Veg Pulao

Pressure cooker made

Recipe by Harsh Tripathi of Kanpur, IN

Ingredients vegetarian 4 servings

    • 1 cup basmati or other rice
    • 1 medium potato unpeeled, quartered
    • 1 capsicum, deseeded and chopped in strips
    • 1 onion, peeled and quartered
    • 1 onion chopped
    • 8-10 peapods shelled, washed
    • 4-5 french beans, destringed, halved
    • 1 carrot, sliced into 1/4" rounds
    • 5 green chillies
    • 5 flakes garlic
    • 2" piece ginger
    • 3 sprigs fresh mint leaves
    • 2 sprigs fresh coriander leaves
    • 1/2 tsp. garam masala
    • 1/4 tsp. turmeric powder
    • 1 tbsp. peanuts
    • 1 cup grated coconut
    • 1/2 tsp. each cumin and mustard seeds
    • 3 cloves
    • salt to taste
    • 2 tbsp. oil or ghee


    1. Wash and soak rice in water for 15 minutes Prepare, wash and drain vegetables together in a colander. Grind to a paste together in a small mixie: Coconut, green chillies, ginger, garlic, mint, coriander, chopped onion.
    2. Heat oil in a pressure pan or cooker.
    3. Add seeds, cloves, allow to splutter.
    4. Add drained vegetables, stir fry for a minute.
    5. Add rice, stir gently with spatula for a minute.
    6. Add ground chutney, add all other masalas, salt.
    7. Stir gently for a minute.
    8. Add 2-1/2 cups hot water.
    9. Bring to a boil, check taste of water for salt and chillies.
    10. The mixture should taste a little extra of both.
    11. Once boiling well, cover cooker lid.
    12. Allow to cook for 1 whistles, take off fire.
    13. Allow to cooker to cool properly before opening.
    14. At least 15 minutes must be allowed, since this time will help rice to absorb excess water.
    15. Serve hot, as is it or with curds or raitha.


    Harsh Tripathi

    Harsh Tripathi

    what is peapods??

    samina ansari

    hi,please any one can tell me what do u mean by peapods , and onion qaurtered


    very good reciepe ,very tasty.