Veg Pulao in Pressure Cooker Recipe + 3 variations of veg pulao (2024)

प्रेशर कुकर व्हेज पुलाव रेसिपी | कुकर पुलाव रेसिपी | झटपट वेज पुलाव - हिन्दी में पढ़ें (Pressure Cooker Veg Pulao, Veg Pulao in Pressure Cooker in Hindi)

Collection of vegetable pulao

1. Our website has a huge collection of pulao recipes , so apart from the pressure cooker vegetable pulao recipe, you can try other pulao recipes like :
   • Corn and vegetable pulao
   • Mixed sprouts and vegetable pulao
   • Brown rice veg pulao

How to soak basmati rice for Veg Pulao

1. For theVeg pulao in pressure cooker, we will first rinse the rice under running water. Wash until the starch runs out and you get clear water. This helps in getting separate rice grains after cooking.
   
2. Soak 1 cup of rice in enough water for 15 minutes.
   
3. After an hour, drain well with the help of a strainer.
   

To make Quick Pressure Cooker Veg Pulao

1. For theVeg pulao in pressure cooker, take a pressure cooker big or small depending on the quantity of rice you are cooking.Heat the oil and ghee in a pressure cooker and add the cumin seeds.Once the seeds crackle, add the bayleaf, cardamom, cinnamon and cloves. Sauté on a medium flame for 30 seconds till they start crackling.
   
2. Add the onions and sauté on a medium flame for 1 minute.
   
3. Add theginger paste, garlic paste and green chilli paste and sauté on a medium flame for 1 minute or till the raw smell goes away.
   
4. Add the chopped French beans and carrots. You can use any vegetables of your choice for the Vegetable Pulao. Use more seasonal vegetables as the fresh vegetables are loaded with nutrition.
   
5. Now, add the green peas.
   
6. Add the biryani masala and salt to taste.
   
7. Add the drained rice, mix gently and cook on a medium flame for 1 minute, while stirring continuously.
   
8. Add 2 cups of hot water and mix well. Taste the water for salt and spices.
   
9. Cook on a medium flame for 2 whistles. Allow the steam to escape before opening the lid.
   
10. Give your Pressure Cooker Veg Pulao a gentle stir with a spatula.
    
11. Serve thePressure Cooker Veg Pulaohot with curds and papad as accompaniments.
    

Spicy Vegetable Pulao

1. Aside from vegetable pulao recipe see our other varaitions to vegetable pulao. Try spicy vegetable pulao recipe. See detailed recipe of spicy vegetable pulao.

   1 cupboiled mixed vegetables(french beans and carrot) cubes
   1/4 cupboiled green peas
   3 cupscooked rice
   2 tbspghee
   saltto taste
   1/2 cupdeep-friedonions

   To Be Ground Into A Smooth Paste (using 1/2 Cup Of Water)
   7garlic (lehsun) cloves
   7whole dry kashmiri red chillies, broken into pieces
   25 mm(1") piece ofginger (adrak)
   1 tbspcoriander (dhania) seeds
   1 tspcumin seeds (jeera)

   For The Garnish
   1/2 cupdeep-friedonions
   2 tbspfinelychopped coriander (dhania)

   1. Heat the ghee in a deep non-stick pan, add the prepared paste and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
   2. Add the mixed vegetables, green peas, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
   3. Add the rice and deep-fried onions, mix well and cook on medium flame for 2 minutes, while stirring occasionally.
   4. Serve spicy vegetable pulao hot garnished with deep-fried onions and coriander.
   
   

Mixed Sprouts and Vegetable Pulao

1. Aside fromvegetable pulao in pressure cooker recipesee our other varaitions to vegetable pulao. Try Mixed Sprouts and Vegetable Pulao recipe. See detailed recipe ofMixed Sprouts and Vegetable Pulao.

