Vegetable Pulav (cooked with milk) using Instant Pot

Ingredients

• 2 tbsp Ghee
• 1 tbsp Ginger garlic paste
• 1 tbsp Garam masala
• 1 bunch Mint
• 1 bunch Coriander leaves
• 2 unit Tomatoes (Small ones)
• 1 unit Red onions
• 5 unit Green chillies
• 2.5 cup Basmati Rice (Soak it for 20 minutes)
• 0.75 cup Whole Milk
• 1 unit Carrot (Cut it small)
• 1 bunch Green beans (Cut into one inch long parts)
• 2 unit Potato
• 0.5 cup Green peas
• 1 handful Curry leaves
• 2 unit Bay leaves
• 0.5 inch Cinnamon stick
• 3 unit Green cardamom pods
• 3 unit Cloves
• 2 unit Star anise
• 5 cup Water (For cooking rice)
• 1 to taste Salt (Adjust as needed)

Instructions

1. 1Set the Instant Pot to sauté mode and add the ghee. Once hot, add the bay leaves, cinnamon stick, green cardamom pods, cloves, and star anise. Sauté for a few minutes until fragrant.
2. 2Add the green chillies and curry leaves to the pot and sauté for about 20 seconds. Then, add the red onions and continue to sauté for approximately 3 minutes until the onions are translucent.
3. 3Stir in the ginger garlic paste and sauté until the raw aroma dissipates, about 2 minutes.
4. 4Add the mint and coriander leaves, stirring to combine. Then, add the chopped carrot, green beans, potato, and green peas. Sauté for a few minutes until the vegetables are slightly tender.
5. 5Add the tomatoes and sauté for an additional minute. Then, add the soaked basmati rice and stir gently to combine.
6. 6Pour in the whole milk and water, then add the garam masala and salt. Stir well to ensure all ingredients are evenly distributed. Taste and adjust salt if necessary.
7. 7Cancel the sauté mode and set the Instant Pot to manual mode. Cook on high pressure for 6 minutes, then allow the pressure to release naturally.