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.