Vegetable Pulao in Pressure Cooker
Vegetable pulao is a quick one pot meal flavored with whole spices and fresh mint. Serve it with a raita of your choice and a complete meal is ready in a very short time.
There are several ways to prepare veg pulao. In this recipe, I have not used any spice powders and all the flavor in the dish comes from the green masala and from the fragrance of whole spices. I like to use frozen vegetables since it makes cooking fast otherwise you can use almost any vegetable that you have in your kitchen. I have used 3 small green chillies since I was making for my son as well. If you like more heat, then do increase the amount of green chillies as it really makes the dish tastier. The mint, cilantro and green chillies combo always goes well.
I made the whole dish in 30 minutes including prep time. The only secret is in managing the tasks. Although it is a no big secret, I thought I will share it if it helps someone.
First thing, soak rice and peel onions. Also, if you are using frozen coconut, just thaw the required amount in microwave for 30 seconds. Put the pressure cooker on low heat with some oil and gather all your spices and throw them into the pot. By the time they sizzle, slice the onions and add them too. The key is medium low heat, around ‘2’ in the knob. Now, gather all the ingredients you need for the green masala paste. Also, do not forget to keep stirring the onions once every two minutes. By the time your onions are ready which could take about 10 minutes or more ,the green masala paste would also be ready. Now, take the frozen veggies from freezer and add it directly to the pot. At this point, you could increase the flame to medium heat and proceed with the next steps of masala, rice and water. Well, this is the way I cook most of the times.
rice, basmati or sona masoori, soaked, 2 cups
olive oil, 3 tablespoon
whole spices (cinnamon, 1 inch; bay leaf, 2; green cardamom, 3; cloves, 4-5; star anise flower, 1; black pepper corns, 10; whole red chillies, 3; cumin seeds, 1 teaspoon)
onions, sliced, 1 medium
mixed vegetables, fresh or frozen, 1 – 1.5 cups
(I used frozen veggies : broccoli, cauliflower, green peas, carrots, green beans, edamame and corn)
salt, 2 teaspoon (adjust to taste)
water, 3 cups + 3 tablespoons
Green Masala Paste:
Chop all the ingredients roughly and grind using 1-2 tablespoon of water
ginger, 1 inch
garlic, 2-3 big cloves
mint leaves, 1 cup unpacked
cilantro, 7-8 sprigs
green chillies, 3
tamarind, 1 teaspoon size ball
coconut, fresh or frozen or dry, 1 tablespoon
- Soak rice for 20-30 minutes.
- Heat oil in pressure cooker on medium heat and add all the ingredients mentioned in whole spices. Fry the spices for a minute until they sizzle a little and infuse the oil with aromatic flavor.
- Add the onions and fry on medium-low until the onions are slightly browned. This step could take around 8 minutes.
- Now add the vegetables with little salt. Saute for a minute.
- Add the ground green masala paste and mix well. Stir fry for a few minutes until all the moisture has evaporated.
- Add the strained rice and water. Check salt and pressure cook on medium high until the steam vents or you hear a hissing sound. Then turn the stove to medium flame and cook for 3 minutes or 3 whistles and remove the cooker from flame. Let the cooker cool on its own and open only when all the pressure has released. Mix gently and serve with onion raita and salad.