Mummy's Vegetable Pulao

Serves: 4 folks

Time: 20 Minutes


  • 1-2 sticks of cinnamon bark (1 inch long)

  • 3 - 4 cloves

  • 6 black peppercorns

  • 2 - 3 cardamom pods

  • 1 cup of white basmati rice (brown rice has a longer cook time)

  • ¼ cup of frozen mixed organic vegetables

  • 1 ½ cup of water

  • 2 tablespoons organic ghee

  • 1 tsp of salt, or to taste


  • Pressure Cooker


  1. Turn your stove on high heat. Place your pressure cooker on the stove.

  2. Heat 1 tablespoon ghee and wait for the ghee to melt and get hot.

  3. Once the ghee is melted, add the spices and stir for a few seconds. You will smell the aromas of the spices tempering in the oil.

  4. Be careful some of the spices make splatter and pop. Turn down the heat to medium or low. Also, make sure you don't burn the spices.

  5. Cool the tempered spices.

  6. Once cooled. Add the spices to the bag and set aside.

  7. Heat 1 tablespoon of organic ghee in the cooker.

  8. Once it's melted and hot, add one cup of basmati rice to the tempered mixture. Mix well until the rice looks golden brown. You should be able to smell a nutty aroma in the air.

  9. Add the frozen vegetables, and stir for 30 seconds.

  10. Add the water, and throw in a tsp salt (more or less depending on the salt you are using). Add more salt if you’re eating the rice by itself, or put less if you’re pairing it with another dish.

  11. Lock the lid and whistle on the pot.

  12. Let the rice cook for 3 whistles.

  13. Turn off and remove from heat. Wait for the pressure to release naturally before opening the cooker.

  14. Remove spice bag. Compost the spices and wash the bag with plant-based soap.

  15. Serve your pulao warm with daal or palak paneer. Enjoy!