Spiced Vegetable Pulao in a Pressure Cooker
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Ingredients
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.
- 2
In a pressure cooker, heat the oil or ghee over medium heat. Add the cumin seeds and allow them to sizzle for about 30 seconds.
- 3
Add the sliced onions and sauté until they become golden brown.
- 4
Stir in the ginger, garlic, and green chilies, cooking for another 2 minutes until fragrant.
- 5
Add the bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for an additional minute to release their flavors.
- 6
Mix in the mixed vegetables and sauté for about 2-3 minutes.
- 7
Add the drained basmati rice to the pot and carefully mix it with the vegetables and spices.
- 8
Pour in 1.5 cups of water and season with salt. Stir well.
- 9
Close the pressure cooker lid and cook on medium-high heat until the first whistle. Then, reduce the heat to low and cook for another 5 minutes.
- 10
Turn off the heat and let the pressure release naturally for about 10 minutes. Then, release any remaining pressure manually.
- 11
Open the lid carefully, fluff the rice gently with a fork, and garnish with fresh coriander leaves.
