I made this pulao for lunch on janamastami. It’s a very simple pulao that gets done in no time. This was the first time I made pulao in a pressure cooker. I was scared of the rice being overcooked. But surprisingly the grain was just cooked right and had become long. Soaking the rice in water for atleast half and hour makes the rice grain long. Adding Maggie cubes to the pulao adds an extra taste to it. Omit it if you are against MSG.
4 cups basmati rice washed and soaked in water for half and hour,
3 onions sliced vertically,
1 big tomato sliced vertically,
2 small carrots chopped,
15 French beans chopped,
1 cup fresh/frozen green peas,
A handful of coriander leaves,
A handful of mint leaves,
2 green chilies,
1” piece of ginger,
15 to 18 cloves of garlic,
½ tsp turmeric powder,
½ tsp garam masala powder,
2 Maggie cubes (optional),
3 small pieces of cinnamon,
2 bay leaves,
1 tsp sahi jeera,
Juice of 1 lime,
5 tsp oil,
Salt to taste,
8 cups of water
Make a paste of coriander leaves, mint leaves, ginger, garlic and green chilies with little water and keep aside.
Heat oil in a heavy bottomed cooker and crackle sahi jeera for 5 to 10 seconds. Fry bay leaves, cloves, cinnamon, cardamom, cashew, badam and raisins.
Add onions and fry till onions turn golden drown. Now add the ground green paste and fry till the raw smell goes off.
Add carrot, French beans, peas and tomato.
Add salt, turmeric powder, garam masala powder, crumpled Maggie cubes and fry for a minute or two.
Drain the rice and add to the vegetable mix and stir gently.
Mix everything well with 8 cups of hot water and pressure cook for 2 whistles.
Serve hot with onion tomato raita.