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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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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Indian, north indian
Servings: 6 Servings


  • cups Basmati Rice, soaked for at least 15 minutes
  • 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


  • 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.



  • 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.


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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