Achari Vegetable Pulao | Instant Pot Recipe

Achari Vegetable Pulao is a spicy and scrumptious dish. Achar aka Indian pickle and whole pickle spices add an amazing flavor to this recipe. I also add mix vegetables and chickpeas to make a wholesome dish.

This is a great one pot meal perfect to make on weeknights. I make this dish in an Instant pot or pressure cooker for a quick and easy meal. Serve with some raita, or plain yogurt and enjoy!!

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About the recipe

I love 'One Pot Dishes'. They are easy to make, very convenient and only 1 dish to clean. This spicy and delicious achari vegetable pulao recipe fits the bill perfectly.

Being a south Indian many of my one pot dishes revolve around 'rice'. I have quite a few rice recipes on the blog. This achari veg pulao is a spicy and scrumptious recipe. Whole pickle spices like mustard, fennel, fenugreek and nigella seeds add a ton of flavor along with actual pickle.

Veg achari is quite a popular restaurant style side dish. So, if you are wondering what is Achari? It means that the dish is cooked with pickling spices to give the dish a spicy and scrumptious.

This achari veg pulao recipe uses the same pickling spices and achar idea, but makes it a complete meal by cooking with rice. Adding the achar right into the dish while cooking, uniformly flavors the whole dish. Usually pickles are served with a dish and not in a dish, so that makes this dish spicy and very flavorful.

Chickpeas and mixed vegetables to add protein and make the dish more substantial. I usually use homemade pickles like this tomato nilava pachadi, but you can use your favorite store bought pickle as well.

Instant pot makes this recipe so quick and easy. Serve with simple yogurt or raita and enjoy!!

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this achari vegetable pulao:

• Achar/ pickle:
  • Use any of your favorite mildly spicy or extra spicy achar in this recipe.
  • I always have a jar of my mom's tomato pickle in the fridge and I use that in here. It is not very hot but definitely has a spicy kick.
  • A spoon of Andhra mango pickle (avakaya) would make this veg pulao extra spicy and absolutely delicious.
  • You can also use store bought or homemade pickle/ achar masala. Vaishali has an easy Methia Masala recipe to make right at home.
• Pickling spices:
  • fennel
  • fenugreek
  • mustard
  • nigella
  • cardamom pods
  • asafetida (hing)

• Rice - I love using basmati rice for its flavor and texture. But you can use any medium or long grain rice. Also feel free to substitute basmati with either brown rice or other whole grains like quinoa or millets.
• Onion, green chilies and ginger+garlic paste.
• Mix vegetables - I use frozen mix which has carrot, green beans, green peas and corn. Feel free to use other veggies like cauliflower, baby corn, peppers (any color), cabbage etc.
• Chickpeas - replace with other protein like kidney beans, black eyed peas, paneer or tofu.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Instant pot vegetable pulao with achar/ pickle:

Rinse and drain the rice and soak in water in a medium bowl.

In a pressure cooker or an instant pot (on sauté mode), heat ghee and add fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cardamom, cumin seeds and asafoetida. Cook till the seeds start to sputter and get fragrant, about 1 minute.

Add the onions and ginger-garlic paste; cook till they turn lightly browned around the edges. Stir in the mixed vegetables, chickpeas, turmeric, chili powder, garam masala and salt.

Add achar/ chutney and mix well to combine all the ingredients. Cook for 1 minute. Stir in the rice and mix well. Cook on medium flame.

Add water, cilantro and mix well. Pressure cook for 2 whistles. If using the Instant Pot, cancel the sauté mode and press the pressure cook/ manual mode and cook on high for 5 minutes.

Allow the pressure release naturally before opening the lid. Gently fluff the rice and serve hot.

Expert Tips

• Instead of achar/ pickle with oil, you can use 1~2 tablespoons of pickle masala to this vegetable pulao.
• Feel free to use your favorite veggies. Cauliflower, baby corn, peppers (any color), cabbage etc. are all great options.
• Replace chickpeas with other protein like kidney beans, black eyed peas, paneer or tofu.
• Brown rice or quinoa or millets are great alternates to use instead of basmati in this recipe.
• Store leftover achari pulao in an airtight container for up to 3 days. You can also freeze it for up to 1 month.
• You can also make achari biryani or avakai biryani by adding avakaya pachadi to veg biryani recipe.

