Instant pot arachuvitta seeraga samba vegetable pulao

Preparing biriyani with seeraga samba rice fills the house with a good aroma. Yes, that too with a freshly grounded masala gives a good flavour and tastes yummy too. I have already posted vegetable biriyani / pulao varieties. Check that too.

Cooking time: 15 mins

Serving: 4

Ingredients:

Seeraga samba rice - 1 1/2 cup (1 cup - 200 ml)
Onion - 1 (medium, sliced)
Carrot - 1 (small, chopped)
Beans - 15 (chopped)
Peas - 1/4 cup
Potato - 1 (medium, chopped)
Meal maker - 15
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Bayleaf - 2
Star anise - 1
Oil - 2 tspn
Ghee - 1 tbsn
Salt to taste

To Grind:

Coconut - 2 tbsn (grated)
Ginger garlic paste - 1 1/2 tspn
Green chilli - 3-4
Cinnamon - 2 inch
Cloves - 3
Cardamom - 2
Fennel seeds - 1 tspn
Stone flower - 2 small pieces

Method:

1. Wash and soak the rice for 30 minutes.

2. Switch on the IP. Add oil, ghee. Once it gets heated add bayleaf, star anise. Add onions. Saute till it becomes light golden brown.

3. Grind the masala mentioned above by adding little water into a fine paste. Now add the paste into the pot. Saute for about 5 mins till the raw smell goes.

4. Add all the vegetables, mint leaves, coriander leaves, salt. Saute for about a minute.

5. Add 3 cups of water.

6. Drain the water from the rice. Add it to the above. Mix well.

7. Close the lid. Press the manual or pressure cook mode for 5 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

8. Open the lid. Mix it gently.

9. Aromatic vegetable pulao is ready to serve. You can serve it with raita or a simple boiled egg.

Note:

Green chilli is the only ingredient added for spicyness. No need to add chilli powder, turmeric.
If the seeraga samba rice is old then add 2 cups of water for 1 cup of rice even it is soaked. If it's new then add 1 1/2 cup of water for 1 cup of rice.
You can try the recipe in basmati rice too.