Bangalore Style Vegetable Pulav | Instant Pot & Pressure Cooker Method

Saturday, May 16, 2020


In Kannada, Pulao is known as Palav & this is one dish that transports me right back to my childhood. Whenever this was made at home, I used to eat this for lunch, dinner & also keep some aside to be eaten the next day. 

Also, I would make my Mum make this on my Birthday each year almost until I got married & moved out of home :) 


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What Kind of Rice to Use:

Traditionally Bangalore Style Pulao was made using Sona Masuri, a variety a raw rice widely consumed in Karnataka & Andhra regions. This was because, Basmati was not very popular in the south years ago & it was fairly expensive. We used to buy a small pack of Basmati Rice & use it sparingly 

So, it can be made either with Sona Masuri or Basmati, I personally prefer using Basmati  

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You Will Need:

  • 1 cup Basmati Rice OR Sona Masuri Rice 
  • 1 large Onion - sliced lengthwise
  • Potato - Diced
  • 1 Carrot- diced 
  • 1/4 cup Green Peas - Fresh/Frozen
  • 1 tablespoon Ghee
  • 1 tablespoon cooking oil
  • 3-4 Bay Leaves
  • Juice of Half a lime
  • Salt as per taste
  • A handful of Cashewnuts 
To Grind:

  • 3 tbsp grated coconut - fresh
  • A handful of Coriander Leaves leaves
  • A small Sprig of Mint Leaves
  • 1 1/2 tsp Poppy seeds(Khus Khus)
  • 2-3 green Cardamoms
  • 3-4 Cloves
  • 2 inch Cinnamon Stick
  • 1 Star Anise
  • 4 Garlic pods - optional 
  • A small knob of ginger
  • green chillies 
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INSTANT POT METHOD: 

(PRESSURE COOK ON  HIGH FOR 4 MINUTES, NPR FOR 4 MINUTES & RELEASE PRESSURE AFTER 4 MINUTES)

Clean Basmati Rice in several changes of water, Drain & set aside

Using a mixer/blender, Grind all the ingredients mentioned in the list adding very little water, into a smooth paste

Turn on the Sauté mode in the Instant Pot. Select the Normal Mode 
Add Ghee & Cooking oil into it, once its hot enough, add cumin seeds  & bay leaves & sauté for 20 seconds.

Meanwhile, To speeden the cooking process, I keep 1.5 cups of water to boil on the stovetop

Add onions & sauté for 3-4 minutes. Add the rest of the vegetables & add some salt. Mix well

Add the ground paste , give it a good mix & let it cook for 3-4 minutes.

Add Rice & gently mix. Now, carefully  add the water that was kept  boiling. Add salt, & give it a mix. 

Now, Press the cancel button to cancel the sauté mode. Close the lid & close the vent to sealing position (I have the model in which the vent automatically seals itself when closed)

Choose the Pressure Cook mode & Pressure cook on High for 4 minutes

When the instant pot beeps, Do an NPR for 4 minutes & then manually release the pressure.

Meanwhile, in a teaspoon of ghee toast cashew nuts. Add the toasted cashew nuts, also add lime juice if you wish to. I usually do not add lime juice 

Gently fluff with a fork & serve with Raita or Yogurt on the side 


PRESSURE COOKER METHOD

Clean Basmati Rice in several changes of water, Drain & set aside

Using a mixer/blender, Grind all the ingredients mentioned in the list adding very little water, into a smooth paste

Add Ghee & Cooking oil into a Pressure Cooker Pot, once its hot enough, add cumin seeds  & bay leaves & sauté for 20 seconds.

Meanwhile, To speeden the cooking process, I keep 1.5 cups of water to boil on the stovetop

Add onions & sauté for 3-4 minutes. Add the rest of the vegetables & add some salt. Mix well

Add the ground paste , give it a good mix & let it cook for 3-4 minutes.


Add Rice & gently mix. Now, carefully  add the water that was kept  boiling. Add salt, & give it a mix. 

Close the Cooker Lid & let it cook for 1 whistle. Set aside for the Pressure to release naturally.


Meanwhile, in a teaspoon of ghee toast cashew nuts. Add the toasted cashew nuts, also add lime juice if you wish to. I usually do not add lime juice 

Gently fluff with a fork & serve with Raita or Yogurt on the side 

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