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Instant Pot Masala Pulao




This recipe has been in my camera archives for months; I just never got around to posting it. I modified this recipe and made it in the instant pot instead of the pressure cooker and it turned out amazing!! It is a simple yet flavorful dish that is extremely comforting!



You can add any vegetables that you like -I just used what I had on hand. My favorite part is that it comes together in just 30 minutes!! I love making this with chole chana, but it's just as good and filling to be a standalone meal It is also kid friendly - I serve it to Ahaan with yogurt to tone down the spice level. Hope you guys enjoy it!


Stay happy, stay hungry!



Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Serving size: 4 people


Ingredients:

  • 1 cup Basmati Rice

  • 2 cups water

  • 1 onion, chopped

  • 1 small potato, chopped

  • 4-5 cloves of garlic, chopped

  • 1 inch ginger, grated

  • 1 jalapeño, chopped

  • 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans), thawed

  • 1 tbsp vegetable oil

  • 1 tsp cumin seeds

  • ½ tsp mustart seeds

  • 3 whole cloves

  • 3 whole pepper corns

  • 1 bay leaf

  • 1 red dried chili

  • ¼ tsp asafetida (hing)

  • 1 tsp red chili powder

  • ½ tsp turmeric powder

  • 1 tsp cumin coriander powder (dhana jeeru)

  • 1 tsp garam masala

  • 1 tsp Mdh puloa masala (optional)

  • Salt to taste

  • Cilantro, chopped (optional)

Direction:

  1. Rinse the rice well and set aside.

  2. Set your instant pot on sauté mode for 10 minutes.

  3. Add oil; once the oil is hot, add cumin seeds and mustard seeds. Once the seeds start to splatter, add cloves, peppercorn, bay leaf, dried red chili, and asafetida.

  4. Add onions and let cook until translucent (3-4 minutes). Then add the garlic, ginger, jalapeño, and potatoes cook for about 2 minutes. Add the frozen vegetables and all the remaining spices - mix everything well; add a couple of tbsp of water to deglaze the pot.

  5. Add the rice and water, mix well. Close the lid and seal the knob. Pressure cook for 10 minutes on high. (You can use natural release or quick release)

  6. Mix everything well, garnish with cilantro (if using) and serve hot!

Notes:

  • You can serve this with raita or plain yogurt.

  • You can use any kind of rice you have on hand, I prefer basmati because of the longer grain.

  • MDH pulao masala can be found at any local Indian grocery store.

  • You don’t need to pre-soak the rice, if the rice is pre soaked; it reduces the cooking time by a couple of minutes.

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