Vegetable Pulao in Pressure Cooker

🌿 1. Vegetable Pulao in Pressure Cooker

📝 Ingredients (Serves 2–3):
  1. Basmati rice – 1 cup (washed & soaked for 20 mins)
  2. Mixed vegetables – 1.5 cups (carrot, beans, peas, potato – chopped)
  3. Onion – 1 medium, sliced thin
  4. Green chili – 1, slit
  5. Ginger-garlic paste – 1 tsp
  6. Ghee or oil – 2 tbsp
  7. Whole spices:
  8. Bay leaf – 1
  9. Cloves – 2
  10. Cardamom – 2
  11. Cinnamon – 1-inch stick
  12. Cumin seeds – 1/2 tsp (optional)
Salt – to taste
Water – 2 cups
Coriander – for garnish
🔪 Preparation:
  1. Soak the rice: Wash the basmati rice well and soak for 20 minutes. Drain just before adding.
  2. Chop vegetables: Dice carrot, potato, beans, and keep peas ready (fresh or frozen).
🍳 Cooking Steps:
  1. Heat ghee/oil in a pressure cooker.
  2. Add whole spices and let them crackle for a few seconds.
  3. Add sliced onion and green chili. Sauté until onions turn light brown.
  4. Add ginger-garlic paste. Cook until raw smell disappears (about 1 minute).
  5. Add the chopped vegetables. Stir-fry for 2–3 minutes.
  6. Add soaked rice and mix gently so rice doesn’t break.
  7. Add 2 cups of water and salt.
  8. Close the lid and pressure cook on medium heat for 1 whistle.
  9. Turn off the heat and allow the pressure to release naturally.
  10. Open the lid, fluff gently, and garnish with chopped coriander.
✅ Tips:
  • You can add a few mint leaves or a pinch of garam masala for extra flavor.
  • For extra richness, fry a few cashews in ghee and add on top while serving.