Instant Pot Pulao
Veggie loaded Rice Pilaf made with Basmati Rice,Vegetables and spices in the instant pot.
- 1 tbsp Ghee or Clarified Butter or Oil
- 1 Onion sliced thin
- 1 tbsp Ginger Garlic Paste grate 1 inch ginger and 3-4 garlic cloves
- 2 Cup Mixed Vegetables* Beans,Carrots,Cauliflower & Potatoes
- 1 Cup Basmati Rice** washed
- 1.25 Cup Water
- 1 tsp Garam Masala***
- Salt to Taste
- 1/2 Cup Mint Leaves Optional but add loads of flavour
Heat the instant pot in SAUTE mode.
Add ghee when hot.Add the whole spices- Cloves, Bay leaf and Cardamom.
To this, add onion and Saute till it's brown/Golden.This will take 8-10 minutes.Cancel Saute.
Add ginger and garlic paste,Salt,Garam Masala, Mint leaves, Rice and Water.Give it a mix.Make sure the rice is under the water.
Place the vegetables on the top.Do not Stir.
Close the lid.Select PRESSURE COOK at LOW for 6 minutes with the Pressure valve at SEALED position
Let the pressure release naturally for 10 minutes.
You can use frozen vegetables or fresh.If using Fresh- Carrots,Peas,Beans and potatoes are good options.
I use white long grain basmati rice for this recipe.You can use short grain rice like sona masoori too but change the amount of water to 2 cups here.
Brown Rice can also be used but the pressure cooking time will change to 20 minutes.The vegetables might get a bit mushy here.You can cut them larger so they hold together better.
Indian Spice mix available quite easily.Though, if you do not have this, substitute it with a mix of ground cumin, cinnamon and black pepper.
If you do not have the listed ingredients,use what you have available with you.
Bay leaf, cloves, cardamom, cinnamon stick, star anise & whole Black pepper are all good.
Serving: 1.5cups | Calories: 195kcal | Carbohydrates: 42.6g | Protein: 4.1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 8mg | Fiber: 1.7g | Sugar: 2.2g | Calcium: 24mg | Iron: 1mg