• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fun FOOD Frolic logo
  • Recipe Index
  • Cookbook
  • About Hina
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Cookbook
  • About Hina
  • Subscribe
×
Home » Everyday Indian Recipes » Pressure Cooker Veg Pulao Recipe

Published: Apr 2, 2025 | Modified: Apr 2, 2025 by Hina Gujral

Pressure Cooker Veg Pulao Recipe

Share with your friends!
170
SHARES
Facebook170PinterestWhatsApp
Jump to Recipe Jump to Video Print Recipe

Veg pulao is a perfect one-pot family meal that gets ready in under 30 minutes in a pressure cooker. Be sure to watch the video!

Estimated reading time: 4 minutes

aerial shot of vegetable pulao in a black ceramic bowl
Jump to:
  • What is Veg Pulao?
  • Ingredient You’ll Need
  • Watch Veg Pulao Video
  • Serving Suggestion
  • My Tried and True Tips
  • FAQs Related To Veg Pulao
  • Pressure Cooker Veg Pulao Recipe

What is Veg Pulao?

The word ‘pulao’ has its roots in Pilaf – a flavoursome one-pot rice dish popular from Spain to the Middle East to across the Mediterranean Sea.

In the Indian subcontinent, pulao is one of the most popular rice dishes. Various pulao recipes (veg and non-veg) are followed across the country, like chicken pulao, mushroom pulao, chana pulao, yakhni pulao, and many more.

The veg pulao is the short name for vegetable pulao. A truly Indian-style vegetarian pilaf of basmati rice, colourful vegetables, onion, tomato, and spices.

Difference between Biryani and Pulao

Biryani is prepared by following a sophisticated draining and layering method, whereas pulao is an easy-to-make-one-pot dish for everyday meals cooked by an absorption method. Cooking pulao is a much simpler process than biryani. However, both are made with rice, spices, and various meat/vegetables.

Why is VEG PULAO so popular

  • easy to customize
  • one pot family meal
  • wholesome and fulfilling
  • vegetarian and gluten-free
  • perfect for lunchboxes, picnics, potlucks, or for travelling
ingredients for vegetable pulao

Ingredient You’ll Need

  • Long Grain White Rice like basmati with less starch.
  • Vegetables: You can add a variety of vegetables to a pulao. I like green peas, carrots, beans, potatoes, and cauliflower in my pulao. If you use frozen green peas or mixed vegetables, thaw them before adding them to the pulao.
  • Whole Spices: Bay Leaf, Black Cardamom, Green Cardamom, Star Anise, Cloves, Cinnamon, Cumin Seeds
  • Special Add-Ons: Fresh Mint Leaves, Green Chilli, and Garam Masala
  • Cooking Fat: Ghee (clarified butter) gives a lot of flavour to the pulao. You can use coconut oil or any other light vegetable oil for a vegan veg pulao.
  • Other Ingredients: Salt, Red Chilli Powder, Ginger Garlic Paste

Watch Veg Pulao Video

Serving Suggestion

The veg pulao tastes best with a chilled, refreshing green boondi raita, kachumber salad, papadum, sliced onion, and a dollop of ghee on top. If you are not too keen on serving raita with pulao, it also tastes good with plain curd or masala curd.

You can store the leftover pulao in an airtight container in the refrigerator for 4 – 5 days. It reheats well in a microwave.

vegetable pulao thali

My Tried and True Tips

  • Rice To Water Ratio: 1 ¼ cup of water to 1 cup of basmati rice. This ratio of rice to water always gives me fluffy, non-sticky veg pulao in a pressure cooker.
  • Soak & Roast: Soaking rice for 20 – 30 minutes helps each grain fluff up while cooking. Roasting the soaked rice while cooking the veg pulao gives a lot of flavour to the dish.
  • DO NOT COOK for too long. In an instant pot, the vegetable pulao takes only 5 minutes. On a stovetop pressure cooker, two whistles over medium heat are enough. The more you cook rice in a pressure cooker more sticky it will become.
aerial shot of vegetable pulao in a black ceramic bowl with spoon

FAQs Related To Veg Pulao

Can I use any other type of rice?

Yes, you can make vegetable pulao with any white/red/brown rice for making pulao. But for an authentic taste and texture, I highly recommend using long-grain basmati rice.

Why is my pulao sticky and not fluffy?

If you add more water than required to the pulao, it turns sticky and not fluffy. Also, pressure cooking for too long often results in mushy rice.

Can I skip adding nuts to my pulao?

Yes, you can. I like the crunch of cashews in my pulao.

