This veg pulao recipe is one of the basic dish made often in many Indian homes. It is also the one most commonly found on the menu for parties, buffets & celebrations served along with a yogurt raita.
STEP 2.Press SAUTE button on the instant pot. Pour ghee or oil to the inner pot. Saute the spices in the hot oil for 30 seconds.
STEP 3.Fry onions & green chilies until transparent for 2 mins. Then fry ginger garlic paste just for 30 seconds.
STEP 4.Next add in all the chopped veggies and mint. Saute for 2 mins. Add the drained rice (1 ½ cups) and salt. Press CANCEL button.
STEP 5.Pour 1¾ cups water and mix. Taste the salt level and add more if needed.
STEP 6.Scrape the bottom gently with the spatula to release any bits of food stuck. This prevents a burn notice. Secure the instant pot with the lid.
STEP 7.Press PRESSURE COOK button (high pressure) & set the timer for 5 mins. Position the steam release handle to sealing.
STEP 8.Instant pot beeps when it is done. Let the pressure release naturally for 5 mins.
STEP 9.Release the rest manually by moving the steam release handle from sealing to venting with a spoon.
STEP 10.Fluff up the vegetable pulao with a fork & serve with yogurt raita.
Nutrition value
376
calories per serving
2 g Fat8 g Protein80 g Carbs4 g FiberOther
Current Totals
2 g Fat
8 g Protein
80 g Carbs
4 g Fiber
MacroNutrients
Carbs
80 g
Protein
8 g
Fiber
4 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
46 mg
Iron
5 mg
Vitamin A
1 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
0 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
76 mg
Manganese
1 mg
Phosphorus
176 mg
Selenium
1 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
