Nov 5, 2015

Vegetable Pulao (Pressure cooker method, made with Jeerakasala Rice)

Vegetable Pulao

Please use same measuring cup to measure rice and water
Serves: 3 - 4


Ghee / oil - 1 tablespoon

Bay leaves - 2

Cinnamon - 1 stick

Cloves - 4

Cardamom - 3 pods

1 onion, finely chopped

1 tomato, chopped

Red chilli powder - 3/4 teaspoon

Turmeric powder - 1/4 teaspoon

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

Jeerakasala rice  (Zeera Samba) - 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity)

Salt - 1/2 teaspoon

Water - 2 cups 

Jeerakasala rice is a popular variety of aromatic rice used in Tamilnadu and Kerala. As the name suggests the grains are smaller in size like jeera ( cumin seeds ). It is very tasty and fragrant when cooked (better than basmati rice). Available at whole sale rice merchants in India (Nilgiris, More, Reliance fresh,  Spencer's daily ..) and other  leading supermarkets.


Dilute red chilli powder and turmeric powder in 2 tablespoons water. Keep aside.

Wash and clean rice. Soak rice in 2 cups water for half an hour. Drain out water thoroughly.

Heat oil in cooker for about 3 minutes. Add bay leaves, cinnamon and cloves. Add chopped onions  and fry till golden color.

Add chopped tomato and fry on a medium heat for 3 minutes till well blended.

Add diluted red chilli powder and turmeric powder. Mix well until well combined.

Add cubed vegetables. Stir fry for about 2 minutes.

Add drained rice and stir fry for 3 minutes until the water fully dries up.

Add 2 cups water and 1/2 teaspoon salt (or to taste). Mix well.

Close cooker. Bring to full pressure on high heat for 3 quick whistles 

Reduce the heat to medium (Please note down the time) and and cook for 5 minutes. Switch off the heat.

Remove cooker from heat. Allow to cool naturally for 15 minutes.

 Serve pulao with curd / pickle / any gravy dishes of your choice.

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