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Pressure Cooker Pulao
Bhavna
Print Recipe
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
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.