You might also like

Here are a few more quick and easy rice recipes that you might like:

Recipe Card

Achari Vegetable Pulao Recipe

Spicy and delicious Achari Vegetable Pulao. It is flavored with achar aka spicy Indian pickle and whole pickle spices. Great one pot meal!!

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Main Course

Cuisine: Indian, north indian

Servings: 6 Servings

Ingredients

1x2x3x

• 1½ cups Basmati Rice, soaked for at least 15 minutes
• 2¾ cups Water
• 2 tablespoons Ghee
• 1 teaspoon Fennel seeds
• 1 teaspoon Mustard seeds
• 1 teaspoon Fenugreek seeds
• 1 teaspoon Nigella seeds
• 1 teaspoon Cumin seeds
• 2 Cardamom pods
• ½ teaspoon Asafoetida (hing)
• 1 Large Onion, thinly sliced
• 1 teaspoon Ginger-garlic paste
• 2 cups Mixed vegetables (chopped carrots, green beans, cauliflower etc)
• 1 cup Chickpeas, boiled
• ½ teaspoon Turmeric
• ½ teaspoon Red Chili powder
• ½ teaspoon Garam masala
• To taste Salt
• 2 tablespoons Achar/ Pickle (I used some homemade tomato pickle, but any other achar would also work)
• ¼ cup Cilantro, finely chopped

Instructions

• Rinse and drain the rice and soak in water in a medium bowl.
  1½ cups Basmati Rice, soaked for at least 15 minutes, 2¾ cups Water
• In a pressure cooker or an instant pot (on saute mode), heat ghee and add fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cardamom, cumin seeds and asafoetida. Cook till the seeds start to sputter and get fragrant, about 1 minute.
  2 tablespoons Ghee, 1 teaspoon Fennel seeds, 1 teaspoon Mustard seeds, 1 teaspoon Fenugreek seeds, 1 teaspoon Nigella seeds, 2 Cardamom pods, ½ teaspoon Asafoetida (hing), 1 teaspoon Cumin seeds
• Add the onions and ginger-garlic paste; cook till they turn lightly browned around the edges, about 3~4 minutes.

  Stir in the mixed vegetables, chickpeas, turmeric, chili powder, garam masala and salt. Cook for 2~3 minutes.
  1 Large Onion, thinly sliced, 1 teaspoon Ginger-garlic paste, 2 cups Mixed vegetables (chopped carrots, green beans, cauliflower etc), 1 cup Chickpeas, boiled, ½ teaspoon Turmeric, ½ teaspoon Red Chili powder, ½ teaspoon Garam masala, To taste Salt
• Add achar/ chutney and mix well to combine all the ingredients. Cook for 1 minute. Stir in the rice and mix well. Cook on medium flame for 1~2 minutes.
  2 tablespoons Achar/ Pickle (I used some homemade tomato pickle, but any other achar would also work)
• Add water, cilantro and mix well. Pressure cook for 2 whistles. If using the Instant Pot, cancel the saute mode and press the pressure cook/ manual mode and cook on high for 5 minutes.
  ¼ cup Cilantro, finely chopped
• Allow the pressure release naturally before opening the lid. Gently fluff the rice and serve hot.

Video

Notes

• Instead of achar/ pickle with oil, you can use 1~2 tablespoons of pickle masala to this vegetable pulao.
• Feel free to use your favorite veggies. Cauliflower, baby corn, peppers (any color), cabbage etc. are all great options.
• Replace chickpeas with other protein like kidney beans, black eyed peas, paneer or tofu.
• Brown rice or quinoa or millets are great alternates to use instead of basmati in this recipe.
• Store leftover achari pulao in an airtight container for up to 3 days. You can also freeze it for up to 1 month.
• You can also make achari biryani or avakai biryani by adding avakaya pachadi to veg biryani recipe.

Nutrition

Calories: 324kcal | Carbohydrates: 58g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 46mg | Potassium: 359mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3199IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 3mg

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