Vegetable Pulao (made of Silky raw rice / Ponni Rice)
A tasty rice, goes well with korma, veg or non veg spicy gravy dishes. Home style recipe (pressure cooker method) !!!
Please use same measuring cup to measure rice, water and coconut milk. Ratio of rice, water and coconut milk is 1: 2:1
Ghee / oil - 1 tablespoon
Bay leaves - 2
Cinnamon - 1 stick
Cloves – 4
Cardamom - 3
1 tablespoon finely chopped onion
2 tablespoon thick ginger – garlic paste
1 cup mixed vegetables, cut into cubes ( 2 carrots, 6 French beans, 1 potato & 5 cauliflower florets)
Silky raw rice / Ponni rice- 1 cup (200 ml) Indian standard measuring cup of 200 ml / 8 oz capacity
Salt - 1/2 teaspoon
Water – 2 cups
Thin coconut milk – 1 cup
Wash and clean rice. Soak rice in 2 cups water for half an hour. Drain out water thoroughly.
Heat ghee/ oil in cooker for about 2 minutes. Add bay leaves, cinnamon and cloves. Add sliced onions (optional) and fry till golden color.
Add thick ginger – garlic paste and stir well on a low heat for 2 minutes until the raw smell goes.
Add cubed vegetables. Stir fry for about 2 minutes.
Add drained rice and stir well for about 3 minutes. Add water, coconut milk and salt to taste. Mix all the ingredients well.
Close cooker. Bring to full pressure on high heat until 3 quick whistles. Reduce heat to medium and cook for 3 minutes. Switch off the heat.
Remove cooker from heat. Allow to cool naturally for 10 minutes.
Open cooker. Serve hot with curd / pickle / any gravy dishes of your choice.