Vegetable Pulao or tehri

Name: Vegetable Pulao or tehri
Total time: 1500 s
Yield: 2 serving
Cuisine: Indian
Ingredients: 1/2 cup Basmati Rice (long grained rice); 1 medium Onion, finely chopped; 1 small Tomato, finely chopped; 1/4 cup Green Peas (mutter), fresh or frozen; 3 tablespoons finely chopped French Beans; 1/4 cup finely chopped Carrot; 1 small piece of Bay Leaf; 1 -inch piece of Cinnamon; 1/4 teaspoon Garam Masala Powder; 2 cloves; 1/8 teaspoon Turmeric Powder; 1/2 teaspoon Red Chilli Powder; 2 tablespoons finely chopped Coriander Leaves; 2 tablespoons Oil; 1 tablespoon ghee; 1 cup Water; as per taste Salt

Prerna @cook_29079756

Vegetable Pulao (Veg Pulav) is a spicy rice dish prepared by cooking rice with various vegetables and spices. In this recipe, assortment of spices, veggies and rice are first sautéed in oil and ghee and then cooked in pressure cooker as you would cook plain rice. However, the uniqueness of this easy mixed vegetable pulao recipe lies in use of bay leaf, cinnamon and cloves which provides nice and complex aromatic feel that simply makes juices flowing in mouth.

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Prerna @cook_29079756

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Ingredients

25 mins

2 serving

1/2 cupBasmati Rice (long grained rice)
1medium Onion, finely chopped
1small Tomato, finely chopped
1/4 cupGreen Peas (mutter), fresh or frozen
3 tablespoonsfinely chopped French Beans
1/4 cupfinely chopped Carrot
1small piece of Bay Leaf
1-inch piece of Cinnamon
1/4 teaspoonGaram Masala Powder
2cloves
1/8 teaspoonTurmeric Powder
1/2 teaspoonRed Chilli Powder
2 tablespoonsfinely chopped Coriander Leaves
2 tablespoonsOil
1 tablespoonghee
1 cupWater
as per tasteSalt

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Steps

25 mins

1

Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
2

Add ghee and oil together ina pressure cooker on low flame. Add bay leaf, cinnamon, clove and saute it for a minute. Add onions and saute it till they get browned or for 2 minutes.
3

Add chopped tomato, carrot, beans and peas.
4

Stir fry them for approx. 2 minutes.
5

Add soaked rice,garam masala, red chilli powder, turmeric and salt..
6

Stir-fry them for approx. 2 minutes.
7

Add 1 cup water and mix well.
8

Close the lid and cook over medium flame for 2 whistles. When 1st whistles is completed, lower the flame and cook until the 2nd whistles comes. Turn off the flame.
9

Let it cool down at room temperature or pressure inside comes out naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish it with green coriander leaves.
10

Serve it some salad, curd, pickle or green chutney