Press the saute button (normal) on your instant pot and when it displays HOT, add the oil and whole spices. Let the spices sizzle in the oil (30 seconds).
Add the onion and ginger and saute until the onion softens (2 minutes).
Add 1 cup rinsed rice and mix with a spoon to make sure it is well coated with the oil. Stir it for 2 minutes before adding the vegetables.
Add all the vegetables, salt and 1 1/4 cup water. Cancel the saute mode and secure the lid. Make sure the steam release handle is sealed.
Press the pressure cooking button (high) and set the timer to 4 minutes. After the timer beeps, wait for 5 minutes and then release the pressure by turning the steam release handle to venting.
Open the pot and fluff up the pulao with a fork. Garnish with cilantro and serve hot.
Don’t forget to roast the rice a bit (2 minutes) after adding it to the oil and aromatics. Stir the rice until it is well-coated in the oil and looks somewhat translucent and toasted. This is how the grains become fluffy and separated after they’re cooked.
Keep to the rice and water ratio used in the recipe. 1 cup of uncooked rice needs 1 1/4 cups water only.
Don’t release pressure before 5 minutes. For soft rice, you need to let it rest in its own steam for some time.
Don’t skimp on the ginger root. It gives a LOT of flavor to the rice pulao.
Add the vegetables of your choice. Sweet peas, broccoli, corn, edamame and peppers also work.
Omit the chillies for a non-spicy pulao or add a different variety like Serrano.
For a more festive pulao, add toasted cashews and raisins as a garnish.
Keywords: vegetable pulao, rice, pressure cooked pulao, Indian pilaf
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