Pressure Cooker Masala Veg Pulao Recipe

Pressure Cooker Masala Veg Pulao is a filling and flavorful one-pot Indian rice dish that is made by cooking colorful vegetables, basmati rice, and fragrant spices in a pressure cooker. the best part is that you can easily prepare it in under 30 minutes without the need for pre-soaking the rice. It is a one-pot meal that is easy to prepare and is often served as a main course in Indian cuisine.

What is Pulao? Pulao is a rice dish that is typically made by cooking rice with spices and vegetables, and sometimes poultry, meat, or seafood. “Veg pulao” is a short name for “vegetable pulao.”

Over time, vegetable pulao became a staple food in Indian households, and different regions developed their own unique variations of the dish. For example, in the northern part of India, pulao is typically made with basmati rice (long-grain rice) and a blend of aromatic spices, while in the southern part of India, it is made with short-grain rice and a mix of vegetables.

pressure cooker masala veg pulao

About Pressure Cooker Masala Veg Pulao Recipe

Pressure cooker masala veg pulao recipe is an easy one-pot rice dish made with a variety of vegetables and flavored with various aromatic spices and herbs.

Traditionally, rice for pulao is soaked to ensure even cooking and prevent the grains from breaking. However, when using a pressure cooker, there is no need for soaking the rice beforehand. The pressure generated in the cooker helps in cooking the rice evenly and thoroughly without the need for pre-soaking.

This instant veg pulao without soaking basmati rice can be done in 30 minutes and if you are a working professional or a beginner cook, this recipe is simple and apt for you. This time-saving technique does not compromise the texture of rice grains or the taste of the pulao.

Veg pulao in a pressure cooker is a quick and easy dish to prepare, as the pressure cooker allows for faster cooking than traditional stovetop cooking. This makes it a great option for busy days or when you need to prepare a meal quickly.

This veg pulao cooked in the pressure cooker is spicy and masaledar. The extra kick of powdered spices makes the rice and vegetables taste more flavorful. In this recipe, I have used Everest brand Pav Bhaji Masala powder.

The pressure cooker allows the flavors to meld together and infuse into the rice and vegetables. It also ensures consistent results every time, as the cooking time and temperature are controlled by the pressure cooker.

Pulao has a delicious and unique flavor that comes from the blend of spices, and vegetables used in the dish. The spices add a depth of flavor that is irresistible, while the vegetables provide additional taste and texture.

Veg pulao in a pressure cooker is one of the many options for preparing lunch boxes on a busy morning or when guests come over on short notice.

Reasons to make

Easy to make a one-pot meal.

Quick and simple lunch or dinner option.

Wholesome.

Comforting dish.

Enjoyed by people of all age groups.

Makes a perfect lunch box meal, picnics, potlucks, or for traveling with raita or plain yogurt.

Great option for family dinners and gatherings.

Rice to water ratio in Pressure Cooker?

The rice-to-water ratio for making pulao in a conventional covered pot is usually 1:2 as water evaporates during the entire cooking time. But in a pressure cooker, because of the high pressure, less evaporation, and steam (more water trapped) created inside the rice-to-water ratio is less.

The typical ratio for basmati rice in a pressure cooker is 1:1.5. This means that for every cup of basmati rice, you should add 1.5 cups of water. But as we are also adding vegetables, we need to add 0.25 cup water more. So for veg pulao in a pressure cooker without soaking the rice, the rice-to-water ratio is 1:1.75. This ratio is very important to help keep the rice grains separate.

However, if you prefer a softer texture for your rice, you can add 2 cups of water for 1 cup of rice.

masala veg pulao in pressure cooker

Pro Tips

While a pressure cooker reduces the cooking times, sometimes the rice can turn out sticky and clumpy, which can be a bit frustrating. Making non-sticky pulao in a pressure cooker is a skill that takes a little practice and patience. However, with the right technique and a few simple tips, you can easily make non-sticky pulao in a pressure cooker. Here are some tips that can help you:

1. Choosing the right basmati rice: The best basmati rice for pulao is one that is long-grain, aged (for at least a year or more), and of good quality. Some popular brands of basmati rice that are known for their quality and consistency include Daawat, Kohinoor, IndiaGate, Tilda, and Lal Qilla.

