Quick Pulao under 20 mins

For the second day of quick dishes, this is one of the pulaos I make for my kids for their lunch. I never thought of clicking it before. However this particular picture was taken during the floods we had in Madras and we were short of ideas being at home through the day. While I had work throughout the period except for maybe two days off, kids were at home for 45 days and we were going out of mind to think how to keep them occupied. And on top what to cook for them.

During one of those days, when I made non veg and in no mood to cook for the vegetarians at home, I thought this quick pulao will be just good enough. I had shared the cauliflower saute already and remembered just now to get a better picture for this post as well.


Quick Tomato Pulao

Ingredients Needed:

Oil - 2 tsp
Ghee - 1 tsp
Bay Leaf - 1
Cumin Seeds - 1/4 tsp
Onions - 1/4 of medium
Green chilies - 2 medium
Ginger Garlic paste - 1/2 tsp
Mint Leaves - handful
Coriander leaves - handful
Tomato Puree - 1/2 cup
Red chili powder - 3/4 tsp
Salt to taste
Arabic Spice Blend - 1/2 tsp
Turmeric powder a pinch
Raw Rice - 1 cup
Garam Masala a pinch
Water - 2 cups

How to make the Quick Vegetable Pulao

Wash and soak the rice for 10 mins.

Heat a pressure cooker with oil and ghee. Add the bay leaf and cumin seeds. Saute well.

Then add onion julienne, green chilies, saute well. Now add the ginger garlic paste. Saute well till it browns.

Add the mint leaves and coriander leaves (save few for final garnish).

Saute everything well. Add the tomato puree along all the red chili powder, turmeric powder, salt, arabic spice blend and combine.

Drain the rice and add to the masala. Mix everything well. Add water, garam masala and cover with lid. Pressure cooker for 3 to 4 whistles.

Switch off. Let the pressure fall off.

Wait for 5 mins, before gently releasing the pressure, fluff the rice, garnish with coriander leaves.

Serve with a side dish.

Notes:

If you don't have Arabic Spice Blend, replace with regular whole clove, cinnamon, cardamon and increase garam masala. It will be not exactly like using the Arabic spice blend, still you can have something closer.



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