Nutritional Info:
Calories: 322.3Kcal, Fat: 14.4g, Carbs: 44.4g, Protein: 4.7g
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Servings
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Ingredients
- 1 cup long-grain Basmati rice rinsed
- 1 1/4 cup Water
- 1/4 cup cooking oil
- 2 baby potatoes quartered
- 5 button mushrooms quartered
- 1/3 cup small cauliflower florets
- 6-7 green beans cut into pieces
- 1 small carrot, slivered or cut into pieces
- 1 small onion sliced fine
- 1 1/2 tbsp ginger-root chopped fine or grated
- 2 thai chillies
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp Cumin Seeds
- 3 cloves
- 3 green cardamom
- 2 sprigs cilantro or parsley
- Salt to Taste
Ingredients
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|
Instructions
- 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 (for 30 seconds).
- Add the onion and ginger and saute until the onion softens for 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.
Summary
Recipe Name
Cauliflower Vegetable Pulao Recipe
Author Name
InstaFitness
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 4 Review(s)