   3/4 cupmixed sprouts
   1/2 cupchopped mixed vegetables(french beans , potatoes and cauliflower)
   1/2 cupuncooked long-grained rice (chawal) (basmati), soaked for 1 hour
   2 tspghee
   1/4 tspcumin seeds (jeera)
   a pinch ofasafoetida (hing)
   1/4 cupfinelychopped onions
   2 tspfinelychopped garlic (lehsun)
   2 tspginger-green chilli paste
   1/2 tspturmeric powder (haldi)
   1 tspchilli powder
   1/2 tspgaram masala
   saltto taste

   
   
   1. Heat the ghee in a pressure cooker and add the cumin seeds.
   2. When the seeds crackle, add the asafoetida, onions, garlic and ginger-green chilli paste, mix well and sauté on a medium flame for 1 to 2 minutes.
   3. Add the rice, mix well and sauté on a medium flame for 1 to 2 minute.
   4. Add the mixed sprouts, mix well and saute on a medium flame for 1 to 2 minute
   5. Add the mixed vegetables, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
   6. Add 2 ¼ cups of hot water, turmeric powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring continuously.
   7. Pressure cook Mixed Sprouts and Vegetable Pulao for 3 whistles.
   8. Allow the steam to escape before opening the lid.
   9. Serve Mixed Sprouts and Vegetable Pulao immediately with raita or kadhi.
   
   

Vegetable Lentil Pulao

1. Aside fromvegetable pulao in pressure cooker recipesee our other varaitions to vegetable pulao. TryVegetable Lentil Pulaorecipe. See detailed recipe ofVegetable Lentil Pulao. For The Rice-dal Mixture

   1 1/4 cupsrice (chawal) soaked for 30 minutes and drained
   3/4 cuptoovar (arhar) dal
   1/2 cupthinly sliced deep-friedonions
   3/4 cupchopped and boiled mixed vegetables(french beans , carrots and green peas)
   2pinchessaffron (kesar) strandsdissolved in 2 tsp ofmilk
   saltto taste

   For The Curry
   2 tbspghee
   1 cupwhisked freshcurds (dahi)
   1 tspsugar
   saltto taste

   To Be Ground Into A Smooth Onion Paste (using A Little Water)
   1/2 cuproughlychopped onions
   2 tbspgrated fresh coconut
   4whole dry kashmiri red chillies, broken into pieces
   25 mm(1”) pieceginger (adrak)
   4garlic (lehsun) cloves
   1 tbsppoppy seeds (khus-khus)
   2cardamoms
   2 tspcoriander (dhania) seeds
   1 tsproastedcumin seeds (jeera)

   Other Ingredients
   2 tspgheefor greasing
   2 tbspmilk
   1/2 cupdeep-friedonions For the rice-dal mixture

   
   
   1. Boil the rice. Each grain of the cooked rice should be separate. Drain and keep aside.
   2. Combine the dal and 1½ cups of water in a deep non-stick kadhai and cook on a medium flame for 10 to 15 minutes or till the dal is cooked. Keep aside.
   3. Combine the rice, dal, mixed vegetables, fried onions, saffron-milk mixture and salt in a bowl and mix well.
   4. Divide the rice-dal mixture into 2 equal portions and keep aside.
   
   For the curry
   1. Heat the ghee in a broad non-stick pan, add the prepared onion paste and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
   2. Remove from the flame, add the curds, sugar and salt and mix well. Keep aside.
   
   How to proceed
   1. Grease a microwave safe baking bowl with ghee, put 1 portion of the rice-dal mixture and spread it evenly using the back of a spoon.
   2. Pour the prepared curry and spread it evenly.
   3. Finally put all the remaining rice-dal mixture and spread it evenly.
   4. Pour the milk over it, cover with a lid and bake in a pre-heated oven at 180ºc (360ºf) for 15 to 20 minutes or microwave on high for 5 to 7 minutes.
   5. Just before serving, turn upside down on a big serving plate.
   6. Serve immediately with fresh curds.
   
   

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