Pressure cooker recipes are everyone’s favourite. This rage in the cooking world is rightly justified as it makes our lives so much easier, especially on those rushed days when we do not have time to cook elaborate meals.
This pressure cooker vegetable pulao is one such easy hack to a tasty and healthy meal. I have made this in the pressure cooker but you can also make it in a pot. It is my go-to meal on most days and one of the best ways to eat rice. Include it in your lunch or dinner meal with some raita and you will not regret it. Honest, real and simple – just the way I prefer.
It is extremely easy to make and comes together in no time. It is loved by everyone alike. Like all my pulaos, the garam masala takes centre stage for the dominant flavour.
The rice in this pulao can be any fragrant one. I prefer using broken rice for pulao, as it gives the entire meal a different flavor. Here, I have used good quality broken basmati rice, but you can go ahead with any rice. Just make sure the quality of the rice is not compromised upon.
Also, for the perfectly fluffy and well-cooked pulao, you should soak the rice in water for at least 30 minutes before you cook it. Make sure you wash the rice thoroughly under a strainer till you get clear water from the end of the sieve. These two tips help the rice cook perfectly.
Preparation time – 20 minutes
Cook time – 30 minutes
Serves – 3-4 people
Ingredients
- 250g rice
- 1 tbsp ghee
- 1 bay leaf
- 2 cardamom pods
- 2 small cinnamon sticks
- 2 cloves
- 2g mace
- 1 tsp cumin seeds
- 7 cashews
- 1 tsp sugar
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger garlic paste
- 100 g green peas
- 1 carrot, finely diced
- 1 small cauliflower, broken into florets
- 1 medium potato, finely diced
- 1 tsp turmeric powder
- Salt to taste
- 500 ml of water
- 1 tsp garam masala
- Coriander leaves for garnish
Directions
- Wash the rice thoroughly with cold water under a running tap till it releases clear water.
- Soak the rice in water for 30 minutes.
- Heat ghee in a pressure cooker. Add the bay leaf, cardamoms, cloves, cinnamon, and mace. Give it a light stir.
- Add the sugar and cashew nuts. Stir till the sugar melts and the cashews turn slightly brown on the sides.
- Add the onions and stir for a minute till they brown.
- Add the chopped chilies and ginger garlic paste and stir till their rawness evaporates.
- Chop all the vegetables and add them to the onions. Green peas, cauliflower florets, and potato. Mix well for another minute on medium flame.
- Season with salt and turmeric powder. Stir well.
- Pour in the water and give it one last stir.
- Sprinkle the garam masala on top and mix.
- Close the pressure cooker with a lid and allow it to let out two whistles.
- Once all the pressure releases, open the pressure cooker.
- Garnish with fresh coriander leaves.
- Serve the pulao hot with raita or curd.
I hope you do try this simple, mouth-watering, and super healthy vegetable pulao recipe. It is a perfect option for a homely meal filled with health and happiness.
If you have any questions or suggestions, feel free to reach out to me with a comment or connect with me on Instagram or Facebook.
Happy cooking!