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Vegetable masala bhaath in a pot
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5 from 46 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch Box Recipes, Lunch Recipes, One Pot Meal
Cuisine: Indian
Diet: Low Fat
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