Pressure Cooker Tomato Pulao (with step-wise instructions)

Pressure Cooker Tomato Pulao with bean sprouts and radish is a one pot complete meal made super easy in a pressure cooker! A delicious Indian flavored mixed vegetable, tomato based rice; vegan, gluten free and with a stove top option too!

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I love using my pressure cooker to speed up making healthy and nutritious meals for my family , be it in my Indian style stove top pressure cooker or the electric “Instant Pot” when I am in the US.

Lately, my blogging has taken a back seat due to some personal health issues although my mind is racing with ideas to post on my blog and cook or bake up a storm in the kitchen!

Today, all I wanted to do was make a one-pot meal for lunch and then attend to my other backed up blog activities and household chores.

It was so quick in a pressure cooker and needs only very few ingredients which you may already have in your pantry.

Once you make this, your family will be asking for more! Just keep changing the veggies and protein if adding and you have a different tomato pulao every time!

INGREDIENTS NEEDED TO MAKE PRESSURE COOKER TOMATO PULAO:

Good quality Basmati rice – you can use regular long grain rice too, but make sure the rice you use does not overcook

Vegetables – I have used a mix of mung bean sprouts (which are always in my fridge), green peas, carrots and sliced red radish. You can use any mix of vegetables you like

Spices – all basic spices that gives any Indian pulao that exotic aroma; jeera/cumin seeds, cloves, cinnamon, bay leaf, green cardamoms, fennel seeds and star anise. Feel free to add or omit any spice depending upon what you have or like.

Spice powders – the regular mix of haldi/turmeric powder, black pepper powder (which you must always add when you use turmeric to help in absorption of curcumin in turmeric), Kashmiri red chili powder (more for the red color than heat or spice) or use cayenne pepper powder/paprika and garam masala powder (your favorite one; store bought or homemade)

Aromatics – onions, ginger, garlic (bottled store bought ginger garlic paste would do too), green chilies/Serrano peppers for that distinct bite of heat (optional)

Tomatoes – normally, I would stir in tomato in the pulao but today decided to puree a couple with some Serrano peppers/green chili and then used in the pulao

Oil – any cooking oil

If not vegan, feel free to use some ghee or clarified butter.

MAKING ANY PULAO IN A PRESSURE COOKER:

While using the stove top Indian style pressure cooker, you saute the aromatics, veggies and pressure cook  the rice for a couple of whistles and then remove from stove top to let the rice cook without getting overcooked.

In an Instant Pot, after sauteing the aromatics, spices and veggies, pressure cook on “LOW” for just 5 minutes and then quick pressure release manually.

Open the IP, remove the inner pot and then place on trivet to stop the rice from continuing to cook and then turn mushy; loosely cover with a lid. Leave aside for at least 10 minutes and then gently mix, garnish and enjoy!

SERVING SUGGESTIONS:

It is a complete meal by itself which needs only a side of yogurt/curd or raita on the side or some chopped salad veggies for freshness and crunch but we enjoyed this delicious, easy to make and super healthy one-pot delight with some beetroot yogurt rice too on the side from leftover rice from yesterday.

And recently, I made it with some frozen veggies (mix of carrots, peas, green beans and corn) and served it with my favorite Tamil Style Vegetable Kurma (with some paneer added)!

If you do happen to try this ready in 30 minutes Pressure Cooker Tomato Pulao, I would love to hear about it. Please feel free to leave a comment/rating in the box below or share your version on Instagram (@curryandvanilla16) or on my Face book page.

Enjoy Foodie Friends and Happy Cooking!

If you are like me and end up having plenty of one pot meals for lunch or dinner, then do check out these too:

• Pressure Cooker Sambar Sadam/Rice
• Tamarind Rice
• Curry Leaves Pulao

HOW TO MAKE PRESSURE COOKER TOMATO PULAO IN AN INSTANT POT AND STOVE TOP PRESSURE COOKER:

Wash Basmati rice in plenty of water until the water runs clear and then soak in fresh water for at least 20 minutes or until you prep the rest of the ingredients.

To make the tomato puree, chop the tomatoes and green chilies and blend in a small blender jar to a fine puree and set aside.

Wash and chop onions, grate or mince ginger and garlic if using fresh and prepare all the rest of the vegetables you need in this pulao.

Now to the pressure cooking part.

