Mixed Masala Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 2 cups - basmati rice
  • 500 g - mixed vegetable (potatoes, French beans, carrots, peas and cauliflower)
  • 2 to 4 - cloves
  • 2 to 4 - pepper
  • 2 to 4 cardamoms
  • 1 to 2 bay leaves
  • 1 inch of cinnamon stick, broken into bits
  • 2 - onions finely chopped
  • 1/2 tsp - cumin seeds(jeera)
  • 1/2 tsp - mustard seed
  • 2 tsp - ghee or butter
  • Salt to taste
  • 1 - lemon juice or curd
  • For paste:
  • 1 to 2 - tomatoes
  • 1 - onion
  • 2 tsp - cumin seeds
  • 2 tsp - coriander leaves
  • 1 tsp - tamarind
  • 4 to 5 - green chillies
  • 2 - red chillies
  • 2 to 4 - garlic cloves
  • 1 inch - long piece of Ginger

How to Make Mixed Masala Pulao

  • Wash rice with a sieve thoroughly under cold running tap until the water runs clear.
  • Keep aside the rice for half an hour.
  • Cook pulav directly in a pressure cooker instead of cooking it separately.
  • Heat the pressure cooker, add butter or ghee, pop in the mustard seeds and cumin seeds, bay leaves, pepper etc.
  • Fry onions till brown, then add the paste and fry till the paste is cooked.
  • When the ghee or butter floats, add the vegetables, salt, rice, lemon water and mix well.
  • The ingredients in the cooker should be soaked in water which should be 1 inch above the pulao.
  • Let water boil then cover it with the lid and add whistle on when the steam comes out.
  • Cook for 3 whistles.
  • For garnish:
  • Fry cashew nuts in ghee, coriander leaves finely chopped.
  • Serve hot with cucumber and onion salad.

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