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    Home » Rice » Biryani & Pulao » Achari Vegetable Pulao

    Instant Pot Achari Vegetable Pulao Recipe| Video

    Published: Jul 11, 2020 · Modified: Mar 31, 2021 by Pavani · 16 Comments

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    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.

    White bowl with Achari vegetable Pulao with a cilantro sprig on top

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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.

    Spiced needed for the recipe placed in white bowls - Fennel, fenugreek, mustard, nigella, cardamom

    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.

    Glass jar with spicy 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.

    Required Ingredients for achari pulao - mixed vegetables, rice, chickpeas and chutney

    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.

    Step by step photos showing sauteed spices, onions, mixed veggies, chickpeas and ground spices

    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.

    Step by step photos showing a spoon of tomato achar/ chutney being added to sauteed mixed veggies, then adding rice and water

    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.

    White bowl with achari vegetable pulao with a jar of pickle in the background

    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
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Course: Main Course
    Cuisine: Indian, north indian
    Servings: 4 Servings

    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.

    Nutrition

    Calories: 550kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!
    Achari Vegetable Pulao

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    Reader Interactions

    Comments

    1. Srivalli

      December 03, 2016 at 8:40 am

      The pulao has surely such a lovely texture and feel..making it so filling with veggies and chickpea sounds so interesting..

      Reply
    2. Suma Gandlur

      December 03, 2016 at 1:41 pm

      This flavorful pulao looks so inviting with that perfectly made rice where each grain is standing apart.

      Reply
    3. Priya Suresh

      December 03, 2016 at 1:52 pm

      Omg, this achari vegetable pulao is just inviting me, alluring one pot meal.

      Reply
    4. Ruxana

      December 05, 2016 at 3:51 am

      Perfect and a yummy pulao

      Reply
    5. srividhya

      December 05, 2016 at 11:44 am

      interesting. I have tons of lemon pickle. I should try this with that. great share.

      Reply
    6. Vaishali Sabnani

      December 05, 2016 at 12:36 pm

      I like all the ingredients going into this pulao..it must be really delicious. Perfect Sunday lunch.

      Reply
    7. sapana

      December 06, 2016 at 12:42 pm

      This pulao looks very delicious with all those yummy ingredients going in.

      Reply
    8. Harini

      December 14, 2016 at 1:01 pm

      Super idea to use a pickle in this rice.

      Reply
    9. Carrie Robinson

      July 13, 2020 at 8:31 am

      5 stars
      This looks like the perfect side dish! Yum! 🙂

      Reply
    10. PATRICIA A CONTE

      July 13, 2020 at 8:35 am

      5 stars
      I love rice dishes, and the spices in this one sound super-fragrant and delicious! And so easy to make using the Instant Pot!

      Reply
    11. Angela

      July 13, 2020 at 9:04 am

      5 stars
      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.

      Reply
    12. Pam Greer

      July 13, 2020 at 9:07 am

      5 stars
      I love finding new instant pot recipes, especially meatless ones for easy weeknight meals! This recipe is perfect!

      Reply
    13. Mahy

      July 13, 2020 at 9:14 am

      5 stars
      Fabulous veggie pulao that I definitely need to try ASAP. One of the best recipes I've seen to date!

      Reply
    14. Sharon

      July 13, 2020 at 9:31 am

      5 stars
      The variety of spices creates such flavor! And I love being able to use frozen veggies.

      Reply
    15. Ashley Marie Lecker

      July 13, 2020 at 9:57 am

      5 stars
      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.

      Reply
    16. Natalie

      July 15, 2020 at 10:12 am

      5 stars
      Great dinner option. I absolutely love how easy this recipe is, and family friendly. I must save this and give it a try.

      Reply

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    Hello, I am Pavani, the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make. More about me...

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    503 shares