Mutter Pulao (Pulao is main dish in Indian cuisine, made of basmati rice and seasonal mixed vegetables. Pulao is best with veg or non veg korma, chicken curry / paneer curry ..
Preparation time: 10 minutes
Pressure Cooking Time: 5 minutes
Please use same measuring to measure rice and water.
Ghee / oil – 1 tablespoon
Bay leaf - 1
Cinnamon - 1 stick
Cloves – 3
Cardamom - 3
Onion -1, finely sliced
Big size green chilli – 1
Garlic cloves – 6
Ginger – ½ inch piece
Turmeric powder – ½ teaspoon
Potatoes peeled and cut into quarters – 1
5 French beans, cut into ¼ - inch cubes
1 carrot – cut into ½ -inch cubes
Mutter – ½ cup (fresh green peas)
Cauliflower cut into chunky florets- 5 (optional)
Basmati rice - 1 cup / 200 ml, Indian standard measuring cup of 200 ml / 8 oz capacity. I used Radikal basmati rice
Salt - 1/2 teaspoon
Water - 2 cups
Finely crush slit green chillies, garlic and ginger. No need to make fine paste in a mixer / blender (or you can use mortar and pestle). Keep aside.
Wash and clean rice. Soak in 2 cups of water for 15 minutes. Drain out water thoroughly.
Heat oil / ghee in cooker for about 3 minutes. Add bay leaves, cardamom, cinnamon and cloves. Stir for a few seconds until fragrant.
Add sliced onion and fry on a low heat until golden color.
Add crushed green chilli – ginger – garlic. Stir on a low heat for 2 – 3 minutes until the raw smell goes.
Add turmeric powder and stir well for 2 minutes.
Add vegetables and stir well for 2 minutes.
Add drained rice and stir well for 2 – 3 minutes until the water dries up.
Now add water and salt to taste. Mix well.
Close cooker. Bring to full pressure on high heat until 3 quick whistles. Reduce heat to low and cook for 3 minutes. Switch off the heat. Allow the cooker to cool naturally for 10 minutes.
Open cooker. Gently mix the pulao. Serve with curd / pickle / any gravy dishes of your choice.