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Vegetable Pulao

Weekday one-pot meal
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indian
Keyword: Pulao, Vegetable Pulao
Servings: 2
Author: Eateries Delightful


  • 1 1/2 cup rice (sona masoori or basmati)
  • 1 cup chopped veggies carrots, beans, potatoes, peas, cauliflower - veggies of your choice
  • a handful of coriander leaves chopped
  • 1-2 to matoes diced
  • 5-6 cloves
  • 2 green chilies
  • 1- inch ginger
  • 1 tsp garlic powder or 2-3 garlic bulbs
  • 1/4 cup onion/ spring onion
  • 8-10 whole black pepper
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tbsp lime juice
  • Salt
  • 1 cup of water
  • 1 tbsp clarified butter ghee or vegan butter


  • Prepare the puree: add cilantro, tomatoes ginger, chilies, pepper, cloves in a blender and make a thick paste. This can be prepared in advance and stored in the refrigerator for up to 7 days. Add lime juice if it is being stored in the fridge
  • Turn on instapot in saute mode, add oil or ghee, cinnamon, garlic, cumin, cloves. Let it turn aromatic. You can add onions here, and cook until translucent. I have skipped onions
  • Now add 1 cup puree, (or 4 tbsp of thick paste), and mix well.
  • Mix in veggies and rice, add salt and water(puree + water not more than 1+3/4 cups). Turn off saute mode, turn on pressure cook mode, and cook for 6 mins or you can opt to cook in rice mode
  • Add butter, lime juice and gently mix and serve with Raita (cucumber yogurt side)


If you are using the pressure cooker, rice to water ratio is 1:2. If you add too much water, Pulao will turn out sticky. I use organic long-grain rice, and it needs a little more than 2 cups of water to cook the rice just right.