TO MAKE IN AN INSTANT POT:

Turn the instant pot to “saute” and then add 3 tbsp oil.

When the oil turns hot, add the dry spices: 1 tsp cumin, 1 bay leaf, 2 cloves, 1 star anise and ½ tsp fennel seeds; saute for a few seconds to bloom and aromatize the oil.

Then, stir in the chopped onions and fry again, stirring often until lightly soft; a minute more.

Stir in ginger garlic paste and fry again for a few seconds mainly to remove the raw odor of garlic.

Tip in the chopped and prepped veggies. Add the veggies of your choice.

Mix well and then add the dry spice powders: 1 tsp Kashmiri red chili powder, 1 tsp garam masala powder, ¼ tsp haldi/turmeric powder and ½ tsp black pepper powder. Mix and then fry for a few seconds more.

Tip in the drained rice and give it a good mix.

Stir in the tomato puree made earlier.

Mix well and saute for a few seconds.

If at this point, you see the bottom of the pot getting stuck with spices or or burnt food, turn the IP off, remove the inner pot and scrape the bottom to loosen the stuck portion.

Place the inner pot back into the instant pot and turn the IP on to saute again. This step is needed only if you feel the spices or bottom of the pan is burning.

Stir in 2 cups hot water, 2 tsp of salt or to taste and mix again. Using hot water speeds up the pressure building time part; saves time.

Close the pot, cancel the saute button and then pressure cook on “LOW” for exactly 5 minutes.

Once the 5 minutes are up, manually release the pressure and then once the seal drops, open the Instant Pot.

Remove the inner pot from the IP and place on a trivet. This step ensures the rice does not continue to cook and turn the final product turns mushy.

Loosely cover and set aside for at least 10 minutes. After some cooling, you will notice the grains of rice fluff up and stay separate. Garnish with chopped cilantro or parsley (if you do not like cilantro) now and enjoy!

TO MAKE ON A STOVE TOP PRESSURE COOKER:
Heat the pressure pan  with 3 tbsp oil and when the oil is hot, add the dry spices –1 star anise, 2 cloves, 1 bay leaf, 1 tsp cumin seeds, ½ tsp fennel or saunf and 1 inch piece cinnamon stick.

Saute on medium heat for few seconds and then add 1/2 cup chopped onions. Fry again, stirring until slightly soft.

Add 1 tbsp ginger garlic paste and fry again for a few more seconds.

Tip in the prepared veggies and stir in the spice powders: 1 tsp each Kashmrir red chili powder and garam masala powders and ¼ tsp each haldi and black pepper powders.

Mix well and then add washed, soaked and drained rice; stir to combine.

Add tomato puree and mix again.

Stir in 2 tsp salt (or to taste) and 2 ¼ cups hot water.

Mix well and pressure cook for 2 whistles (or 5 minutes on low after 1^st whistle) and turn off the stove.

Let pressure drop naturally before opening the pressure pan.

Fluff up when fairly cool but still warm.

SERVING SUGGESTIONS:

Once the pulao is ready (each grain of rice should be separate, long and fluffy), garnish with freshly chopped cilantro and serve hot with a side of yogurt, raita, salad, potato chips or any of your favorite curry.

Enjoy my foodie friends!

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Pressure Cooker Tomato Pulao (with radishes and sprouts)

One pot complete meal made super easy in a pressure cooker! A delicious Indian flavored mixed vegetable, tomato based rice, vegan, gluten free dish and with a stove top option too!

Course Brunch, Dinner, Lunch, Main Course

Cuisine Indian

Keyword Biryani, Instant Pot, plant based, Pressure Cooker, Pulao, spices, Tomato, Vegan

Prep Time 20 minutes

Cook Time 15 minutes

Servings 4

Author Vanitha Bhat

Ingredients

• 1 1/2 cups basmati rice soaked for 20 minutes and drained
• 2 tomatoes 1 to 1 1/2 cups puree
• 1 green chili/Serrano pepper
• 3 tbsp oil
• 2 cloves
• 1 bay leaf
• 1 inch piece cinnamon stick
• 1 tsp jeera/cumin seeds
• ½ tsp fennel seeds/saunf
• ½ cup chopped onions
• 1 tbsp ginger garlic paste or use freshly grated or minced
• ¼ cup chopped carrots
• ½ cup green peas
• ½ cup mung bean sprouts
• ½ cup sliced red radishes
• 2 tsp salt or to taste
• 2 cups hot water
• Freshly chopped coriander leaves/cilantro for garnishing

Instructions

1. Wash 1 1/2 cups Basmati rice in plenty of water until the water runs clear and then soak in fresh water for at least 20 minutes or until you prep the rest of the ingredients.