2. Rinse the rice: It is important to rinse the rice thoroughly before cooking to remove excess starch, which can make the pulao sticky. Rinse the rice in water until the water runs clear.

3. Use a mix of oil and ghee: The rich and nutty flavor of ghee adds a unique aroma that can make the pulao more appetizing and appealing. The ghee and spices are fried together until fragrant, which helps to infuse the flavors and aromas into the rice.

4. Do not skip whole spices: Whole spices are added at the beginning of the cooking process. They release their flavors slowly, allowing them to infuse the dish with their unique flavors and aromas over time. However, you can omit certain whole spices if you don’t have them on hand.

4. Roast the rice: Roasting the rice gives it a nutty, toasty flavor and ensures that the rice cooks perfectly and is not sticky or clumpy. You can also add a teaspoon of ghee to enhance the aroma of the rice.

5. Use the right amount of water: Adding too much water can make the pulao mushy and sticky while adding too little water can make the rice undercooked and hard. Use the right amount of water as per the recipe or rice type.

6. Avoid stirring the rice: Stirring the rice too much can break the grains and make the pulao sticky. Only stir the rice gently once or twice, after adding the water and before covering the pressure cooker lid.

7. Let the pressure release naturally: When the cooking is done, let the pressure release naturally for a few minutes before opening the lid. This helps the rice to absorb any remaining water and keeps the rice fluffy and non-sticky.

8. Fluff the rice: After opening the pressure cooker lid, use a fork to fluff the rice gently. This helps to separate the grains and prevent the pulao from becoming sticky.

9. Transfer the pulao to a wider plate or utensil: If the pulao sits in the pressure cooker for a long time, the rice grains will start to clump together as it cools down because of retrogradation.

Ingredients

Rice: I have used basmati rice which is long-grain rice with a distinctive aroma and taste.

Cooking fat: oil and ghee (clarified butter). The combo gives a lot of flavor to the pulao.

Vegetables: onion, tomato, potatoes, carrots, beans, green peas, and cauliflower.

Whole spices: Bay leaf, caraway seeds, cloves, cinnamon stick, green cardamom, star anise, and stone flower.

Dry spices: turmeric powder, red chili powder, pav bhaji masala, and garam masala.

Seasoning & Herbs: salt, mint leaves, and coriander leaves.

How to make Masala Veg Pulao in Pressure Cooker

1. Measure 1 cup of basmati rice in a bowl.

pressure cooker veg pulao step 1

2. Fill the bowl with enough water to cover the rice completely. Gently swirl the rice around using your fingers or a spoon. This helps to remove any dirt, dust, or excess starch from the rice grains.

Drain the water from the bowl while holding the rice back with your hand or using a fine-mesh strainer. Be careful not to let the rice grains fall out.

pressure cooker veg pulao step 2

3. Repeat the rinsing process 2-3 times, or until the water runs clear.

Once the rice is rinsed, fill the bowl with fresh water again, enough to cover the rice completely. Keep it aside.

pressure cooker veg pulao step 3

4. Heat 2 tbsp oil and 1 tbsp clarified butter in a pressure cooker over medium flame. Once the oil is hot, add the whole spices

1/2 tsp caraway seeds
2 medium-sized bay leaves
2-3 cloves
1 inch cinnamon stick
1 small star anise
1 small stone flower
2 green cardamom pods

Saute until they release their aroma.

pressure cooker veg pulao step 4

5. Add 1 onion thinly sliced and cook until they turn light golden brown.

pressure cooker veg pulao step 5

6. Now, add 1/2 tbsp ginger-garlic paste. Sauté for a minute until the raw smell disappears.

pressure cooker veg pulao step 6

7. Add 1 small tomato thinly sliced and cook until they become soft and mushy.

pressure cooker veg pulao step 7

8. Mix in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and salt. Stir well to combine the spices with the onion-tomato mixture.

