serve the quick vegetable pulao hot with curds and roasted papad.
- You can use any vegetable of your choice.
Pressure Cooker Veg Pulao, Veg Pulao in Pressure Cooker recipe with step by step photos
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Our website has a huge collection of pulao recipes , so apart from the pressure cooker vegetable pulao recipe, you can try other pulao recipes like :
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For the Veg pulao in pressure cooker, we will first rinse the rice under running water. Wash until the starch runs out and you get clear water. This helps in getting separate rice grains after cooking.
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Soak 1 cup of rice in enough water for 15 minutes.
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After an hour, drain well with the help of a strainer.
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For the Veg pulao in pressure cooker, take a pressure cooker big or small depending on the quantity of rice you are cooking. Heat the oil and ghee in a pressure cooker and add the cumin seeds. Once the seeds crackle, add the bayleaf, cardamom, cinnamon and cloves. Sauté on a medium flame for 30 seconds till they start crackling.
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Add the onions and sauté on a medium flame for 1 minute.
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Add the ginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute or till the raw smell goes away.
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Add the chopped French beans and carrots. You can use any vegetables of your choice for the Vegetable Pulao. Use more seasonal vegetables as the fresh vegetables are loaded with nutrition.
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Now, add the green peas.
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Add the biryani masala and salt to taste.
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Add the drained rice, mix gently and cook on a medium flame for 1 minute, while stirring continuously.
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Add 2 cups of hot water and mix well. Taste the water for salt and spices.
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Cook on a medium flame for 2 whistles. Allow the steam to escape before opening the lid.
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Give your Pressure Cooker Veg Pulao a gentle stir with a spatula.
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Serve the Pressure Cooker Veg Pulao hot with curds and papad as accompaniments.
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Aside from vegetable pulao recipe see our other varaitions to vegetable pulao. Try spicy vegetable pulao recipe. See detailed recipe of spicy vegetable pulao.
1 cup boiled mixed vegetables (french beans and carrot) cubes
1/4 cup boiled green peas
3 cups cooked rice
2 tbsp ghee
salt to taste
1/2 cup deep-fried onions
To Be Ground Into A Smooth Paste (using 1/2 Cup Of Water)
7 garlic (lehsun) cloves
7 whole dry kashmiri red chillies , broken into pieces
25 mm (1") piece of ginger (adrak)
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
For The Garnish
1/2 cup deep-fried onions
2 tbsp finely chopped coriander (dhania)
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Heat the ghee in a deep non-stick pan, add the prepared paste and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add the mixed vegetables, green peas, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add the rice and deep-fried onions, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
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Serve spicy vegetable pulao hot garnished with deep-fried onions and coriander.
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Aside from vegetable pulao in pressure cooker recipe see our other varaitions to vegetable pulao. Try Mixed Sprouts and Vegetable Pulao recipe. See detailed recipe of Mixed Sprouts and Vegetable Pulao.
3/4 cup mixed sprouts
1/2 cup chopped mixed vegetables (french beans , potatoes and cauliflower)
1/2 cup uncooked long-grained rice (chawal) (basmati) , soaked for 1 hour
2 tsp ghee
1/4 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/4 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
salt to taste
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Heat the ghee in a pressure cooker and add the cumin seeds.
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When the seeds crackle, add the asafoetida, onions, garlic and ginger-green chilli paste, mix well and sauté on a medium flame for 1 to 2 minutes.
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Add the rice, mix well and sauté on a medium flame for 1 to 2 minute.
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Add the mixed sprouts, mix well and saute on a medium flame for 1 to 2 minute
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Add the mixed vegetables, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Add 2 ¼ cups of hot water, turmeric powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
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Pressure cook Mixed Sprouts and Vegetable Pulao for 3 whistles.
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Allow the steam to escape before opening the lid.
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Serve Mixed Sprouts and Vegetable Pulao immediately with raita or kadhi.
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Aside from vegetable pulao in pressure cooker recipe see our other varaitions to vegetable pulao. Try Vegetable Lentil Pulao recipe. See detailed recipe of Vegetable Lentil Pulao. For The Rice-dal Mixture
1 1/4 cups rice (chawal) soaked for 30 minutes and drained
3/4 cup toovar (arhar) dal
1/2 cup thinly sliced deep-fried onions
3/4 cup chopped and boiled mixed vegetables(french beans , carrots and green peas)
2 pinches saffron (kesar) strands dissolved in 2 tsp of milk
salt to taste
For The Curry
2 tbsp ghee
1 cup whisked fresh curds (dahi)
1 tsp sugar
salt to taste
To Be Ground Into A Smooth Onion Paste (using A Little Water)
1/2 cup roughly chopped onions
2 tbsp grated fresh coconut
4 whole dry kashmiri red chillies , broken into pieces
25 mm (1”) piece ginger (adrak)
4 garlic (lehsun) cloves
1 tbsp poppy seeds (khus-khus)
2 cardamoms
2 tsp coriander (dhania) seeds
1 tsp roasted cumin seeds (jeera)
Other Ingredients
2 tsp ghee for greasing
2 tbsp milk
1/2 cup deep-fried onions For the rice-dal mixture
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Boil the rice. Each grain of the cooked rice should be separate. Drain and keep aside.
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Combine the dal and 1½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 to 15 minutes or till the dal is cooked. Keep aside.
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Combine the rice, dal, mixed vegetables, fried onions, saffron-milk mixture and salt in a bowl and mix well.
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Divide the rice-dal mixture into 2 equal portions and keep aside.
For the curry
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Heat the ghee in a broad non-stick pan, add the prepared onion paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Remove from the flame, add the curds, sugar and salt and mix well. Keep aside.
How to proceed
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Grease a microwave safe baking bowl with ghee, put 1 portion of the rice-dal mixture and spread it evenly using the back of a spoon.
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Pour the prepared curry and spread it evenly.
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Finally put all the remaining rice-dal mixture and spread it evenly.
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Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
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Just before serving, turn upside down on a big serving plate.
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Serve immediately with fresh curds.
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Nutrient values (Abbrv) per serving
| Energy | 231 cal |
| Protein | 4 g |
| Carbohydrates | 37.3 g |
| Fiber | 3.3 g |
| Fat | 7.3 g |
| Cholesterol | 0 mg |
| Sodium | 10.1 mg |
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