Pulao recipe | Veg pulao in pressure cooker recipe | Vegetable pulao

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Rinse the basmati rice until the water runs clear, then soak it for at least 20 minutes. Drain it well.
2. Peel the carrot and potato, trim the beans and chop them into bite-sized pieces. Slice the onion, slit the green chilies and finely chop the mint.
3. Heat 2 tablespoons ghee or oil in a pot or pressure cooker over medium heat.
4. When the oil is slightly hot, add the whole spices and let them sizzle.
5. Add the onion and green chilies and sauté until golden.
6. Add the ginger garlic paste and sauté for 30 to 60 seconds, until the raw smell is gone.
7. Add all the vegetables and the mint and sauté for 2 to 3 minutes.
8. Add 2 1/2 cups water and the salt, and taste the water: it should be slightly salty.
9. Bring the water to a rolling boil, then add the drained rice and stir.
10. In a pot: cover and cook on low heat until the water is absorbed and the rice is cooked. Turn off the heat, cover and rest for 10 to 15 minutes, then fluff with a fork.
11. In a pressure cooker: cover with the lid and cook on medium-high heat for 1 whistle. Switch off the heat, let the pressure release naturally, remove the lid and fluff the rice with a fork.
12. Serve hot or warm with raita or gravy.

Summarized from Swasthi's Recipes's video. Watch it for the details.

More recipes with

GarlicOnionRiceCarrotPotatoPeaGreen bean