Instant Pot Achari Vegetable Pulao Recipe| Video

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:

• fennel
• fenugreek
• mustard
• nigella
• cardamom pods
• asafetida (hing)

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 pickle.

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.

Mango Chutney

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:

• Cheesy Italian Fried Rice
• 30 minute Rice & Beans
• Paneer Fried Rice

More Instant Pot recipe Ideas:

• Holiday Jeweled Rice
• Gujarati Undhiyu
• Steamed Date Pudding

Achari Vegetable Pulao Recipe

Spicy and delicious rice dish. It is flavored with achar aka spicy Indian pickle and whole pickle spices. Great one pot meal for weeknights.

Author: Pavani

Print Pin Rate

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Main Course

Cuisine: Indian, north indian

Servings: 4 Servings

Ingredients

1x2x3x

• 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.

Nutrition

Nutrition Facts

Achari Vegetable Pulao Recipe

Amount per Serving

Calories

550

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.