If you’re looking for a comforting one-pot meal that comes together in no time, this Veg Pulao in a pressure cooker is the answer! This dish combines aromatic basmati rice, an array of fresh mixed vegetables, herbs, and warming spices, creating a delightful medley of flavors and textures. A simple yet satisfying option for both lunch and dinner, it pairs beautifully with raita or any dal of your choice. Whether you’re looking to whip up a quick weekday meal or something special for a lunchbox, this easy veg pulao is sure to become a favorite.
This recipe is easily customizable—use whatever vegetables you have, swap basmati rice for other varieties like sona masuri, and even stir in fresh mint or coriander for an extra burst of flavor. The pressure cooker method makes it incredibly convenient; just saute, stir, and let the cooker do the rest. With minimal prep and cook time, you’ll have a fragrant, fluffy pulao ready in under 30 minutes, making it perfect for busy mornings or weeknight dinners.
Easy Veg Pulao in Pressure Cooker
Print RecipeIngredients
- 2 tbsp ghee / clarified butter
- 1 tsp cumin / jeera
- 1 star anise
- 1 inch cinnamon / dalchini
- 4 cloves / lavang
- 3 pods cardamom
- 1 bay leaf / tej patta
- 10 cashew / kaju
- 1 onion, sliced
- 1 tsp ginger garlic paste
- 2 green chillies, slit
- 1 tomato, finely chopped
- 1 potato, cubed
- 3 tbsp peas / matar
- 1 carrot, chopped
- 10 florets cauliflower / gobi
- 5 beans, chopped
- 12 cubes paneer / cottage cheese
- 2 tbsp coriander, finely chopped
- 2 tbsp mint / pudina, finely chopped
- ½ tsp garam masala
- 1 tsp salt
- 1 cup basmati rice, soaked 20 minutes
- 2 cup water
- 1 tsp lemon juice
Instructions
Heat ghee in a large pressure cooker. Add cumin, star anise, cinnamon, cloves, cardamom, bay leaf, and cashews, then sauté until aromatic.
Add sliced onion, sauté until translucent, then stir in ginger garlic paste and green chillies. Cook for a minute.
Add chopped tomato and cook until it turns soft and mushy.
Mix in potato, peas, carrot, cauliflower, and beans. Sauté vegetables for 2 minutes.
Add paneer cubes, chopped coriander, mint, garam masala, and salt. Sauté for a minute until well combined.
Stir in soaked basmati rice gently so as not to break the grains.
Pour in water and lemon juice. Mix well and check seasoning.
Seal the cooker and pressure cook for 2 whistles, then allow the pressure to release naturally.
Fluff the pulao gently and serve hot with onion tomato raita.
Notes
Tips:
You can use other rice varieties such as sona masuri or jeeraga samba if basmati is not available. Customize the vegetable mix based on seasonal produce or personal preference—this recipe is very flexible. For enhanced flavor, blend coriander, mint, and green chillies into a paste and add to the masala. To make it vegan, swap ghee and paneer for oil and tofu.
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