Instant Pot Karnataka style Pulao | Video

Udupi vegetable pulao is a spicy and delicious South Indian rice recipe. Spice paste made with coconut and spices adds lots of flavor to this dish. Rice is then cooked with coconut milk for a double dose of coconut.

I make this veg pulav in the Instant Pot which makes it perfect for a weeknight meal. Serve with a dal or raita and you have a tasty meal in no time.

About the recipe

Being a South Indian, rice is my go-to for quick meals. Instant pot has literally changed by life lately because it makes cooking one pot meals a breeze.

Coconut is widely used in many South Indian recipes like in this coconut noodles recipe. It is a very important ingredient in this Karnataka style pulao. Fresh grated coconut in the spice paste and coconut milk in the cooking liquid add tons of flavor to the pulav.

This South Indian style vegetable pulao is a flavor packed recipe and is easy to make as well. You can either make in an Instant Pot or on the stove top. Instructions for both are in the recipe card.

Recipe for this flavorful Udupi Vegetable Pulao recipe is from a Telugu cooking show. I add only vegetables to make this Udupi rice but you can make it a wholesome one pot meal by adding paneer or tofu or cooked beans. This is an easy veg pulao that is sure to wow everyone.

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 Udupi Vegetable Pulao:

• Rice - I use basmati rice but feel free to use your favorite medium or long grain rice.
• Vegetables - I usually use potato, carrot, green beans and green peas. You can also use cabbage, cauliflower florets and green pepper.
• Onions
• Coconut Milk - feel free to use either light or full fat coconut milk
• Herbs - fresh cilantro and mint
• Whole spices - bay leaf, cinnamon stick, cardamom pods & cloves

Here are the ingredients you need to make the spice paste:

• Grated coconut - either fresh or frozen. You can also use unsweetened dry coconut - simply rehydrate in warm water for 15~20 minutes.
• Garlic, ginger and green chilies
• Spices - coriander seeds, cinnamon stick, cardamom pods, cloves, dry red chilies

Instructions

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

Soak basmati rice in cold water for at least 30 minutes.

Blend coconut, cardamom, cinnamon stick, cloves, red chili powder, coriander, ginger, garlic and herbs into a smooth paste adding little water.

Heat Instant Pot on Sauté mode. Add oil and ghee, once the ghee melts add bay leaf, cinnamon, cloves and cardamom pods. Cook for about 1 minute or until spices are fragrant.

Add the onions and cashews, cook until the onions are lightly brown around the edges. Stir in tomato and cook for 1~2 minutes until the tomatoes turn mushy.

Add the spice paste and cook for 2~3 minutes until it smells fragrant. Next add the veggies, coconut milk, chopped herbs, salt and rice along with the soaking water. Mix gently, making sure to scrape the bottom of the pan for any stuck on bits.

Turn off the Sauté mode and cook on High Pressure/ Manual mode for 5 minutes.

Once the time is up, naturally release pressure for 10 minutes then quick release the reminder.

Expert Tips

• I prefer basmati rice in the recipe, but feel free to use your favorite medium or long grain rice. Make sure to adjust the amount of water in the recipe.
• Add chopped cilantro and mint to the rice instead of to the spice paste.
• Feel free to use other vegetables like chopped cabbage, cauliflower florets, green pepper, broccoli in the veg pulao.
• To make this a wholesome meal, add 2 cups of paneer or tofu or cooked beans along with the vegetables.
• Skip coconut milk and use just water, if desired.
• Leftover Udupi rice can be stored in an airtight container in the fridge for up to 3 days.
• Spice paste can be made 2~3 days in advance. Keep it in an airtight container in the fridge.

You might also like

Here are a few more Indian rice recipes that you might like:

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Recipe Card

Udupi Vegetable Pulao

Udupi vegetable pulao is a spicy South Indian rice recipe that uses freshly made spice paste. This Instant Pot version is easy to make and delicious.

