Vegetable pulao / Pressure cooker vegetable Pulav


Basmati rice – 3 cups
Onion, sliced – 3 medium
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilli, slit – 3 Nos.

Potato, cubed – 2 medium
Carrot, cubed – 2 medium
Beans, chopped, 1 inch length  – 20 
Tomatoes, chopped – 3 large

Cinnamon – 2 pieces
Green cardamom – 3
Cloves – 6 
Fennel seeds – 1 tsp

Pepper powder – 1 tsp
Red chilli powder – 1 to 1 1/2 tsp
Turmeric powder – 1/2 tsp
Garam masala powder – 1 tsp

Oil  – 4 to 5 tbsp
Ghee – 2 tbsp

Yogurt – 1/2 to 3/4 cup
Mint leaves, chopped – 2 tbsp
Coriander leaves, chopped – 2 tbsp
Cashewnuts – for garnishing
Salt to taste


Clean and wash rice. Soak rice for about 10 minutes. Drain and set aside.

Heat oil in a pan. Splutter cinnamon, cardamom, cloves, and fennel seeds. Add onion and saute well. When onion turns pink in colour, add ginger paste, garlic paste and green chilles. Then add pepper powder, chilli powder, turmeric powder and garam masala powder and stir well in low flame. Add the chopped tomatoes and fry until they are mashed. Add potato, carrot, and beans. Mix well. To this add yogurt and salt. Mix well and switch off the flame. Set this vegetable mixture aside. 

Heat ghee in a pressure cooker. Add rice and saute for a minute. Add the vegetable mixture, mint leaves, 4 1/2 cups of water, and salt as required. Mix well. Close the lid and pressure cook for 1 whistle and simmer for 5 minutes. Once the pressure is released, open the lid and mix gently. Serve hot with raita, pickle, and pappad.

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