When I was thinking about the rice dishes that I make, I realized that I mostly make them in pressure cooker. Pressure cookers are such integral part of my cooking that I fail to even mention that in most of my recipes. Having always a need to cook in short period, resorting to PC is the simplest thing one can do. Most days my cooking takes only about 40 - 50 mins, that includes the breakfast, lunch and sometimes even the kids meal as well.
So it's a mix of microwave and PC cooking. Now when I read in some forum about how one uses PC for this or that, I realized I even cook using this mostly and can't imagine my cooking without these gadgets. Today's recipe is all about having a quick meal to pack for your lunch box. Since I pack my lunch, I invariably end up making a one pot meal and nothing beats a quick vegetable pulao as this.
When I had read PJ
saying that she has over 75+ Rice Recipes, I was curious to check out how many I have blogged. I was surprised to note that today's post is 130th. I can't even remember most of them, I will have to check them out again..:)
Quick Vegetable Pulao in Pressure Cooker
Rice - 2 cups
Bay Leaf - 3 small
Cinnamon - 2
Dagad Phool - 2
Cloves - 2
Cardamon - 2
Onion julienne - 1 medium
Green chilies - 4 long
Onion puree - 1 medium
Ginger Garlic paste - 1/2 tsp
Tomatoes - 2 medium
Potato, Peans, Carrot, Beans - 2 cups
Coconut paste - 2 tbsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Tumeric powder a pinch
Salt to taste
Oil - 2 tbsp
How to make the Vegetable Pulao
Wash and soak the rice for 15 - 20 mins
Heat the pressure cooker with oil, saute all the whole spices for 2 mins, then add the onion julienne, green chilies and ginger garlic paste.
Saute till the onions are cooked well. Now add the onion puree and continue cooking. Next add the chopped tomatoes, and let it simmer.
Once the tomatoes are soft, add all the cubed vegetables. Simmer for 2 mins, then add the coconut paste. Now add all the spice powders and combine everything well.
Add 4 cups water if you used regular short grain rice. Cover with lid and pressure cook for 3 whistles.
Once the pressure is off, transfer and serve with raitha.