Quick Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

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Ingredients

  • 1 cup - basmati rice
  • 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 carrot
  • 1/2 tsp - garam masala
  • 1/4 tsp - turmeric powder
  • 1 tbsp - peanuts
  • 1/2 tsp - each cumin and mustard seeds
  • 3 - cloves
  • 1 - bay leaf
  • 1 - cardamom
  • 2 tbsp - oil or ghee
  • Salt to taste
  • To make paste:
  • 1/4 cup - grated coconut
  • 5 - green chillies
  • 2 inch piece - ginger
  • 3 sprigs - fresh mint leaves
  • 2 sprigs - fresh coriander leaves
  • 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.

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