Instant Pot Vegetable 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

Ingredients for grinding 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 kapok buds (marathi moggu) 1 teaspoon fennel seeds ½ cup water

Grind the whole spices into a fine powder (poppy seeds, cinnamon, cardamom, cloves, kapok buds, fennel seeds). To this, add coconut, onion, ginger, garlic, green chili, coriander leaves, and mint leaves. Grind into a smooth paste adding ½ cup water.

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.

Add the ground paste to it and mix well. Cover and simmer for 5 minutes.

Add the vegetables, soaked rice, salt, and 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

Perfectly cooked rice in pulao

Serve hot with raita.