Coconut Milk Pulao in Instant Pot (Vegan)


Ingredients 2 cups Basmati rice 1½ cups coconut milk see notes 1 tablespoon oil 1 teaspoon cumin seeds 1 bay leaf 1 inch cinnamon 5 cloves 3 green cardamom 1 star anise ½ teaspoon fennel seeds ¼ cup cashew 1 inch ginger finely chopped 1-2 green chili finely chopped 1 medium carrot chopped ½ cup peas 8-10 green beans chopped ½ cup corn kernels Salt to taste 1 cup water

Set the Instant Pot in saute mode (normal) and add oil. Once it heats, add cumin seeds and bay leaf, cinnamon, cardamom, star anise, fennel seeds, and cloves. Add cashew and fry until they are golden, around one minute

Add the vegetables (carrot, peas, green beans, and corn kernels) and salt. Saute for two minutes. Next, add the coconut milk. Mix well and deglaze the pot.

Add the soaked rice and water. Set the Instant Pot on pressure cook mode for 6 minutes.

Do a quick release of the pressure. Add chopped coriander leaves (cilantro). Mix gently before serving.