bachelors.I 'll prepare this pulao when ever i'll be running short of time.This is infact a biryani recipe, i have modified it to pulao.Basically main difference between biryani and pulao is that layering,cooking rice and also the strength of spice used in biryani is different,where as pulao is less in spice and simpler to cook in a single pot. Even though pulao can be enjoyed when its hot, i do this pulao for lunch box as it becomes easier for me to cook 🙂
Prep Time: 10 Minutes | Cooking Time:25 Minutes | Serves:5
Rice/Basmati Rice: 3 Cups
Tomatoes :2 Medium chopped
Green Chilly:6 Slit
Carrot:1 Large ,cut into rounds
Cabbage: ½ Cup
Cauliflower Florets:10 ( Optional)
Fresh/ Frozen Green Peas: ⅓ Cup
Potato:2 cut into cubes
Mint Leaves:1 Cup
Ginger Garlic Paste:¼ Cup
Chilly Powder: 2 Tsp
Coriander/Dhania Powder:2 Tsp
Cinnamon:2" inch Stick
Green Cardamom Pods:3-4
Fennel Seeds:1 teaspoon (Optional)
Salt To Taste (Approx 3 Tsp)
Lemon Juice:1 Tsp
Wash and soak rice for 10 minutes.Drain water and keep it aside.
Heat oil and ghee in a cooker,add all the whole spices,add onions and fry well.Add mint leaves,ginger garlic paste until raw smell disappears.Add green chilly, tomatoes and fry well.
Add vegetables and fry for a while. Add red chilly powder ,coriander powder,add curds mix well and allow it to cook for 3-4 minutes.
Now add drained rice mix well and cook for 3-4 minutes Now add 41/2 cup hot water ,salt to taste and pressure cook for 1 Whistle.
Once pressure is released ,add lemon juice and garnish with fresh coriander leaves. Serve hot along with any raita.
Another mouth watering delight Muktha... Thanks for sharing such a awesome dish...