Instant Pot Vegetable Masala Rice

This Vegetable Masala Rice is a no-onion no garlic recipe that can be made in about 30 minutes. Also, making this in an instant pot makes it a lot easier than traditional methods, especially on busy days when this can be made ahead of time in the evening but still is warm when we come back for dinner later in the evening.

I got into the 'Instant Pot' madness during the holiday time and finally gave in and indulged myself in one. I have to say, I was pretty overwhelmed with it in spite of having cooked in a pressure cooker for a long time.

The first complete recipe that I have made in my instant pot is this vegetable masala rice. After a very long time, I am participating in the Cooking from a Cook Book challenge and this is my first post from Santhi Balaraman's book - Ungal Mansasukku Pudichadhu Mattum. 

I have to admit I totally enjoyed making this one-pot meal in my instant pot and I am so looking forward to making more in the coming days. Coming to the recipe, I have made it without onions and garlic and we did not miss the flavor a bit.

Cabbage works as a great substitute for onion in many recipes and I have been using it quite a bit these days.

This time I have used just carrots and peas along with cabbage in the vegetable masala bhaath recipe, but feel free to use any vegetable of your choice. I would also suggest using a little less water than usual, as the vegetables let out some moisture. I made one of my favorite okra raita / pachadi on the side.

Preparation time - 10 minutes
Cooking time - 30 minutes
Difficulty level - easy

Ingredients to make Vegetable Masala Rice - Serves 4 to 6

• Basmati Rice - 2 cups
• Cabbage - ¾ cup (finely chopped)
• Carrot - ½ cup (thinly sliced)
• Peas - ¼ cup
• Ginger - 1 inch (finely grated)
• Green chilies - 3 (sliced)
• Desiccated coconut - 3 tbsp
• Cumin seeds - 1 tsp
• Pepper - 1 tsp
• Cardamom - 4
• Cinnamon - 1 inch piece
• Bay leaf - 1 small leaf
• turmeric powder - ½ tsp
• Chili powder - 1 teaspoon (adjust based on your spice level)
• Coriander powder - 1 tsp
• Curry leaves - few
• Butter - 1 tbsp
• Oil/ghee - 1 tbsp
• Salt - as needed
• Cilantro - to garnish

Procedure - 

• Wash and soak the rice for about 15 minutes. Crush the cumin and pepper in a mortar to a coarse powder.

• Heat oil or ghee or a combination of both in the instant pot container. Turn it on SAUTE MODE.

• Add the crushed cumin and pepper, cinnamon, bay leaf, cardamom, and curry leaves. Fry for about a minute.

• Now add the chopped cabbage and saute until the cabbage is slightly softened (about 5 to 6 minutes).

• Now add the grated ginger and green chilies and fry for a minute more.

• Add the chopped carrots, green peas and desiccated coconut and saute for 2 to 3 minutes.

• Add the turmeric powder, chili powder, and coriander powder and mix well. Fry for a minute more.

• Drain the soaked rice and add it to the pot. Add the salt required and also the tablespoon of butter and mix well.

• Add about 3 to 3 ½ cups of water and close the instant pot. Turn off the saute mode and switch the instant pot to MANUAL MODE. Set it for about 7 minutes and let it cook.

• I let the pressure release naturally partially and then released it manually at the end.

• Garnish with chopped cilantro and serve with raita. I made one of my favorites, the Okra raita / pachadi.

Similar Rice Recipes

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Recipe

Instant Pot Vegetable Masala Bhaath

This Vegetable Masala Rice is a no onion no garlic recipe that can be made in about 30 minutes. Also, making this in an instant pot makes it lot easier than traditional methods, especially on busy days when this can be made ahead of time in the evening but still is warm when we come back for dinner later in the evening.

5 from 46 votes

Print Pin Rate

Course: Lunch Box Recipes, Lunch Recipes, One Pot Meal

Cuisine: Indian

Diet: Low Fat

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 461kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  Pressure cook
• ▢
  Wooden spoon

Ingredients

• ▢ 2 cups Basmati Rice
• ▢ ¾ cup Cabbage Finely chopped
• ▢ ½ cup Carrot Thinly sliced
• ▢ ¼ cup Peas
• ▢ 1 inch Ginger Finely grated
• ▢ 3 Green chilies Sliced
• ▢ 3 tablespoon Desiccated coconut
• ▢ 1 teaspoon Cumin seeds
• ▢ 1 teaspoon Pepper
• ▢ 4 Cardamom
• ▢ 1 inch piece Cinnamon
• ▢ 1 small leaf Bay leaf
• ▢ ½ teaspoon turmeric powder
• ▢ 1 teaspoon Chili powder Adjust based on your spice level
• ▢ 1 teaspoon Coriander powder
• ▢ few Curry leaves
• ▢ 1 tablespoon Butter
• ▢ 1 tablespoon Oil / ghee
• ▢ as needed Salt
• ▢ to garnish Cilantro

Instructions

• Wash and soak the rice for about 15 minutes. Crush the cumin and pepper in a mortar to a coarse powder
• Heat oil or ghee or a combination of both in the instant pot container. Turn it on SAUTE MODE.
• Add the crushed cumin and pepper, cinnamon, bay leaf, cardamom, and curry leaves. Fry for about a minute.
• Now add the chopped cabbage and saute until the cabbage is slightly softened (about 5 to 6 minutes).
• Now add the grated ginger and green chilies and fry for a minute more.
• Add the chopped carrots, green peas, and desiccated coconut and sauté for 2 to 3 minutes.
• Add the turmeric powder, chili powder, and coriander powder and mix well. Fry for a minute more.
• Drain the soaked rice and add it to the pot. Add the salt required and also the tablespoon of butter and mix well.
• Add about 3 to 3 ½ cups of water and close the instant pot. Turn off the saute mode and switch the instant pot to MANUAL MODE. Set it for about 7 minutes and let it cook.
• I let the pressure release naturally partially and then released it manually at the end.
• Garnish with chopped cilantro and serve with raita. I made one of my favorite, the Okra raita / pachadi.

Nutrition

Calories: 461kcal | Carbohydrates: 84g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 167mg | Potassium: 294mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3003IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 2mg

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