veg pulao recipe
Servings 2 serving
Ingredients
- ½ cup + 1 tbsp basmati rice
- 1.5 cup water to cook pulao
- 1 cup mix vegetables (i am using beans,peas,carrot,cauliflower and potaotes)
- salt to taste
- 2 tbsp ghee/clarified butter
- ¼ tsp cumin
- a pinch of asafoetida
- 1 bay leaf
- 2-3 nos black cardamom
- ¼ cup onion finely chopped (1 medium)
- 1 tbsp ginger garlic paste
- coriander for garnishing
Instructions
- soak your rice if you have time.
- heat ghee in a pressure cooker.
- add cumin and asafoetida.
- when the seeds are crackle add black cardamom and bay leaf.
- add onions.
- add ginger and garlic paste and saute for a while.
- add chopped mix veggies.
- add soaked rice.
- mix it well.
- add salt to your taste.
- add water.
- pressure cook it for 2-whistles.
- garnish with coriander and serve hot.
Notes
- after 2 whistles, check your veggies are soft enough.if it is not then pressure cook it for 1 whistle more.
- sometimes water plays an important role while boiling. My pulao took 2 whistles but sometimes it requires 3.
- If you are using cauliflower and potatoes in this pulao then don't chop them finely. as when they both cook it releases the moisture and will make your pulao mushy.
- I soak my basmati rice before cooking so I get almost 1 cup of soaked basmati rice for the 1/2 cup+ 1 tbsp measurement.
- how to make ghee?
