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.
Pressure Cooker Pulao
Ingredients
- 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
Instructions
- 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.
