5-Minute Broccolini & Coriander Pulao (Instant Pot Recipe )

I recently hosted a small personal cooking event where I shared one of my favorite quick recipes. 5-Minute Broccolini & Coriander Instant Pot Pulao.

This version is made without peas, potatoes, or cauliflower but you can absolutely use those classic pulao vegetables if you prefer.

Ingredients  Serves 4

For the Masala Paste

• ½ tsp cinnamon powder

• ½ tsp cardamom powder

• 1 star anise

• A pinch of nutmeg

• 1 tsp white raw sesame seeds

• 1 tsp coriander seeds

• 1 tsp whole black peppercorns

• 1 tbsp grated ginger & garlic mixture

• 2 tbsp coconut milk

• 1 tbsp tomato paste (Turkish)

• 2 tbsp water

• ½ cup fresh coriander leaves

• 2 tsp dried peppermint

• 4 cloves

For the Pulao

• 1 cup basmati rice, rinsed (no soaking needed)

• 2 tbsp lemon-flavoured rapeseed oil (or any heat stable oil)

• 1 bay leaf

• 2 green chilies, chopped

• 1 tsp whole cumin seeds

• ½ cup sliced onion

• 1 cup diced carrot

• 2 cups chopped broccolini

• 1½ tsp salt (about 7g but adjustable)

• 1 cup water

Instructions

1. Make the Masala

Add all masala paste ingredients to a tall container and blend until smooth.

Set aside.

2. Sauté

Set the Instant Pot to Sauté mode.Heat the oil and add bay leaf, green chilies, and cumin seeds.Add sliced onion and sauté until fragrant.

3. Add Vegetables

Stir in carrot, broccolini, and salt. Cook for 2 minutes.Add the prepared masala paste and stir gently.

4. Add Rice

Add the rinsed rice and gently mix.

5.Pressure Cook

Lastly pour in 1 cup water and stir lightly.

Close the lid and cook on High Pressure for 5 minutes.

Once done, let it rest for 5 minutes, then release the pressure.

Fluff gently and serve hot with plant-based yogurt or your favorite sides.

At the event we had Soy-based chicken (Edeka's ) & Purple cabbage stir fries

spontaneously.