Are you craving a mouthwatering, hassle-free meal that will transport your taste buds straight to the vibrant streets of India? Look no further than this incredible Instant Pot Vegetable Pulao! In just 25 minutes, you can create a restaurant-quality dish that's bursting with flavor, packed with nutritious vegetables, and guaranteed to impress your family and friends. Whether you're a busy professional, a cooking novice, or a seasoned home chef, this foolproof recipe will become your new go-to comfort food that combines ease, speed, and authentic Indian taste.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 1 cup mixed vegetables (carrots, beans, peas)
- 2 cups water
- 1 onion, sliced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 green chilies, slit
- Salt to taste
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
- Prepare all vegetables by washing and chopping them into uniform small pieces. Slice the onions thinly.
- Turn on the Instant Pot and select the Sauté mode. Add oil and let it heat for 30 seconds.
- Add cumin seeds and let them sizzle for about 15-20 seconds until they become fragrant and slightly golden.
- Add sliced onions and green chilies. Sauté for 2-3 minutes until onions turn translucent and light golden.
- Add mixed vegetables and sauté for another 1-2 minutes, stirring continuously.
- Add the rinsed rice and gently mix with the vegetables and spices.
- Pour in 2 cups of water and add salt to taste. Stir gently to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing position, and select the Rice mode or Manual mode for 5 minutes at high pressure.
- Once cooking completes, allow natural pressure release for 5 minutes, then do a quick release.
- Open the lid, fluff the rice with a fork, and let it rest for 2-3 minutes before serving.
- Garnish with fresh coriander leaves if desired and serve hot with raita or yogurt.
Tips
- Rice Matters: Always use high-quality basmati rice and rinse it thoroughly to remove excess starch for fluffy, separate grains.
- Vegetable Prep: Cut vegetables into uniform small pieces to ensure even cooking and consistent texture.
- Sauté Technique: Don't rush the cumin seeds and onion sautéing process - this builds a deep, rich flavor base for your pulao.
- Water Ratio: Maintain the 1:2 rice to water ratio for perfectly cooked, non-sticky rice.
- Pressure Release: Allow a 5-minute natural pressure release to help the rice finish cooking and absorb remaining moisture.
- Garnish Options: Enhance your pulao with fresh coriander, a dollop of yogurt, or a side of cucumber raita for extra freshness.
- Customize: Feel free to experiment with different vegetables or add protein like paneer or tofu for variation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 5g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