pressure cooker veg pulao step 8

pressure cooker veg pulao step 9

9. Add the mixed vegetables – potatoes, green beans, and carrots. Saute them for 1-2 minutes until they are slightly tender.

pressure cooker veg pulao step 10

10. Next, add green peas.

I have used frozen green peas so added them after sauteeing the hard vegetables. If you are using fresh green peas add them in the previous step.

pressure cooker veg pulao step 11

11. Add 1/2 tsp garam masala powder and 1 tsp pav bhaji masala.

You can experiment with different spice powders like meat masala, chole masala, sabji masala, or shahi biryani masala.

pressure cooker veg pulao step 12

12. Add the rinsed basmati rice to the pressure cooker and gently mix it with the vegetable-spice mixture.

Be careful while mixing the rice as the grains can break.

pressure cooker veg pulao step 13

pressure cooker veg pulao step 14

13. Pour 1.75 cups of water into the cooker, ensuring it covers the rice and vegetables adequately. Give it a good mix. Taste the water and add seasoning and spice, if needed.

If you like rice a bit moist, add 2 cups of water.

pressure cooker veg pulao step 15

14. Add 2 tbsp coriander leaves, 1 tbsp mint leaves, and 1-2 green chilies.

pressure cooker veg pulao step 16

pressure cooker veg pulao step 17

15. Close the pressure cooker with its lid and cook on high heat for three whistles.

Once the whistles are complete, turn off the heat and allow the pressure to release naturally.

pressure cooker veg pulao step 19

16. Carefully open the pressure cooker and fluff the rice gently with a fork or a spatula. Use a light hand to separate the grains without breaking them.

Allow the fluffed rice to sit in the pressure cooker for a few minutes with the lid open. This helps to dry out any excess moisture and enhances the texture of the rice.

pressure cooker veg pulao step 20

Pressure Cooker Masala Veg Pulao is ready.

Serve hot or warm with raita or your choice of side dish.

pressure cooker veg pulao step 21

Serving Suggestions

Pressure cooker masala veg pulao can be served in a variety of ways depending on your preference. Here are some ways to serve veg pulao:

1. As a main dish: Veg pulao can be served as a main dish accompanied by raita (yogurt-based side dish), papad, or a salad.

2. With a side dish: it can be served with a side dish such as vegetable curry, dal, or any other gravy-based dish.

3. With yogurt or raita: the pulao tastes great when served with yogurt or raita. The cool and refreshing taste of the yogurt or raita helps to balance the spices in the dish.

Storage Suggestions

The veg pulao tastes best when it is freshly prepared. If there are any leftovers, you can store them in the refrigerator for up to 3-4 days. Let the pulao cool down completely, transfer it to an airtight container, and store the container in the refrigerator.

Before serving, reheat it in a microwave, stovetop, or in a pressure cooker.

easy pressure cooker veg pulao recipe

Variations

Veg pulao in a pressure cooker is a versatile option as you can use a variety of vegetables and spices to create different flavor combinations. This makes it a great way to experiment with new flavors and ingredients, while still enjoying a nutritious and delicious meal.

Add in more vegetables: other options are cauliflower, beetroot, and corn.

You can skip the masalas (dry spices) and make plain vegetable pulao in the pressure cooker.

Protein-packed version of the pulao: include paneer or soya chunks (soak them in hot water for 10-15 mins and squeeze them).

Garnish the pulao with fried onions or roasted cashews for added texture and taste.

