Vegetable Pulao Recipe (Pressure Cooker Method)
Prep time
Cook time
Total time
Vegetable pulao made in pressure cooker with mixed vegetables, whole spices, and coconut milk.
Recipe type: Rice
Cuisine: Indian
Serves: 4
  • 2 tbsp of ghee
  • 1 bay leaf
  • 4-5 cloves
  • 3-4 whole green cardamom, crushed
  • A piece of cinnamon
  • ½ cup of onions, sliced
  • 1 tbsp of minced garlic
  • 2 cups of chopped vegetables (I use carrot, beans, peas, baby corn)
  • 1 cup of basmati or any long-grained rice
  • 1 cup of thin coconut milk (optional, replace with water if not using)
  • 1 cup of water
  • 1 tsp of red chilli powder
  • 3 tbsp of chopped coriander leaves, for garnish
  1. Heat a pressure cooker or pressure pan. Add the ghee and whole spices. Fry until fragrant - about 20 seconds.
  2. Add the onions and garlic and saute until the onions turn pink and soft - about 2 mins.
  3. Add the vegetables and give it a good mix. Saute for 2 mins.
  4. Add the washed rice and mix again. You can soak the rice for 30 mins in water if you have the time. This makes the grains cook up softer. I often omit this and don't really care about the difference in texture. If you have time, do it.
  5. Add coconut milk (if using) and water.
  6. Top off with red chilli powder and salt and mix well.
  7. Bring this mixture to a light bowl.
  8. Cover the pressure cooker and wait and set the heat to medium low. Wait until steam leaves the vent and then add the pressure valve. Let the veg pulao cook for 2 whistles (about 12 mins).
  9. Let the steam escape completely by leaving the pressure cooker along and then open. Stir the rice gently to combine and add the chopped coriander leaves.
Recipe by Edible Garden at