on Mar 19, 2018, Updated Aug 25, 2020 Honestly I just love how satisfying rice can be – whether its long grain, short grain, moist, fluffy, broken. Yes I said moist because one of my favourite things to eat is overcooked rice with ladles of curry or dal on top. The rice becomes mushy and more porridge like and it’s the best kind of comfort food. This recipe has so many variations. And there are so many names for it – veg pulao, veg pulav, indian pulao – it doesn’t matter what you call it. It’s always a beautiful medley of vegetables, spices and long grained rice. Here are some more reasons why you’ll this veg pulao:
Super customisable. You can add whatever veggies you have at home and it will turn out amazing. Extremely versatile. Can be served so many different things like dal, sabzi or curry depending on what you’re in the mood for. A wholesome dish that’s rich in fiber and essential nutrients and vitamins, thanks to all the veggies in the dish. Comes together in less than 30 minutes, making it perfect to add to the weeknight dinner rotation.
What’s the difference between biryani and veg pulao?
Veg Pulao is a simple recipe where rice and vegetables are sauteed together and then boiled or pressure cooked with water till the rice is fragrant, fluffy and cooked through. It’s a one pot dish where biryani is usually made by par cooking vegetables or meat which are then layered with rice and slow cooked. All things considered, veg pulao is the faster-to-make cousin of veg biryani, which is more labour intensive and a longer process.
Top Tips for fluffy pressure cooker veg pulao
Some basic tips to make really fluffy and fragrant pressure cooker veg pulao are: Roast the Rice: Once you add the rice, roasting or sauteing it for a few minutes until the grains are coated, look slightly translucent and start smelling nutty helps keep the grains separate so that you don’t get clumps of rice. This step only takes 2-3 minutes but its the secret to making fluffy vegetable pulao. Don’t use par boiled vegetables: Sometimes frozen vegetables like carrots, beans or cauliflower can be parboiled before they are packaged. It’s important that the vegetables are not pre-cooked or they will turn to mush. Except green peas which hold their shape. Water to Rice ratio: The general ratio for cooking rice is 2:1, but since we are pressure cooking the pulao, we are reducing it slightly here because the steam continues cooking the rice. Also see: How to cook Basmati Rice 3 ways This is definitely a super easy, one pot side dish recipe that never ever fails to satisfy, especially if you love rice as much as I do! I love serving this with my mixed dhaba dal, or pressure cooker chana masala to make it in a wholesome and filling meal.
Watch Pressure Cooker Veg Pulao Video (Step by Step Recipe)
I made quite a few mistakes in this video (like not roasting the rice) but I hope you still like it 🙁
More Rice Recipes You Can Try
Kabuli Chana Pulao (Chickpeas and Rice)Perfect Jeera RiceRaw Mango and Turmeric Brown RiceHealthy Cauliflower Rice Broccoli CasseroleEasy Rice Kheer