2. To make the tomato puree, chop the tomatoes and green chilies and blend in a small blender jar to a fine puree and set aside. You will need 1 to 1 1/4 cups puree.

3. Wash and chop/slice onions (1/2 to 1 cup) , grate or mince ginger and garlic if using fresh and prepare all the rest of the vegetables you need in this pulao.

4. Now to the pressure cooking part.

TO MAKE IN AN INSTANT POT:

1. Turn the instant pot to “sauté” and then add 3 tbsp. oil.

2. When the oil turns hot, add the dry spices: 1 tsp cumin, 1 bay leaf, 2 cloves, 1 star anise and ½ tsp fennel seeds and sauté for a few seconds to bloom and aromatize the oil.

3. Then, stir in the chopped onions and fry again, stirring often until lightly soft; a minute more.

4. Stir in 1 tbsp. ginger garlic paste and sauté again for a few seconds mainly to remove the raw odor of garlic and then tip in the chopped and prepped veggies.

5. Mix well and then add the dry spice powders: 1 tsp Kashmiri red chili powder, 1 tsp garam masala powder, ¼ tsp haldi/turmeric powder and ½ tsp black pepper powder. Mix and then fry for a few seconds more.
6. Add the drained rice and mix well; fry for a few seconds.
7. Tip in the pureed tomatoes and give it a good mix. Gently sauté continuously.
8. If at this point, you see the bottom of the pot getting stuck with spices or burnt food, turn the pot off, remove the inner pot and scrape the bottom to loosen the stuck portion.

9. Return the pot to the IP.

10. Turn the sauté button on again and stir in 2 cups hot water and 2 tsp or as per taste salt.
11. Mix well. Using hot water speeds up the pressure building time part.
12. Close the pot, cancel the sauté button and then pressure cook on “LOW” for exactly 5 minutes.
13. Once the 5 minutes are up, manually release the pressure and then once the seal drops, open the Instant Pot and remove the inner pot from the IP and place on a trivet. This step ensures the rice does not continue to cook and turn the final product mushy.
14. Loosely cover and set aside for at least 10 minutes.
15. After some cooling, you will notice each grain of rice fluffy and starting to separate.

TO MAKE ON A STOVE TOP PRESSURE COOKER:

1. Heat the pressure pan with the oil (3 tbsp.) and when the oil is hot, add the dry spices –1 star anise, 2 cloves, 1 bay leaf, 1 tsp cumin seeds, ½ tsp fennel or saunf and 1 inch piece cinnamon stick.

2. Sauté on medium heat for few seconds and then add the chopped onions (1/2 to 1 cup). Fry again, stirring until slightly soft.

3. Add 1 tbsp. ginger garlic paste and fry again for a few more seconds.

4. Tip in the prepared veggies and stir in the spice powders: 1 tsp each Kashmrir red chili powder and garam masala powders and ¼ tsp each haldi and black pepper powders.

5. Mix well and then add washed, soaked and drained rice (1 1/2 cups); stir to combine.

6. Add tomato puree and mix again.
7. Stir in 2 tsp salt (or to taste) and 2 ¼ cups hot water.
8. Mix well and pressure cook for 2 whistles (or 5 minutes on low after 1st whistle) and turn off the stove.
9. Let pressure drop naturally before opening the pressure pan.
10. Fluff up when fairly cool but still warm.

SERVING SUGGESTIONS:

1. Once the pulao is ready (each grain of rice should be separate, long and fluffy), garnish with freshly chopped cilantro and serve hot with a side of yogurt, raita, salad, potato chips or any of your favorite curry.
2. Enjoy Foodies and hope you enjoy this delicious one-pot Pressure Cooker Tomato Pulao with family and friends at home or at any gathering!
3. Happy Eating!

Recipe Notes

• Adjust the amount of spices according to personal taste.
• Soaking rice ensures fluffy rice as well as reduction in cooking time.
• The amount of water again depends upon the quality of the rice you use or have. I have used Basmati rice.
• Use any mix of veggies you like or have, fresh preferably or even frozen.
• Enjoy Foodies!

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