Pressure-cooked Pulao

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Simple Gravy chicken chowmein, Best Choora Dahi, Easy Veg schezwan fried rice

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Ingredients

  • 1 cup - basmati or other rice.
  • 1 medium brinjal, quartered, with stalk.
  • 1 medium Potato unpeeled, quartered.
  • 1 capsicum, deseeded and chopped in strips.
  • 1 onion, peeled and quartered.
  • 1 onion, chopped .
  • 8-10 peapods shelled, washed.
  • 4-5 French beans, destringed, halved.
  • 1 carrot, sliced into 1/4" rounds.
  • 1/4 cup - chopped carrot.
  • 1/4 cup - grated coconut.
  • 5 green chillies.
  • 5 flakes garlic.
  • 2" piece ginger.
  • 3 sprigs fresh Mint leaves.
  • 2 sprigs fresh coriander leaves.
  • 1/2 tsp - garam masala.
  • 1/4 tsp - Turmeric powder.
  • 1 tbsp - peanuts.
  • 1/2 tsp - each cumin and mustard seeds.
  • 3 cloves.
  • salt to taste.

How to Make Pressure-cooked Pulao

  • Wash and soak rice in water for 15 mins.
  • Prepare, wash and drain vegetables together in a colander.
  • Grind to a paste together in a small mixie: Coconut, green chillies, ginger, garlic, mint, coriander, chopped onion.
  • Heat oil in a pressure pan or cooker.
  • Add seeds, cloves, allow to splutter.
  • Add drained vegetables, stir-fry for a minute.
  • Drain, add rice, stir gently with spatula for a minute.
  • Add ground chutney, add all other masalas, salt.
  • Stir gently for a minute.
  • Add 2.5 cups hot water.
  • Bring to a boil, check taste of water for salt and chillies.
  • The mixture should taste a little extra of both.
  • Once boiling well, cover cooker lid, place weight.
  • Allow to cook for 2 whistles, take off fire. Allow the cooker to cool properly before opening.
  • At least 15 mins must be allowed, since this time will help rice to absorb excess water.
  • Serve hot, as is or with curd or raitha.