South Indian Vegetable Pulav in Instant Pot
My mother is my favorite cook. No competition.
She prepares many amazing dishes but this Pulav holds a special place for me. I remember I used to pray that she makes this on days when school time was not so great. She used to add fried bread pieces and that was my favorite bits. The last time she visited, I asked her for the Pulav almost every other week. Even my husband has become a big fan!
I have prepared this rice many times, but today I wanted to attempt in my kitchen friend, the Instant Pot. It was so delicious and pretty quick!
This makes a perfect lunch box item and can be served with dhal or raita. I’m sure you all will like it once you try.
Let us get right to it!
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- 1 1/2 cup Basmati Rice (I have used basmati for this recipe ,you may use rice of your choice.)
- 1 3/4 cup hot water
- 1 1/2 cup mixed vegetable (corn, beans, carrot, peas)
- 1 tbsp Ghee
- 1/4 cup mint leaves
- salt to taste
- 1 tsp Ghee
- 1 onion chopped
- 4-6 green chili based on spice preference. chopped
- 1 inch ginger chopped
- 2 cloves garlic chopped
- 1/4 cup grated fresh coconut
Ingredients
Onion Masala Paste:
Whole spices
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- Wash and soak 1.5 cup basmati rice in 3 cups of water for 15 minutes. Drain the rice and keep aside. I have used basmati for this recipe, you may use rice of your choice.
- Plug in the Instant Pot (IP) and get all the other ingredients ready.
- Let’s prepare the onion masala paste. You have can either do this in in stove or in Instant Pot(IP). I am using IP today. If you use IP, I suggest you wash the inner pot well after this step (before proceeding with Pulav preparation) as there is chance of getting ‘BURN FOOD’ alert during pressure cooking setting even after deglazing the pot. Turn on Sauté mode in IP. Add 1tsp ghee. Once hot, add 1 onion, 4-6 Green chili (based on spice preference), 1 inch ginger and 2 cloves garlic (chop as you please).
- Once the onion have turned slightly brown, add 1/4 cup grated fresh coconut. Mix well and sauté for a minute. Turn off the Sauté mode.
- Wash the inner pot before proceeding to next step.
- Turn on Sauté mode. Put in 1 tsp ghee. Add whole spices : 1 bay leaf, 2 green cardamom, 2 cloves, 1 star anise, 1 inch cinnamon stick and 2 strand javitri. Sauté for 30 seconds
- Add 1 ½ cup of mixed vegetable of your choice. Sauté for 2 minutes
- Add the onion paste and required salt. You may use up to 1/4 cup of water to wash up the mixie vessel and use up all the masala. Remember to compensate by reducing the water you will be adding before pressure cooking. Sauté for a minute
- Add the drained rice and 1/4 cup mint leaves. Gently mix to incorporate so as to not break the rice. Slowly add 1 ¾ cup HOT water. Using hot water is key for making this pulav quickly. Check and adjust salt. Turn off Sauté mode. Mix and deglaze the bottom at same time.
- Close the IP lid and turn the knob to seal. Turn on the Pressure cooking/Manual setting. Let the biryani cook in HIGH pressure cook for 5 minutes.
- Let the pressure ‘Natural release’ for 5 minutes. After that manual release the remaining steam.
- Open the lid. Let the steam out and let the Pulav remain undisturbed for few minutes.
- Gently fluff the rice. Top the biryani with the fried onions
- Pulav is ready! Enjoy with side of onion raita! Do try this recipe!
- My favorite topping for this Pulav is fried bread pieces. My mother does this and these are the best bits!
- The cooking time depends on the kind of rice you use. This is prepared in south indian style, and the rice is soft. If you prefer rice al dente, then Pressure cook in LOW for 6 minutes.