Piping Pot Curry · by Meeta Arora★ 5.0 (157)
Instant Pot Vegetable Rice Pulao
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 17%
CARBS 63G78% OF CAL
5G FIBER3G SUGAR54G OTHER
FAT 4G12% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Indian vegetable and rice pilaf cooked in a pressure cooker with aromatic spices like garam masala and cumin. Mild and meatless.
mainindiangrain bowl🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Basmati Rice ((1 cup=250ml) rinsed)
- 1 tablespoon Ghee or Oil
- 1 Green Chili Pepper ((optional) )
- 1/2 cup Onion (sliced)
- 1/2 tablespoon Ginger (minced)
- 1/2 tablespoon Garlic (minced)
- 1/2 cup Tomato (chopped)
- 1 Potato (medium, cut into small peices)
- 2 cups Mixed Vegetables ((Carrots, Green Beans, Peas, Corn, Edmame) frozen or fresh)
- 1 1/4 cup Water
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Cayenne or Red Chili powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 Bay leaf (Tej Patta)
- 1 teaspoon Cumin seeds (Jeera)
- 1 stick Cinnamon (Dalchini)
- 1 Star anaise
- 4 Cloves (Laung)
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 17%
CARBS 63G78% OF CAL
5G FIBER3G SUGAR54G OTHER
FAT 4G12% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 622mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 613mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 622MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.