Veg pulao is a delicious one pot dish made with rice, aromatic spices and vegetables. Sharing Karnataka style vegetable pulao recipe which uses freshly ground masala paste.
Instant pot makes it easy to enjoy this fancy, whole some meal on a busy week day.
This instant pot veg pulao pairs well with cucumber raita or enjoy it with a curry. Its vegan too!
This vegetable pulao is
- a easy flavorful one pot dish
- loaded with veggies and fresh herbs
- can be made in instant pot or pressure cooker
- a perfect dish to serve for parties or enjoy on a busy weekday
What is pulao?
Pulao is an Indian style pilaf made with basmati rice, vegetables, fresh herbs like mint and coriander and ground spices. Fragrant, fluffy and flavorful rice dish which is a favorite among many Indians.
What makes this Karnataka style pulao?
Karnataka is a Southern state of India and coconut is a favorite ingredient used in many dishes in there. Freshly coconut is ground to a smooth paste with whole spices, green chili, mint and coriander. This ground paste is sauteed with the oil and cooked with veggies and rice . This freshly ground masala paste truly elevates the taste of the pulao to the next level.
This is my go to pulav recipe which i learned from my husband’s family.
How to make Instant Pot Veg Pulao (step by step pics)
Wash the rice few times until water runs clear. Soak the rice in a cup of water for 15 mins. After 15 minutes drain the water.
While the rice is soaking, prep all the veggies, onion and tomato.
To make the fresh masala paste– to a small blender add a handful of mint, two handfuls of coriander leaves, fresh or thawed grated coconut, cloves, cardamom, cinnamon, green chili, ginger and garlic and ¼ cup of water. Make a smooth paste and set a side.
1 – Now turn ON the instant pot on saute mode. Heat the oil and add cumin seeds, bay leaves and star anise (optional). Saute for 30 seconds and add the sliced onion. Cook till onion turns soft, about 3-4 minutes.
2- Add the tomato ( if using) and cook for 1-2 minutes till mushy.
3 – Now add the ground masala paste and coriander powder and cook for 3-4 minutes till the raw smell goes away.
4- Add all the veggies and cook for a minute.
5 & 6 – Turn off the saute mode and add the rice , salt and water. Give a mix and deglaze the pot making sure nothing is stuck to the bottom.
7 – Close the lid and adjust the vent to the sealing position and pressure cook for 4 minutes.
8 – After the instant pot beeps, release the pressure after 10 minutes. Remove the pot and let rest for five minutes. Gently fluff the rice and serve the pulao topped with some fried cashew and a squeeze of lemon juice.
Serving Suggestions:
Pulao can be served with cucumber raita, plain yogurt, boondi raita, papad or any curry of your choice.
What kind of rice to use for pulao?
Long grain Basmati rice works best while making pulao. But if you do not have basmati rice, you can still use which ever rice you have access too. You may have to adjust the amount of water depending on the kind of rice you use.
Can I use garam masala to replace whole spices?
Yes, you can replace garam masala for the whole spices.
I don’t have fresh coconut?
Fresh or thawed frozen coconut is highly recommended in this recipe. If neither is available dry coconut can be used.
Can I skip mint and coriander?
I wouldn’t skip on either herbs. Both these herbs give so much flavor to the pulao.
Tips to make the best tasting pulao-
- Use basmati rice which was saoked for atleast 15 minutes, this ensures the rice is cooked well and becomes fluffy.
- Saute the onion and the masala paste in the oil till the raw smell goes away. Makes a huge difference on how the pulao tastes.
- Use fresh coconut and fresh mint and corinader leaves.
- Add fried cashew before serving.
Few of our favorite rice recipes –
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Instant Pot Veg Pulao (Karnataka Style)
Equipment
- Instant pot 6 qt
Ingredients
- 1 cup basmati rice
- 2 to 3 cups mixed vegetables ( green beans, carrot, potato, green peas, cauliflower)
- 1 medium onion, sliced
- 1 small tomato, chopped
- 2 tbsps oil
- 2 bay leaves
- 1 star anise optional
- 1 tsp cumin seeds
- 1 tsp coriander powder
- salt to taste
- 1.5 cups water
for the masala paste
- ½ cup freshly grated coconut
- 2 to 3 green chili spicy kind
- 2 cloves of garlic
- 1 inch ginger
- 3 cloves
- 1 inch of cinnamon stick
- 2 cardamom pods
- ¼ cup water
- handful of mint
- two handfuls of coriander leaves
Instructions
To make the masala paste
- Add all the ingredients labeled under masala paste and grind to a smooth paste.
Soak the rice-
- Wash the rice few times until water runs clear. Soak the rice in a cup of water for 15 mins. After 15 minutes drain the water.
Prepping the veggies-
- Cut the beans and carrot to one inch. Dice the potato and remove the frozen green peas. If using cauliflower cut to big florets, if not the cauliflower will become mushy.
Making the pulav in the Instant Pot –
- Now turn ON the instant pot on saute mode. Heat the oil and add cumin seeds, bay leaves and star anise (optional). Saute for 30 seconds and add the sliced onion. Cook till onion turns soft, about 3-4 minutes.
- Add the tomato ( if using) and cook for 1-2 minutes till mushy. Now add the ground masala paste and coriander powder and cook for 3-4 minutes till the raw smell goes away
- Add all the veggies and cook for a minute.Turn off the saute mode and add the rice , salt and water. Give a mix and deglaze the pot making sure nothing is stuck to the bottom.
- Close the lid and adjust the vent to the sealing position and pressure cook for 4 minute
- After the instant pot beeps, release the pressure after 10 minutes. Remove the pot and let rest for five minutes. Gently fluff the rice and serve the pulao topped with some fried cashew and a squeeze of lemon juice.
Making Pulav in Pressure Cooker-
- Follow same instructions as instant pot, but pressure cook in medium flame for one whistle.
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