More Related Recipes

Masala Veg Pulao

Veg Pulao Restaurant style

Tomato Pulao

Coriander Veg Pulao

Mumbai Tawa Pulao

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Recipe Card

quick pressure cooker masala veg pulao

Pressure Cooker Veg Pulao Recipe

Author: d6e3f09ae55fe2878b2b1a4c03ff9647?s=30&d=mm&r=gSantosh Allada
Pressure cooker vegetable pulao is a popular Indian rice dish made with basmati rice, mixed vegetables, and a blend of aromatic spices. It is a flavorful and aromatic dish that is perfect for a quick and easy meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 1 cup Basmati Rice (long grain and aged)
  • 2 tbsp Oil
  • 1 tbsp Clarified butter (ghee)
  • 1/2 tsp Caraway seeds (or cumin)
  • 2 numbers Bay leaf
  • 2-3 number Cloves
  • 1 inch Cinnamon stick
  • 1 small Star anise
  • 1 small Stone flower
  • 2 numbers Green cardamom
  • 1-2 numbers Green chili
  • 1 small Onion (thinly sliced)
  • 1/2 tbsp Ginger garlic paste (homemade or store-bought)
  • 1 small Tomato (thinly sliced)
  • 1-1.5 cups Vegetables (potato, beans, peas, carrots)
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Red chili powder
  • 1/2 tsp Garam masala
  • 1 tsp Pav Bhaji Masala
  • 1.75 cups Water
  • 2 tbsp Coriander leaves
  • 1 tbsp Mint leaves
  • Salt to taste

Instructions
 

  • Measure 1 cup of basmati rice in a bowl.
  • Fill the bowl with enough water to cover the rice completely. Gently swirl the rice around using your fingers or a spoon. This helps to remove any dirt, dust, or excess starch from the rice grains.
  • Drain the water from the bowl while holding the rice back with your hand or using a fine-mesh strainer. Be careful not to let the rice grains fall out.
  • Repeat the rinsing process 2-3 times, or until the water runs clear.
  • Once the rice is rinsed, fill the bowl with fresh water again, enough to cover the rice completely. Keep it aside.
  • Heat oil and clarified butter in a pressure cooker over medium flame. Once the oil is hot, add the whole spices caraway seeds, bay leaves, cloves, cinnamon stick, star anise, stone flower, and green cardamom pods. Saute until they release their aroma.
  • Add the thinly sliced onions and cook until they turn light golden brown.
  • Now, add the ginger-garlic paste. Sauté for a minute until the raw smell disappears.
  • Add the thinly sliced tomatoes and cook until they become soft and mushy.
  • Mix in the turmeric powder, red chili powder, and salt. Stir well to combine the spices with the onion-tomato mixture.
  • Add the mixed vegetables – potatoes, green beans, and carrots. Saute them for 1-2 minutes until they are slightly tender. Next, add frozen green peas.
  • Add garam masala powder and pav bhaji masala.
  • Next, add the rinsed basmati rice to the pressure cooker and gently mix it with the vegetable-spice mixture.
  • Pour 1.75 cups of water into the cooker, ensuring it covers the rice and vegetables adequately. Give it a good mix. Taste the water and add seasoning and spice, if needed.
  • Add coriander, mint leaves, and green chili. Mix again.
  • Close the pressure cooker with its lid and cook on high heat for three whistles.
  • Once the whistles are complete, turn off the heat and allow the pressure to release naturally.
  • Carefully open the pressure cooker and fluff the rice gently with a fork or a spatula. Use a light hand to separate the grains without breaking them.
  • Allow the fluffed rice to sit in the pressure cooker for a few minutes with the lid open. This helps to dry out any excess moisture and enhances the texture of the rice.
  • Pressure Cooker Masala Veg Pulao is ready. Serve hot or warm with raita or your choice of side dish.

Notes

Use a good-quality pressure cooker with a tight-fitting lid.
Use long-grain basmati rice for best results.
Rinse the rice thoroughly before cooking to remove excess starch and ensure that the grains cook evenly.
Saute the vegetables well before adding the rice.
Adjust the spices to your taste.
For every cup of rice, add 1.75 cups of water. This ratio ensures that the rice cooks perfectly without becoming mushy or sticking together.
Rest for a few minutes before opening the pressure cooker. This helps the flavors to develop and the rice to become fluffier.


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