Vegetable Pulao (Karnataka style) is an one pot rice dish made with rice, variety of vegetables and mildly flavored with various spices

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Karnataka, South Indian

Ingredients

Grinding Masala Paste:

  • 1/4 cup grated coconut (optional, i used frozen shredded coconut)
  • 1 inch ginger
  • 3-4 cloves garlic
  • 3-4 green chilies
  • 1 teaspoon coriander seeds (or coriander powder)
  • 1 teaspoon cumin seeds/jeera (or cumin powder)
  • 1 teaspoon fennel seeds/saunf ((optional))
  • 1 inch cinnamon stick
  • 3-4 cloves
  • 2 cardamoms
  • 1/4 cup coriander leaves ((handful))
  • 1/4 cup mint/pudina leaves ((handful))
  • 1/4 cup water (for grinding)
  • 2 tablespoons onion ((optional))

For Vegetable Pulao

  • 2 tablespoons cooking oil ((or ghee))
  • 2 bay leaves
  • 1 medium onion (thinly sliced)
  • 2.5 cups mixed veggies (carrots, beans, peas, cauliflower, capsicum and potato)
  • 1/4 teaspoon turmeric powder
  • salt (to taste)
  • 1 cup basmati rice
  • 1.5 cups water
  • 1 tablespoon lemon juice

Method

Instant Pot Method:

  1. Take all ingredients listed "for grinding” and make a smooth paste in a blender using 1/4 cup water. Don't add too much water while grinding.
  2. Press SAUTE mode on Instant Pot. Add oil and once it's hot add Bay leaf and sliced onions.
  3. Saute for 2-3 minutes until they turn soft and light brown in color - stir regularly.
  4. Add mix vegetables and cook for another one minute.
  5. Then add mint-coriander masala paste, turmeric powder, salt and saute for 2-3 minutes until raw smell of spices goes away. Keep stirring else masala paste may get burnt.
  6. Add washed Basmati Rice, water and give a stir.
  7. Turn pressure valve to SEALING position. Set the pot to manual (High Pressure) and set timer to 6 minutes
  8. Once the pot beeps, Do a Quick Release(QR).
  9. Remove lid away from you, garnish with coriander leaves and lime juice.
  10. Vegetable Pulao is ready. Serve with raita or plain yogurt.

Indian Pressure Cooker Method:

  1. Take all ingredients listed "for grinding” and make a smooth paste in a blender using 1/4 cup water.
  2. Heat a pressure cooker with oil on medium flame, add bay leaf and onion and Saute for 2-3 minutes until they turn light brown in color - stir regularly.
  3. Add mix vegetables and cook for another one minute.
  4. Then add mint-coriander masala paste, turmeric powder, salt and saute for 2-3 minutes until raw smell of spices goes away. Keep stirring else masala paste may get burnt.
  5. Add washed Basmati Rice, water and give a stir.
  6. Close the lid place a whistle and cook for 2 whistles on medium flame.
  7. After 10 mins Fluff up the rice gently. Garnish with coriander leaves and lemon juice
  8. Vegetable Pulao is ready. Serve with Raita or plain yogurt.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.