Karnataka Tarkari Palav (Instant Pot Method)

Yields: 4 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 25 Mins Total Time: 40 Mins

Pulav/Pulao is an easy one-pot meal that can quickly be done for a weekday meal. They also make a perfect fit for lunchboxes. There are many pulav varieties made in different parts of India. Tarkari Palav is a very famous Karnataka dish. It is made with any short grain rice like sona masoori, raw rice than basmati rice which is widely used for pulavs. Tarkari palav is made using a green gravy which is the base of this palav. The green gravy is made with fresh herbs and coconut. The palav itself is very mild and fragrant. It is also served for breakfast along with chutney in Karnataka. I have used my electric pressure cooker, a.k.a,- Instant pot to make this tarkari palav. You can use your regular pressure cooker or open pot method to make this tarkari palav. A hot piping palav can be served with chutney, or raitha or papad along side pickle.


0/20 Ingredients
Adjust Servings
  • For Green paste


0/6 Instructions
  • Soak basmati rice for 15 mins. In a mixer jar, add a tablespoon of coconut, green chilli, small onions, garlic , coriander leaves and mint leaves.
  • Add half a cup of water and grind to a fine paste. Set aside.
  • Set the Instant pot to sautee mode. Add one teaspoon of ghee and oil. Once hot, add whole spices along with peanuts. Roast till color of peanut changes.
  • Add sliced onion and sautee till soft. Add tomatoes with turmeric powder. Cook until tomaotes are soft. Add mixed vegetables and cubed potatoes. Cook for a couple of mins.
  • Add the grounded green paste. Cook until the raw smell of the paste goes off. Add soaked rice and mix together.
  • Add one and a half cup of water with salt. Set the Instant pot to pressure cook mode for 2 mins. Let them cook and release pressure naturally. Fluff off the cooked rice. Serve palav with sides of choice.


  • Tarkari Palav is usually made with any short grain varieties like raw rice or sona masoori rice.
  • This palav is served with chutney and can be served for breakfast too.
  • The green paste is the key for this palav. Do not alter ingredients in the green paste for best tasting palav.
  • I did not grind the whole spices with the green paste. If you like strong flavors, you can grind them too.
  • I used my Instant pot to make this palav. If you do not have one, follow the same procedure in a regular pressure cooker with three whistles in medium flame.

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