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Course: Main Course

Cuisine: karnataka

Servings: 4 servings

Ingredients

1x2x3x

• 1½ cups Basmati Rice, rinsed and drained
• 1½ cups Water (use 2 cups of water if cooking on stove-top)

For the Masala/ Spice Paste:

• ½ cup Fresh grated Coconut
• 2 pods Cardamom
• 1" Cinnamon stick
• 3 Cloves
• 1 teaspoon Red Chili powder or more, adjust as per taste
• 1 teaspoon Ground Coriander
• 1" Ginger
• 3 ~ 4 cloves Garlic

Other Ingredients:

• 2 tablespoons Oil
• 1 tablespoon Ghee
• 1 Bay leaf
• 1" Cinnamon stick
• 2 Cloves
• 2 Cardamom pods
• 1 Medium Onion, thinly sliced
• 2 tablespoons Cashews
• 1 Small Carrot, peeled and diced
• 2 Medium Potato, peeled and chopped
• ½ cup Green beans, chopped
• ½ cup Green Peas
• 1 Medium Tomato, chopped
• 1 cup Coconut Milk
• 3 tablespoons Cilantro, chopped
• 3 tablespoons Mint, chopped
• To taste Salt

Instructions

• Soak basmati rice in cold water for at least 30 minutes.
• Blend coconut, cardamom, cinnamon stick, cloves, red chili powder, coriander, ginger and garlic into a smooth paste adding little water.

Instant Pot Method:

• Heat Instant Pot on Sauté mode. Add oil and ghee, once the ghee melts add bay leaf, cinnamon, cloves and cardamom pods. Cook for about 1 minute or until spices are fragrant. Add the onions and cashews, cook until the onions are lightly browned around the edges.

  Add tomato and cook for 1~2 minutes until the tomatoes turn mushy. Add the spice paste and cook for 2~3 minutes until it smells fragrant.
• Add the veggies, coconut milk, chopped herbs, salt and rice along with the soaking water. Mix gently, making sure to scrape the bottom of the pan for any stuck on bits.

  Place the lid on and lock it. Close the steam valve. Turn off the Sauté mode and cook on High Pressure/ Manual mode for 5 minutes.
• Once the timer sounds, natural release pressure for 10 minutes then quick release the reminder.

Stove Top Method:

• In a large dutch oven or heavy bottomed pan on medium heat, heat oil and ghee. add bay leaf, cinnamon, cloves and cardamom pods. Cook for about 1 minute or until spices are fragrant. Add the onions and cashews, cook until the onions are lightly browned around the edges, about 3~4 minutes.

  Add tomato and cook for 1~2 minutes until the tomatoes turn mushy. Add the spice paste and cook for 2~3 minutes until it smells fragrant.
• Add the veggies, cover and cook till the veggies are slightly tender, about 6~8 minutes. Stir in the coconut milk, chopped herbs, salt and rice along with the soaking water. Bring the mixture to a boil, lower the heat to simmer, cover the pan and cook for 15~20 minutes or until the rice is tender. Leave it covered for 5~10 minutes before serving. Gently fluff the rice and serve hot.

Video

Notes

• I prefer basmati rice in the recipe, but feel free to use your favorite medium or long grain rice. Make sure to adjust the amount of water in the recipe.
• Add chopped cilantro and mint to the rice instead of to the spice paste.
• Feel free to use other vegetables like chopped cabbage, cauliflower florets, green pepper, broccoli in the pulao.
• To make this a wholesome meal, add 2 cups of paneer or tofu or cooked beans along with the vegetables.
• Skip coconut milk and use just water, if desired.
• Leftover Udupi rice can be stored in an airtight container in the fridge for up to 3 days.
• Spice paste can be made 2~3 days in advance. Keep it in an airtight container in the fridge.

 

Nutrition

Calories: 665kcal | Carbohydrates: 92g | Protein: 12g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 1030mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2916IU | Vitamin C: 40mg | Calcium: 115mg | Iron: 5mg

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