More Indian Pulao Recipes

  • Matar Pulao
  • Chana Pulao
  • Zarda Pulao
  • Pudina Pulao
  • Chicken Pulao
  • Mushroom Pulao
  • Paneer Tikka Pulao

follow us on Youtube and Instagram for video recipes.

aerial shot of vegetable pulao in a black ceramic bowl

Pressure Cooker Veg Pulao Recipe

This is an Indian veg pulao recipe that gets ready in under 30 minutes in a pressure cooker. Learn how to make vegetable pulao in a few simple steps.
5 from 2 votes
Save Saved! Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 20 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 25 minutes minutes
Servings: 2
Calories: 759kcal
Author: Hina Gujral
  • Instant Pot
Prevent your screen from going dark

Ingredients

  • 1 Cup basmati rice or long grain rice
  • ¼ Cup ghee
  • 1 bay leaf (tej patta)
  • 1 black cardamom (badi elaichi)
  • 1 cinnamon stick (dal chini)
  • 1 star anise (phool chakri)
  • 4 green cardamom (elaichi)
  • 4 cloves (laung)
  • 1 teaspoon cumin seeds (jeera)
  • ¼ Cup cashews (kaju)
  • 1 Cup thinly sliced onion
  • 1 teaspoon ginger garlic paste (see recipe)
  • ⅓ Cup tomato, chopped
  • 1 ¼ teaspoon salt or to taste
  • 1 teaspoon red chili powder
  • ¼ Cup potato, diced
  • ¼ Cup green peas (fresh or frozen) (see recipe)
  • ¼ Cup carrot, diced
  • ¼ Cup green beans, diced
  • 1 ¼ Cup water
  • ¼ Cup fresh mint leaves
  • 2 green chili, sliced
  • 1 teaspoon Garam Masala (see recipe)

Instructions

  • Rinse basmati rice in water. Soak in 2 cups of water for 30 minutes.
  • Collect the soaked rice water in a bowl. Transfer the soaked rice to a colander.
  • Set the SAUTE mode of the instant pot for 20 minutes. Add ghee to the inner pot.
  • Once the timer is set and the ghee is hot, add whole spices including cumin seeds. Saute for 10 – 20 seconds to release their aroma.
  • Add cashews, and saute them as well for 20 seconds.
  • Add sliced onion. Fry the onion till they become caramelized and golden. This takes 5 minutes. Keep stirring at regular intervals otherwise, they will burn.
  • Add ginger garlic paste, tomato, salt, and red chili powder. Saute them for 3 – 4 minutes or till tomatoes break down. If the masala is sticking to the inner pot add 1 – 2 tablespoons of water while sauteeing.
  • Now add soaked rice, vegetables, and saute them till the timer ends. This step helps in building a layer of flavor.
  • Add water, mint leaves, green chili, garam masala, and mix one last time. Seal the lid of the instant pot. Set the steam valve to the SEALING position. PRESSURE COOK for 5 minutes. Let the steam release naturally after the cooking time is over.
  • Serve vegetable pulao hot with ghee, salad, and papadum.

Recipe Notes:

  • Use long-grain, less starchy, white rice like basmati for making pulao.
  • For a vegan pulao, use coconut oil or groundnut oil instead of ghee.
  • Instead of garam masala, you can add Biryani Masala as well. It gives a deliciously rich flavor to the pulao. 
  • 1 ¼ cup of water to 1 cup of basmati rice. This ratio of rice to water always gives me fluffy, non-sticky veg pulao in a pressure cooker.
  • In a traditional stovetop pressure cooker, this veg pulao requires 2 whistles over medium heat. 
 

Nutrition

Calories: 759kcal | Carbohydrates: 108g | Protein: 14g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 58mg | Sodium: 1659mg | Potassium: 768mg | Fiber: 11g | Sugar: 9g | Vitamin A: 3674IU | Vitamin C: 33mg | Calcium: 145mg | Iron: 5mg
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.

Get an exclusive newsletter about Behind The Scene Story.

We follow a strict NO SPAM Policy

Share with your friends!
170
SHARES
Facebook170PinterestWhatsApp

Related posts:

Aerial shot of rajma masala in a white serving bowl on a white background.Rajma Masala – Instant Pot + Stovetop aerial shot of matar paneer in a white bowlInstant Pot Matar Paneer Recipe aerial shot of masala khichdi in a black ceramic bowlMasala Khichdi Recipe aerial shot of phool makhana curry in a cream ceramic bowlPhool Makhana Curry Recipe
« Chaas Recipe – 3 Flavours
Indian Kachumber Salad Recipe »

Reader Interactions

5 from 2 votes (2 ratings without comment)

Leave Your Rating & Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Primary Sidebar

portrait shot of Hina Gujral in her kitchen.

Hello, I’m Hina Gujral.

Banker to Blogger. Married to a like-minded food lover. Mother of a food critique pug – MOMO.

More about me →


Reader Favourites

  • Side shot of eggless whole wheat cake slices in a white platter.
    Eggless Atta Cake Recipe
  • Side shot of eggless rava cake
    Eggless Rava Cake Recipe
  • side shot of corn salsa in a white ceramic bowl
    Corn Salsa Recipe
  • Side shot of mango ice cream scoops in a white serving bowl.
    Mango Ice Cream – 3 Ingredient!
  • Everyday Indian Thali Meal Idea
    30 Everyday Indian Meals
  • side shot of eggless orange cake and a cut out slice
    Eggless Orange Cake Recipe

Follow Me

Footer

↑ back to top

Newsletter | Privacy Policy| About

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

© Copyright Fun Food Frolic 2021

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.