Mixed Vegetable Pulao in Pressure Cooker

by maria updated July 7, 2012

Mixed Vegetable Pulao in Pressure Cooker, Mixed Vegetable Pulao Recipe:Hmmm yesterday I made Mixed Vegetable Pulao in slow Pressure Cooker. Pualo, Pilau, Pilaf, Paella means the same and belong to same fraternity. Mixed Vegetable Pulao Or Pilaf's main source of ingredient is rice, some veggies, meat and aromatic spices. All are clubbed together and Pulao is formed. You can either cook them in Pressure cooker Or with covered lid.

Hmmm yesterday I made Mixed Vegetable Pulao in slow Pressure Cooker. Pulao, Pilau, Pilaf, Paella means the same and belong to same fraternity. Mixed Vegetable Pulao Or Pilaf’s main source of ingredient are rice, some veggies, meat and aromatic spices. All are clubbed together and Pulao is formed. You can either cook them in slow Pressure cooker Or with covered lid.

Mixed Vegetable Pulao in Pressure Cooker

Many people feel Pulao and Biryani are similar. However there are some differences in them which I will throw light on.

  1. In Biryani the rice and the gravy is cooked separately. Whereas in Pulao there isn’t any gravy and all are cooked together at one shot.
  2. Biryani is stacked with layers of gravy and rice. It’s then cooked on Dum (steam). Whereas Pulao has no layers.
  3. Mostly Biryani’s are heavily spiced and have a lot of ginger-garlic and herbs. Whereas Pulao do consist of spices but they are use in lesser quantity and even ginger-garlic paste, herbs are used in lesser quantities.
  4. Biryanis take a longer time to cook and level of difficulty is on a higher scale to make. Whereas Pulao’s are easy to make and takes about 20 mins it’s done instantly. If you cook pulao in pressure cooker within 3 whistles it’s ready.
  5. The best part is both Pulao and Biryani taste amazing and have a different taste and aroma. I love both of them.

Hope this helps people to differentiate between Pulao and Biryani. Also my pulao is mushy as I like to eat that way ;)

Last weekend had been good for me. We had been to Phoenix mall in Pune. Not to shop but to play games in the gaming section. However I saw this Scary House and wanted to go there to experience how scary was it? I pulled my hubby and friends into it. It was all dark inside and surrounded with weird ghosts. Suddenly they used to flash from somewhere and vanish some even come and touch you. I was laughing my guts out although I was a bit scary as it way too dark. When we all came out we were just laughing like mad. Guess it made us fresh and de-stressed us. Looking forward to have some more adventure and crazy stuff ;)

Total Time: 30 mins

Serves: 3 to 4 people

Ingredients:

  1. 2 cups basmati / kolam Or any long grained rice
  2. 4 cups vegetable stock Or water
  3. 3 tbsp clarified butter (ghee) Or oil
  4. 2 bay leaves
  5. 1.5 tbsp cumin seed
  6. 2 one inch cinnamon
  7. 1 big black cardamom (badi elaichi)
  8. 3 green cardamom (choti elaichi)
  9. 4 cloves
  10. 8 to 10 peppercorns (kalimiri)
  11. 1 mace (javitri)
  12. 8 to 10 mint leaves
  13. 2 onion medium sized chopped into julienne
  14. 3 green chilies chopped vertically Or into julienne
  15. 7 to 8 almonds crushed
  16. 100 gms green peas
  17. 100 gms cauliflower florets
  18. 100 gms french beans chopped medium sized
  19. 100 gms carrot cut into cubes
  20. 1 potato medium sized chopped into big chunks
  21. few coriander leaves
  22. 1 tbsp ginger-garlic paste
  23. 1 tbsp coriander seed powder (dhaniya)
  24. 1 tbsp garam masala powder
  25. 1 tbsp cumin seed powder (jeera)
  26. 1 tbsp fennel seed powder (saunf)
  27. 1 tbsp sugar
  28. sea salt Or salt as per taste

Method:

