Spicy and delicious Achari Vegetable Pulao. It is flavored with achar aka spicy Indian chutney and whole pickle spices. Great one pot meal for weeknights.
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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 fits the bill perfectly.
One Pot Rice Recipe:
Being a south Indian many of my one pot dishes revolve around ‘rice’. I have quite a few rice recipes on the blog.
This pulao is interesting in that it has ‘achar’ or spicy Indian pickle aka chutney added right into the dish. Usually pickles are served with a dish and not in a dish, so that makes this dish spicy and very flavorful.
Ingredients
To make this achari flavored rice, the main ingredients are the achar/ pickle and the pickling spices.
Following pickling spices are added to emphasize the achari flavor in the dish:
In addition to the pickling spices, this recipe also needs an achar or pickle to make it spicy and lip smacking. I used this homemade tomato chutney.
Other ingredients you need are mixed vegetables. I used 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.
I added cooked chickpeas to add protein and make the dish more substantial. Chickpeas can replaced with other protein like kidney beans, black eyed peas, paneer or tofu.
For rice, I used basmati because it gives the best flavor and texture to this dish. But you can use any long grain rice.
Also feel free to substitute basmati with either brown rice or other whole grains like quinoa or millets.
Instructions
I used to make this achari vegetable pulao in the pressure cooker before I got into the Instant Pot wagon. Now I love my 7-in-1 6 quart Instant Pot and that is what you see in the video.
I have included instructions for both stove top pressure cooker and Instant Pot methods in the recipe.
In a pressure cooker or an instant pot (on saute mode), heat ghee and add the spices and asafoetida. Cook till the seeds start to splutter.
Add the onions and ginger-garlic paste; cook till they turn lightly browned around the edges, about 3~4 minutes.
Add the mixed vegetables, chickpeas, turmeric, chili powder, garam masala and salt. Cook for 2~3 minutes.
Add the achar/ pickle and mix well to combine. Cook on medium flame for 1~2 minutes. Then add rice and mix well.
Add 3 cups of hot water, mix well and 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.
Allow the pressure release naturally before opening the lid. Stir in chopped cilantro into the rice. Serve hot.
What achar/ pickle to use to make this Pulao:
Any of your favorite mildly spicy or extra spicy achar can be used in this recipe. I always have a jar of my mom’s tomato pickle in the fridge and I used that in hear. It is not very hot but definitely has a spicy kick.
A spoon of Andhra mango pickle (avakaya) would make this pulao extra spicy and absolutely delicious.
But feel free to use any pickle you have on hand. I love this Stonewall Kitchen Mango Chutney or feel free to try one of their amazing chutney collection.
Stonewall Kitchen Chutney Collection
On a side note these chutneys are also great to serve with paratha or even with sandwiches.
You can also use store bought or homemade pickle/ achar masala. Vaishali has an easy Methia Masala recipe to make right at home.
Use 1~2 tablespoons of this dry masala to this vegetable pulao instead of achar/ chutney.
Taste & Leftovers
This is a spicy and lip smackingly delicious recipe. It is quick and easy to make on a weeknight. And also tasty enough to make for guests.
Leftovers can be refrigerated for up to 2 days in an airtight container. It can also be frozen for up to 1 month.
Tips & Suggestions
- Feel free to use other veggies like cauliflower, baby corn, peppers (any color), cabbage etc.
- Chickpeas can replaced with other protein like kidney beans, black eyed peas, paneer or tofu.
- Brown rice or quinoa or millets are a great alternate to use instead of basmati in this recipe.
Few More Quick & Easy Rice Recipes to try:
More Instant Pot recipe Ideas:
Achari Vegetable Pulao Recipe
Ingredients
- 1½ cups Basmati Rice, soaked for at least 15 minutes
- 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 Large Onion, thinly sliced
- 1 teaspoon Ginger-garlic paste
- 1 cup 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)
- 2½ cups Hot Water
- ¼ cup Cilantro, finely chopped
Instructions
- 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.
- Add the onions and ginger-garlic paste; cook till they turn lightly browned around the edges, about 3~4 minutes.
- Add the mixed vegetables, chickpeas, turmeric, chili powder, garam masala and salt. Cook for 2~3 minutes.
- Add achar/ chutney and mix well to combine all the ingredients. Cook for 1 minute.
- Add the rice and mix well. Cook on medium flame for 1~2 minutes.
- 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.
- Allow the pressure release naturally before opening the lid. Gently fluff the rice and serve hot.
Notes
- Feel free to use other veggies like cauliflower, baby corn, peppers (any color), cabbage etc.
- Chickpeas can replaced with other protein like kidney beans, black eyed peas, paneer or tofu.
- Brown rice or quinoa are a great alternate to use instead of basmati in this recipe. Use 3 cups of water if using brown rice and 2¾ cups of water is using quinoa.
- Use any of your favorite Achar/ pickle. I used my mom’s tomato pickle but any mango or chili pickle will work well in this recipe.
- Use 1~2 tablespoons of this dry masala to this vegetable pulao instead of achar/ chutney.
- Leftovers can be refrigerated for up to 2 days in an airtight container. It can also be frozen for up to 1 month.
Srivalli
The pulao has surely such a lovely texture and feel..making it so filling with veggies and chickpea sounds so interesting..
Suma Gandlur
This flavorful pulao looks so inviting with that perfectly made rice where each grain is standing apart.
Priya Suresh
Omg, this achari vegetable pulao is just inviting me, alluring one pot meal.
Ruxana
Perfect and a yummy pulao
srividhya
interesting. I have tons of lemon pickle. I should try this with that. great share.
Vaishali Sabnani
I like all the ingredients going into this pulao..it must be really delicious. Perfect Sunday lunch.
sapana
This pulao looks very delicious with all those yummy ingredients going in.
Harini
Super idea to use a pickle in this rice.
Carrie Robinson
This looks like the perfect side dish! Yum! 🙂
PATRICIA A CONTE
I love rice dishes, and the spices in this one sound super-fragrant and delicious! And so easy to make using the Instant Pot!
Angela
This recipe looks amazing and sounds so flavorful. I will definitely be looking for the spices mentioned so that I can try it at home.
Pam Greer
I love finding new instant pot recipes, especially meatless ones for easy weeknight meals! This recipe is perfect!
Mahy
Fabulous veggie pulao that I definitely need to try ASAP. One of the best recipes I’ve seen to date!
Sharon
The variety of spices creates such flavor! And I love being able to use frozen veggies.
Ashley Marie Lecker
I love all the seeds to season the rice and the chickpeas! This is such a flavorful and delicious recipe. I like this as a side when we are grilling.