Instant Pot Pulao
Effortlessly prepare a delectable and fiery Instant Pot pulao infused with an assortment of vegetables, aromatic elements, herbs, and spices.
Equipment
- Instant Pot Duo 6 Quart or 5.7 Litres
Ingredients
For Rice
- 1.5 cups basmati rice – 260 grams
- enough water for soaking rice
Vegetables And Other Ingredients
- 3 tablespoons oil – use sunflower oil or any neutral tasting oil. ghee can be substituted with oil.
- ½ cup thinly sliced onions or 1 medium to large onion, finely sliced
- ⅓ cup chopped tomato or 1 medium sized chopped tomatoes
- 2 tablespoon coriander leaves , chopped
- 1 tablespoon mint leaves , chopped – optional
- 2 teaspoons ginger+garlic paste or 1 inch ginger and 4 to 5 medium garlic cloves, crushed in mortar-pestle
- 1 to 2 green chillies , chopped or 1 to 2 serrano peppers
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon kashmiri red chilli powder or ¼ teaspoon cayenne pepper or paprika
- 1 teaspoon Coriander Powder (ground coriander)
- 1 pinch asafoetida (hing) – optional
- 3 cups chopped mixed veggies (i used a mix of cauliflower, french beans, potatoes and carrots)
- ¼ to ⅓ cup green peas – fresh or frozen
- 2 cups water or add as required
- salt as required
Whole Spices
- 2 small tejpatta (indian bay leaf) or 1 medium to large tej patta
- 2 to 3 cloves
- 4 to 5 black pepper
- 1 piece small of stone flower (pathar ke phool or kalpasi or dagad phool) – optional
- ½ inch cinnamon
- 2 green cardamoms
- 1 black cardamom – optional
- 1 or 2 single strands of mace
- 1 star anise – optional
- 1 teaspoon fennel seeds – optional
- ½ teaspoon cumin seeds
Instructions
Preparation
- Rinse basmati rice in water till the water runs clear of starch. Then soak the rice in water for 30 minutes.
- After 30 minutes drain the water and keep aside. When the rice is soaking, chop all the vegetables, herbs and keep them ready.
Making Instant Pot Pulao
- Switch on the ip and press the sauté button for 12 to 15 minutes on less mode. when the ip signals hot, then add 3 tablespoons oil in the steel insert.
- Then add all the whole spices mentioned in the above list. Fry the spices till they become fragrant and splutter. Do not burn them.
- Note that you do not need all the spices. The essential spices needed are cumin seeds, cinnamon, cardamom, cloves and indian bay leaf. The other spices you can skip if you don't have them.
- Then add thinly sliced onions. Set the mode to normal mode on sauté. press the sauté button once to get this option.
- Stir and saute till the onions start to become golden. You have to stir often, so that the onions cook evenly.
- Now add ginger-garlic paste, chopped green chilies and chopped coriander leaves and mint leaves (optional).
- Saute for some seconds till the raw aroma of ginger-garlic goes away.
- Then add the chopped tomatoes and sauté them for 1 to 2 minutes stirring often.
- Later on the ip, press the cancel button and then add all the spice powders – turmeric powder, kashmiri red chili powder or cayenne pepper, coriander powder and a pinch of asafoetida (optional). For a gluten-free pulao skip asafoetida or use gluten-free asafoetida.
- Mix the spices very well with the onions and tomatoes.
- Now add the chopped mixed veggies and green peas.
- Press the sauté button again and set the time to 2 to 3 minutes on medium mode. Mix the veggies with the spice mixture. Deglaze and stir so well so that the bits and pieces of onions, tomatoes stuck to the pan are removed. The moisture from the vegetables will help in deglazing.
- Now add the soaked rice. Mix very well yet gently. sauté the rice for a minute. The oil or ghee should coat the rice grains. If possible deglaze also while sautéing rice.
- Add 2 cups water. I do not prefer al dente texture in rice, so I add a bit more water while cooking. If you prefer an al dente texture, then add 1.5 to 1.75 cups water.
- Season with salt and stir again. Check the taste and the water should feel a bit salty.
- Cover the instant pot with its lid and position the valve to sealing position. Press the pressure cook button on high pressure for 5 minutes.
- Once you hear the beep sound after 5 minutes of pressure cooking, then let the pressure release naturally for 10 minutes. After 10 minutes give a qpr (quick pressure release). Keep a check of the 10 minutes. If kept even for 2 to 3 minutes longer after the 10 minutes time is over, the rice at the bottom starts getting over cooked.
- Fluff the rice gently with a fork or spoon.
- Serve spicy instant pot pulao with onion raita or cucumber raita or boondi raita or with a side vegetable salad. You can also accompany sliced onion rings, lemon wedges, roasted papad and a mango pickle by the side.
Nutrition
Calories: 477kcalCarbohydrates: 82gProtein: 11gFat: 12gSaturated Fat: 1gSodium: 740mgPotassium: 474mgFiber: 9gSugar: 3gVitamin A: 7245IUVitamin C: 24mgCalcium: 79mgIron: 3mg
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