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1 cup - basmati
1 - capsicum, deseeded and chopped in strips
1 - onion, peeled and quartered
1 - medium potato, unpeeled, quartered
1/4 cup - peas
4 to 5 - French beans, destringed, halved
1 - carrot, sliced into 1/4 inch rounds
1/4 cup - chopped
1/2 tsp -
1/4 tsp -
1 tbsp -
1/2 tsp - each cumin and
2 tbsp - oil or
Salt to taste
To make paste:
1/4 cup - grated
2 inch piece -
3 sprigs - fresh
2 sprigs - fresh
1 - onion, chopped
How to Make Quick Pulao
Wash and soak rice in water for 15 minutes. Prepare, wash and drain vegetables together in a colander.
Heat oil in a pressure pan or cooker.
Add seeds, cloves, bay leaf, cardamom, allow to splutter.
Add drained vegetables, stir fry for a minute.
Drain, add rice, stir gently with spatula for a minute.
Add ground masala, 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 to cooker to cool properly before opening.
At least 15 minutes must be allowed, since this time will help rice to absorb excess water.
Serve hot, as is or with curd or raitha.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.