Cooking Vegetable Pulao in Pressure Cooker is the easiest recipe to get done, especially in the mornings packing for kids lunch box. I have way too many recipes for making a pulao. I still come up with different ones, depending on the mood and combinations I end up doing.
The vegetable Pulao I am going to share today is a one I recently cooked for Kids lunch box. While sometime back I used to pack different dishes for each one, off late I have been strict in saying that all get to carry the same lunch. Towards that, I lean to dishes that are one pot meals and cooked in Pressure cookers.
For the Thalis this month, I decided to make and showcase everyday dishes that get cooked. Off late, all of us have moved to a stage where two dishes max seems to be very filling. However I remember a couple of years back, each meal used to have a specific component included catering to the protein, fiber, etc. Though Amma never really gave a thought to these specific nutritional aspects, her dishes used to end up that way.
Having that in mind, I prepared a Lentil sundal, vegetable dry sautes, Sambar, Rice, and Curd Rice. So apart from this, there will be a variety rice that is also cooked. So for that, I made this quick vegetable pulao.
The rice turned out very delicious and more than the rest on the plate, this was liked by all.
Easy Vegetable Pulao in Pressure Cooker
- 1 cup Rice
- 1 tsp Ginger Garlic paste
- 3 small Bay Leaf
- 2 inch Cinnamon
- 2 Cloves
- 1 Cardomom
- 1/2 cup Onion Julinnes
- 2 nos Green Chillies
- 1/2 tsp Red Chilli powder
- 1/2 tsp Kitchen King Masala
- Salt to taste
- 1/2 cup Mixed Vegetables Potatoes, Carrot, Beans
- 2 tbsp Ghee
- 1 tbsp Curds
- 1.5 cups Water
- Wash and Soak the rice for 20 mins.
- In a pressure cooker, heat the ghee, add the whole spices and saute for a min. Then add the ginger garlic paste and sauce for few mins.
- Next add the chopped onions, slit green chillies, and chopped vegetables.
- Once the vegetables get cooked, drain the rice and add to the cooker.
- Add the red chilli powder, kitchen king masala, salt and curds. Mix everything well.
- Add the water, cover with lid and cook for 3 whistles.
- Let the pressure fall down, fluff well and serve with raitha.