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 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 minutesCooking time - 30 minutesDifficulty level - easy
Ingredients to make Vegetable Masala Rice - Serves 4 to 6
Basmati Rice - 2 cupsCabbage - ¾ cup (finely chopped)Carrot - ½ cup (thinly sliced)Peas - ¼ cupGinger - 1 inch (finely grated)Green chilies - 3 (sliced)Desiccated coconut - 3 tbspCumin seeds - 1 tspPepper - 1 tspCardamom - 4Cinnamon - 1 inch pieceBay leaf - 1 small leafturmeric powder - ½ tspChili powder - 1 teaspoon (adjust based on your spice level)Coriander powder - 1 tspCurry leaves - fewButter - 1 tbspOil / ghee - 1 tbspSalt - as neededCilantro - 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 favorite, the Okra raita / pachadi.
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