Vegetable Pulao

Name: Vegetable Pulao
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); 1 small piece of Bay Leaf; 1 inch piece of Cinnamon; 2 Cloves; 1/4 teaspoon Garam Masala Powder; 1/8 teaspoon Turmeric Powder; 1/2 teaspoon Red Chilli Powder; 2 tablespoons finely chopped Coriander Leaves; 2 tablespoons Oil; 1 teaspoon Ghee; 1 cup Water; to taste Salt

Dipali Amin @cook_12176446

#cookpadturns3
#masterclass

Dipali Amin @cook_12176446

#cookpadturns3
#masterclass

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Ingredients

1/2 cupBasmati Rice (long grained rice)
1medium Onion, finely chopped
1small Tomato, finely chopped
1/4 cupGreen Peas (mutter)
1small piece of Bay Leaf
1 inchpiece of Cinnamon
2Cloves
1/4 teaspoonGaram Masala Powder
1/8 teaspoonTurmeric Powder
1/2 teaspoonRed Chilli Powder
2 tablespoonsfinely chopped Coriander Leaves
2 tablespoonsOil
1 teaspoonGhee
1 cupWater
to tasteSalt

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Steps

1

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

Heat ghee and oil together in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.
3

Add chopped tomato, green peas, and carrot.
4

Stir-fry them for approx. 2 minutes.
5

Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt. Add 1 cup water and mix well.
6

Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.
7

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