Jun 21, 2013

Vegetable Pulao (with tomato puree)

Vegetable Pulao  (with tomato pure) - A tasty pulao, goes well with korma,  egg roast / veg or non veg spicy gravy dishes (pressure cooker method) !!!

Serves: 3 - 4


Please use same measuring cup to measure rice and  water.  Ratio of rice and water 1: 2 1/4

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 – green chilli paste (Make a paste of 8 cloves garlic, ½  - inch ginger and 2 green chillies)

½ teaspoon turmeric  powder

2 tablespoon tomato puree

1 cup mixed vegetables, cut into cubes ( 2 carrots, 6 French beans, 1 potato  & 5 cauliflower florets)

Basmati rice rice- 1 cup (200 ml) Indian standard measuring cup of 200 ml / 8 oz capacity.  Here I used Shakti bhog basmati rice. Buy 1 Get 2 offer (Price Rs165) available @ More supermarket.

Salt - 1/2 teaspoon

Water –  2 ¼ cups


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 chopped onions  and fry till golden color.

Add thick ginger – garlic  - green chilli paste and stir well on a low heat for 2 minutes until the raw smell goes.

Add turmeric powder and fry on a low heat for 1 minute.

Add tomato puree and mix well.

Add cubed vegetables. Stir fry for about 2 minutes.

Add drained rice and stir well for about 3 minutes until the water dries up. Add water 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.

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