Instant-Pot Carrot Rice Pulao with Cashews (V+GF) #Easter

Instant-Pot Carrot Rice Pulao with Cashews: quick and simple carrot pilaf/pulao using shredded carrots, cashews, coconut oil and Indian spices. Great light meal or a perfect side to your Easter brunches. The mild spices make it extremely light and it’s topped with roasted cashews. This recipe is Vegan + GlutenfreeInstant-Pot Carrot Rice Pilaf with Cashews

Can you believe April is just around the corner and Easter is almost here?

I’m making this Instant-Pot Carrot Rice Pulao with Cashews as my contribution to the Easter brunch hosted at my friend’s house.

She had lots of sweets/dessert recipes and wanted some easy-peasy/quick side recipe to go with Easter brunch.

And at the same time wanted it to be filling, so I thought what could be better than this pretty pilaf.

Instant-Pot Carrot Rice Pulao with Cashews Ingredients

  • Uncooked Basmati Rice
  • Shredded Carrots – if using the store-bought, then chop them to small size.
  • Roasted Cashews – could be salted/unsalted, use as per choice
  • Coconut Oil – you may use any light oil too
  • Onion – minced
  • Ginger-Garlic Paste
  • Water 

Spices:

  • Bay Leaves
  • Cinnamon Stick
  • Star Anise – optional
  • Turmeric Powder
  • Mustard Seeds
  • Garam Masala Powder – optional
  • Red Chili Powder
  • Salt – as per taste

Instant-Pot Carrot Rice Pulao with Cashews

I’ve been making this Instant-Pot Carrot Rice Pulao for ages now and it’s an extremely delicious recipe that’s a light mix of rice and carrot with mild spices.

I love to top it with cashews for that extra crunch and trust me carrot cashews are made for each other.

Since I’ve been making this pulao/pilaf recipe for ages, I’ve also made it using different methods/gadgets like:

Pressure cooker / stovetop pan / Dutch ovens / instant pot.

No matter what way you choose to make it, the result is delicious every time.

instant-rice-vegan-pilaf

What I’ve also realized is that if you’re cooking it for a crowd of more than 3-4 people, it’s best to make it in an instant pot or pressure cooker (electric/stovetop) as it gets done in minutes and without much steps.

Just lightly saute everything in oil, add water and cook as per the gadgets used.

Incase of our Instant-Pot Carrot Rice Pulao version, I like to cook the pilaf in manual mode instead of the ‘Rice Mode’ as rice mode makes it slightly mushy or overcooked (using basmati rice).

instant-pot-carrot-pulao

So this Easter, do give this delicious and crunchy  ‘Instant-Pot Carrot Rice Pulao with Cashews’ a try or simply make it for a healthy lunch.

No matter what occasion you choose, you/your guests are going to love the light and refreshing flavors of this.

 

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Yield: 5 People

Instant-Pot Carrot Rice Pulao with Cashews (V+GF) #Easter

carrot-pulao-recipe

Instant-Pot Carrot Rice Pulao with Cashews (V+GF) #Easter: quick and simple carrot pilaf/pulao using shredded carrots, cashews, coconut oil, and Indian spices. Great light meal or a perfect side to your Easter brunches. The mild spices make it extremely light and it's topped with roasted cashews. This recipe is Vegan + Glutenfree.

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes

Ingredients

  • 2 Cups Uncooked Basmati Rice
  • 1/2 Cup Shredded Carrots - if using the store-bought, then chop them to small size.
  • 1/2 Cup Roasted Cashews - could be salted/unsalted, use as per choice
  • 3 Tbsp Coconut Oil - you may use any light oil too
  • 1 Small Onion - minced
  • 1/2 Tsp Ginger-Garlic Paste
  • 3 Cups Water 

Spices:

  • 2 Bay Leaves
  • 1/2 Cinnamon Stick
  • 2-3 Star Anise - optional
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Garam Masala Powder - optional
  • 1/2 Tsp Red Chili Powder
  • Salt - as per taste

Instructions

  1. Start the instant pot in sauté mode and let it heat up for about a minute.
  2. Now add the coconut oil, bay leaves, cinnamon stick, 2 star anise and sauté them for 30 seconds.
  3. Remove the whole spices after 30 seconds (star anise, cinnamon stick, and bay leaves).
  4. Now add the mustard seeds, onion, garlic+ginger paste, and Sauté for 2 minutes until the onion turns golden.
  5. Add rest of the spices, carrots, rice, and saute everything for a minute.
  6. Finally, add water and mix everything lightly to make sure nothing is stuck to the bottom or side of the pot. Close the lid with vent in the sealing position.
  7. Set the Instant-pot setting to Manual or Pressure Cook mode for 4 minutes (this will be on a high temperature). 
  8. When the instant pot beeps for doneness, set the 10-minute NPR (Natural Pressure Release). This means let the pressure release naturally for 10 minutes and afterward you can manually release the leftover steam/pressure.
  9. Open the lid carefully and fluff the rice using a fork.

Serving them as a dome in plate:

  1. Take 3-4 cups and lightly oil them.
  2. Now fill each cup with cooked pilaf and press them gently using your hand.
  3. Place each cup in a plate (face down) and lift the cup upwards.
  4. This will create a dome shape of rice on the plate.
  5. Top with cashews and the earlier cooked star anise on top (optional).
  6. Serve immediately.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 247Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 187mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 3g

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