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Vegetarian - Vegan - Explorer

sobhna's vegetable pulao in instant pot recipe


Serves 4-6

  • 3 tablespoons of oil

  • 1 teaspoon roasted cumin

  • Pinch of asafoetida (optional)

  • 2-3 green cardamom

  • 2-3 cloves of garlic finely diced

  • 4-5 chopped curry leaves

  • 3-4 green chill

  • 1 inch grated ginger

  • 10-11 cashews or peanuts

  • 3 tablespoons dessicated coconut

  • 1 tablespoon Kastoori methi

  • 3 tablespoons Sobhna's Authentic Indian Curry Paste

  • 4-5 baby potatoes

  • 4-5 baby onions

  • 1 diced carrot

  • 0.5 cup baby green peas

  • 1 cup roughly shredded cabbage

  • 1.5 cup rice (preferably Basmati)

  • 0.75 teaspoon garam masala

  • Freshly chopped coriander (optional)


  1. Wash and prepare your vegetables: dice carrots, peel onions and potatoes and roughly shred cabbage. Slice the potatoes and onions half way in vertically so they can be stuffed with the curry paste.

  2. Start your instant pot on sauté mode for 10 minutes and add oil.

  3. Once oil heated up add roasted cumin, asafoetida, curry leaves, cardamom, green chilli, ginger and garlic and stir for 2 minutes before adding cashews or peanuts.

  4. Stir in desiccated coconut, kastoori methi and remaining curry paste. Add a quarter cup of water at this stage so that the curry paste does not burn or stick to the pot base.

  5. Add cabbage, followed by remaining vegetables plus salt to taste. Stir for 2-3 minutes.

  6. Stir in washed rice and 2.5 cups of hot water plus half a lemon. Mix the rice, spices and vegetables together before placing on lid and putting on pressure cooker mode for 5 minutes.

  7. Once cooked, sprinkle on garam masala and serve with raita. Enjoy!


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