You must be thinking I have gone totally crazy with pressure cooker cooking but let me tell you the quick story of what is happening at present. As you might be knowing I am the mom of two growing kids keep me busy with their school, after school, sports and more leaving me very little time in the kitchen..so I am revolving recipes around pressure cooker! Hope busy moms out there enjoy cooking as much as I do despite busy schedule.
- 1.5 cups basmathi rice or any fragrant rice
- 1.5 to 2 tbsp oil or ghee
- 1 bay leaf
- 1 star anise
- 1 large strand of mace
- ½ to ¾ tsp shahi jeera
- 3 to 4 green cardamoms
- 6 cloves
- 2 inch cinnamon stick
- small piece of nut meg
- dagad phool or stone flower little
- ¼ tsp saunf powder / fennel seeds powder (optional)
- 1 medium onion thinly sliced
- 2 green chilies slit
- 1.5 tsp ginger garlic paste
- handful of pudina/ mint (chopped finely)
- 1 to 1.5 cups chopped vegetables
- salt as needed
- 2 ¾ cups water
Wash and soak rice for at least 15 minutes. Drain off the water and set aside.
Saute dry spices in hot oil until they sizzle.
Saute onions until golden.
Fry ginger garlic paste until the raw smell goes off.
Add all the veggies and mint, saute for 2 to 3 minutes.
Add water and salt.
Bring the water to a rolling boil.
Add drained rice and stir.
Cook on a medium flame until the water evaporates.
When the rice is still soggy, cover with a lid and lower the flame.
Cook on a low flame for 4 to 5 minutes. Switch off the stove.
Mix well when done but be sure not to break the grains so I usually fluff it up lightly using forks.
If you don’t have pressure cooker, follow the video below.