Cabbage rice in Instant Pot step-by-step recipe with video and photos.
About this recipe
South Indian cabbage rice or pulao is a healthy one-pot dish made with minimal spices. Naturally gluten-free and vegan, this cabbage pilaf is very easy to make and can be paired with dal, kadhi, or raita. When made in an Instant Pot, it is ready in less than 30 minutes, with less than 10 minutes of hands-on time.
Cabbage pilau is great for meal prep and can be made ahead, making it perfect for parties, gatherings, picnics, and potlucks. This nutritious and delicious cabbage pulao is a great way to include healthy cabbage in your diet.
Nutrient-packed cabbage is considered one of the healthiest vegetables. This versatile vegetable is packed with nutrients, and antioxidants, and is high in fiber. It is also high in vitamin C and folates. It is known to help reduce inflammation, improve digestive health, and help lower blood pressure. This cabbage pulao is a great way of adding cabbage to your diet, especially for picky eaters.
Read on for ingredients, step-by-step instructions, meal prep options, and useful tips to make this easy cabbage pilaf.
Related: South Indian lemon rice.
Cabbage: Finely shredded cabbage must be used. See the tips section below on how to select cabbage.
Spices: The spices used are mustard seeds, cumin seeds, asafetida (hing), and turmeric powder.
Cashew: It adds a nice crunch and texture to the rice; however, it is optional and can be skipped.
Peas: Fresh or frozen peas can be used. You may also choose to skip it.
Garnish: Coriander leaves (cilantro), coconut (fresh or frozen), and lemon/lime juice.
Heat oil and add mustard seeds and cumin seeds. Add cashew and fry for one minute. Add ginger, chili, and curry leaves. Saute for a few seconds (step 1).
Add cabbage, peas, turmeric powder, and salt. Saute for two minutes (steps 2,3).
Drain the water from the soaked rice and add it to the pot (step 4).
Add 2½ cups of water and give it a good mix. Close the lid and pressure cook on high for 6 minutes (steps 5,6).
Do a quick release of the pressure and open the lid once the pin drops. Add lemon juice, cilantro, and coconut (steps 7,8).
Mix the cooked rice gently (step 9).
Related: Beans palya.
This dish is great for meal prep. Wash and soak the rice overnight, cut the cabbage and store it in the refrigerator. This way, they can be quickly prepared in the morning and packed for lunch boxes.
Shred the cabbage thinly and evenly. If you chop them, they may not cook evenly and will also impact the texture of the final dish. I like to use a food processor for this as it gives me perfectly shredded cabbage.
I like to add cashew to this dish, which gives a nice texture. This is optional and can be skipped for a nut-free version.
Use Basmati rice or any variety of long-grain rice to make this dish. Also, it is important to wash the rice thoroughly and soak the rice for 20-30 minutes.
Select cabbage that is firm and dense. It should feel heavy and should be free from any blemishes or spots. The cabbage leaves must be tightly packed and must be bright and crisp. Make sure that there are only a few leaves that are free from the head and the rest should be tightly packed.
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Any leftovers can be stored in the refrigerator for up to 5 days. Cool it completely and place it in an air-tight container before storing.
You can make this dish in a stovetop pressure cooker. Follow this recipe with a 1 to 1.5 rice to water ratio and cook for two whistles in the stovetop pressure cooker. To make this dish in a stovetop pan, follow this recipe with a 1 to 1.5 rice to water ratio and cook covered for 15-18 minutes (or until all the moisture is absorbed).
This dish is:
- naturally gluten-free and vegan
- healthy, nutritious, and delicious
- very easy to make
South Indian Cabbage Rice in Instant Pot
- 5 cups cabbage shredded (½ head of cabbage)
- 2 cups Basmati rice
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ¼ cup cashew
- 10-12 curry leaves
- 1 teaspoon turmeric powder
- ½ cup peas
- ½ lemon or lime
- 2 tablespoon coconut (optional)
- 2 tablespoon cilantro
- 2½ cups water
- Wash the rice thoroughly. Soak it in water for 20-30 minutes.
- Set the Instant Pot in saute mode (normal) and add oil.
- Once it heats, add mustard seeds, cumin seeds, and hing.
- Add cashew and fry until they are golden (1 minute).
- Add curry leaves, ginger, and green chili. Saute for a few seconds.
- Add cabbage, peas, turmeric powder, and salt. Saute for two minutes.
- Drain the water from the soaked rice.
- Add rice and 2½ cups of water. Give it a good mix.
- Close the lid and pressure cook on high for 6 minutes. Do a quick release of the pressure.
- Add lemon juice, cilantro, and coconut. Mix the rice gently.
- Serve with plain yogurt or raita.