Add Preferred SourceVegetable pulao is rice and vegetables cooked together with flavorful and aromatic spices. This Karnataka-style pulao is made using a masala base of spices, herbs, and coconut. Made this easy one-pot dish in an
Why you will love this recipe
- This pulao is packed with aromatic herbs and spices, creating a delightful blend of flavors that's both comforting and satisfying.
- The convenience of preparing this dish in one pot using an
Instant Pot makes it a time-saving, hassle-free option for a delicious meal. - Its ease of reheating and the crowd-pleasing taste make it an excellent choice for lunchbox meals and gatherings like potlucks.
Ingredients
Rice: I use Basmati rice to make this dish. However, short-grain Sona masoori rice can also be used.
Vegetables: I use potatoes, carrots, green beans, peas, cauliflower, and capsicum.
Coconut: Fresh coconut is a key ingredient and is added to the masala base.
Herbs: I use coriander leaves, mint leaves, and curry leaves.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert tips to make Instant Pot vegetable pulao
Measure the water you are using to make the masala paste. The total amount of water we are using here is 2½ cups, divided into two parts. We need ½ cup of water to grind the masala base and 2 cups of water to cook the rice.
When making the masala paste, grind the whole spices first into a fine powder. Then, add the rest of the ingredients and grind with water. If you add everything together, the spices may not grind finely.
Bay leaves are a key ingredient - do not skip them. In fact, they are called 'palav elle' in Kannada (translating to leaf used in pulao - 'elle' means leaf). For an authentic veg palav, add all the spices mentioned. At a minimum, add cinnamon, cardamom, and cloves.
You can use any vegetables of your choice. I use around 4 cups of vegetables for 2 cups of rice, making it loaded with veggies. You may change the quantity as per your preference.
The masala base can be made and stored in the freezer for up to 3 months. I often keep 1-2 batches of this green masala base in my freezer. That way, all I have to do is cook it with vegetables, soaked rice, and water for a quick and easy meal.
Recipe FAQs
You can make this veg pulao 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 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).
Potato, carrot, peas, green beans, and capsicum are commonly used in pulao. Other vegetables that can be used are corn, beetroot, cauliflower, broccoli, etc. Soya chunks can also be used in this pulao.
While the pulao itself may not be stored in the freezer, the masala paste can be. Cook the masala paste as per this recipe, cool it completely, and store it in the freezer. When you want to use it, add vegetables, rice, and water to it and cook as per this recipe.
In Kannada, 'bath' means a rice-based dish or a preparation made with rice. This veg palav (or pulao) is also popularly known as rice bath or veg rice bath in restaurants.
More South Indian Rice Dishes
If you tried this Instant Pot Vegetable Pulao Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Instant Pot Vegetable Pulao (Karnataka style Veg Pulao)
Ingredients
- 2 cups Basmati rice
- 1 medium potato
- 1 small carrot
- 10-12 green beans
- ½ cup cauliflower
- ¼ cup peas
- ½ cup capsicum I used a mix of red and green
- 1 small onion thinly sliced
- 3 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 bay leaf
- 6-8 curry leaves
- Salt to taste
- 2 cups water
To grind together:
- ½ bunch coriander leaves (cilantro)
- ¼ cup mint leaves
- ½ cup coconut grated
- 2-3 green chilli or as per taste
- 1 medium onion diced
- 1 inch ginger
- 3-4 cloves garlic
- 1 tablespoon poppy seeds
- 1 inch cinnamon
- 5 cardamom
- 5 cloves
- 2 marathi moggu
- 1 teaspoon fennel seeds
- ½ cup water
Instructions
Prep
- Wash the rice thoroughly and soak for about 20 minutes. Strain and keep aside
- Cut the vegetables and set aside
- Grind the whole spices into a fine powder (poppy seeds, cinnamon, cardamom, cloves, marathi moggu, fennel seeds)
- To this, add coconut, onion, ginger, garlic, green chili, coriander leaves, mint leaves. Grind into a smooth paste adding ½ cup water
Making the pulao
- Set Instant Pot in saute mode and add oil
- Add mustard seeds and let it splutter. Add cumin seeds, curry leaves, and bay leaves
- Add onions and fry until it is translucent (3-4 minutes)
- Add the ground paste to it and mix well. Cover and simmer for 5 minutes
- Add the cut vegetables, and salt
- Add the soaked rice along with 2 cups of water
- Mix well and secure the lid of the Instant Pot
- Set the IP to pressure cook mode for 6 minutes. Do a quick release of pressure
- Mix gently using a fork. Serve hot with raita
Tavo says
Absolutely delicious; such a great mix of spices with the rice and potatoes... fantastic! I will make it again!!
Kaitlin says
I’ve never tried this type of Indian recipe before! It’s amazing. Thank as always Shilpa
Kaitlin
Chris says
I just love your perfectly flavored recipes. Our family enjoyed this lovely vegetable pulao yesterday and everyone loved it! Thank you so much for this flavorful and perfectly seasoned recipe.
Jacqui says
This sounds absolutely amazing! What a great meal.
Jacqui says
This sounds absolutely amazing! What a great meal.
Michelle says
What an amazing recipe! I'm really grateful that it's vegan, and so easy to make in the instant pot!
nancy says
this rice was really flavourful!
Anaiah says
This vegetable pulao was so flavorful and aromatic. It tasted amazing and pairs perfectly with so many dishes!