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Indian vegetarian dinner recipes - Vegetable pulao

Looking for quick and easy weeknight dinners? Also, looking for healthy yet indulgent weekend dinners? Check these Indian vegetarian ideas and recipes that are delicious and you can make them easily at home. Start with this super simple Instant Pot vegetable pulao recipe!
Course Main Course
Cuisine Indian
Keyword indian vegetarian dinner ideas, indian vegetarian recipes, vegan dinner recipes, vegetarian dinner recipes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 387kcal

Equipment

  • Instant Pot

Ingredients

  • 1 cups basmati rice
  • 2 cups cooked peas You can use any beans or chickpeas
  • 1.5 cups water
  • 1.5 cups vegetables (mixed veggies, chopped into cubes)
  • ½ cup onion (thinly sliced)
  • 1 teaspoon ginger and garlic paste optional and you can use either one also
  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala powder or curry powder
  • ½ teaspoon cumin powder
  • ½ teaspoon ground coriander
  • 1.5 tablespoon oil
  • 1.5 teaspoon Salt adjust according to your taste

Instructions

  • Soak the basmati rice in water for 30 minutes or less. Then, chop the veggies and keep them aside.
  • Start Instant pot in saute mode. Once it is hot, add oil to it.
  • Now add sliced onions, ginger, and garlic paste.
  • Let onions fry until they are golden brown.
  • Now add chopped veggies. I like to add veggies according to the season. You can use veggies like potatoes, carrots, beets, beans, kohlrabi, turnip, peas, cauliflower stalk, and broccoli stalks. If you use beets, the color of the pilaf will be pink.
  • Cook the veggies for a couple of minutes.
  • Add spice powders - red chili powder, garam masala powder, ground cumin, coriander, and salt. Mix everything well.
  • Add cooked beans or peas now and give a good mix of everything.
  • Now add water and taste the salt. Water should taste a little salty, as veggies and rice will absorb it.
  • Wash the rice gently 2 or 3 times to remove the starch completely. Drain the water from the rice thoroughly and add it to the Instant Pot.
  • Mix it well and close the Instant Pot with the lid.
  • Cancel saute mode. Seal the vent and select the manual or pressure cooker option. Pressure cook it for 5 minutes on HIGH pressure.
  • Once the Instant pot beeps, turn it off and quickly release the pressure after 5 minutes.
  • Take the inner pot out and let it rest for 10 minutes. Mix it well after 10 minutes; the vegetable pilaf is ready to serve! Garnish the pilaf with fresh cilantro leaves, and enjoy it hot!

Notes

Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

Nutrition

Calories: 387kcal | Carbohydrates: 69g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 919mg | Potassium: 595mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3550IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg