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Quick Pulao
Method
- 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, stirfry 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 2-1/2 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 curds or raitha.
Making time: 30 minutes
Makes: 2-3 servings
Shelflife: Best fresh, but after refrigerating, may be reheated and used.
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" 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
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" 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" piece - ginger
3 sprigs - fresh mint leaves
2 sprigs - fresh coriander leaves
1 - onion, chopped