  • Keep all the vegetables chopped and ready. Also keep all spices handy.
  • Take the cooker Or vessel add 2 tbsp clarified butter. Once it’s hot add all ingredients from number 4 to 11. saute for 2 mins on low flame. It will give a nice aroma.
  • Now put mint leaves, almonds, sugar and ginger-garlic paste. Saute for a minute more.
  • It’s time to add one onion (keep other onion for tempering) julienne and green chilies. Saute for 3 to 4 mins until onion changes color to soft brown.
  • Put all the chopped veggies (cauliflower, carrots, peas, french beans, potatoes and some coriander leaves).
  • Add all spiced powder from number 24 to 26. Give a nice stir. Finally add rice + 4 cups of stock Or water + sea salt for seasoning. Again stir nicely. Cover with the lid and pressure cook on low heat until 3 whistles. Switch off the gas your Pulao is ready.
  • Just fry the second onion into 1 tbsp oil until brown in color. Spread them over the pulao. Serve hot with raita Or salad.

Tip:

  1. You could add veggies of your choice.
  2. If you like more spicy add more chilies.
  3. Pressure cook this on slow heat.

Enjoy Mixed Vegetable Pulao!

The printable version below:

5 from 1 reviews
Mixed Vegetable Pulao in Pressure Cooker
 
Prep time
Cook time
Total time
 
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 2 cups basmati / kolam Or any long grained rice
  • 4 cups vegetable stock Or water
  • 3 tbsp clarified butter (ghee) Or oil
  • 2 bay leaves
  • 1.5 tbsp cumin seed
  • 2 one inch cinnamon
  • 1 big black cardamom (badi elaichi)
  • 3 green cardamom (choti elaichi)
  • 4 cloves
  • 8 to 10 peppercorns (kalimiri)
  • 1 mace (javitri)
  • 8 to 10 mint leaves
  • 2 onion medium sized chopped into julienne
  • 3 green chilies chopped vertically Or into julienne
  • 7 to 8 almonds crushed
  • 100 gms green peas
  • 100 gms cauliflower florets
  • 100 gms french beans chopped medium sized
  • 100 gms carrot cut into cubes
  • 1 potato medium sized chopped into big chunks
  • few coriander leaves
  • 1 tbsp ginger-garlic paste
  • 1 tbsp coriander seed powder (dhaniya)
  • 1 tbsp garam masala powder
  • 1 tbsp cumin seed powder (jeera)
  • 1 tbsp fennel seed powder (saunf)
  • 1 tbsp sugar
  • sea salt Or salt as per taste
Instructions
  1. Keep all the vegetables chopped and ready.
  2. Also keep all spices handy.
  3. Take the cooker Or vessel add 2 tbsp clarified butter. Once it's hot add all ingredients from number 4 to 11. saute for 2 mins on low flame. It will give a nice aroma.
  4. Now put mint leaves, almonds, sugar and ginger-garlic paste. Saute for a minute more.
  5. It's time to add one onion (keep other onion for tempering) julienne and green chilies. Saute for 3 to 4 mins until onion changes color to soft brown.
  6. Put all the chopped veggies (cauliflower, carrots, peas, french beans, potatoes and some coriander leaves).
  7. Add all spiced powder from number 24 to 26. Give a nice stir. Finally add rice + 4 cups of stock Or water + sea salt for seasoning. Again stir nicely. Cover with the lid and pressure cook on low heat until 3 whistles. Switch off the gas your Pulao is ready.
  8. Just fry the second onion into 1 tbsp oil until brown in color. Spread them over the pulao.Serve hot with raita Or salad.
Nutrition Information
Serving size: 3 to 4 people



{ 4 comments… read them below or add one }

betty October 24, 2012 at 7:13 am

looks watery!!! gooey!! real pilau has to be like biryani in texture…, this is not a nice pic of a pilau. looks like milkrice with veg! sorry to be straight forward.

Reply

maria October 24, 2012 at 7:51 am

Betty thanks I will change the pic soon :) I know added more water hence it came out wet!but it tastes great looks might not be appealing.

Reply

suhani August 12, 2012 at 9:55 am

i made this pulav yesterday..and i finished the whole cooker..it was really tasty..thanks for sharing..

Reply

maria August 12, 2012 at 5:50 pm

Great Suhani I am glad you liked them take care :)

Reply

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