Simple, easy-to-make vegetable pulav
|Rice||2 Cup (32 tbs), washed|
|Water||4 Cup (64 tbs)|
|Onion||1 , sliced|
|Tomatoes||2 , chopped|
|Green chili||1 , chopped|
|Ginger garlic paste||1 Tablespoon|
|Turmeric powder||1⁄2 Teaspoon|
|Garam masala||1 Teaspoon|
|Coriander powder||2 Teaspoon|
|Potato||1 , cubed|
|Shelled peas||1⁄2 Cup (8 tbs)|
|Carrot||1 , cubed|
|Beans||6 , cut into 1 inch long pieces|
|Cauliflower||1⁄2 Cup (8 tbs)|
|Chopped coriander||1 Tablespoon (for garnish)|
Wash the peas, cauliflower, potato, carrot, beans and keep aside.
Wash the rice and keep aside.
Slice the onion, chop the tomatoes and coriander leaves and set aside.
Heat oil in a pressure cooker.
Add the whole spices (cardamom, clove and cinnamon). Let it fry for half-a-minute so that it releases its flavors.
Add onion. Add a pinch of salt so that they cook faster. Sauté till they turn translucent.
Add ginger garlic paste and stir for a minute.
Add chopped tomatoes and chili. Sauté till the tomatoes become soft.
Add garam masala, coriander powder and turmeric powder and sauté for 2 minutes.
Add the washed vegetables and fry for 2 minutes.
Add the washed rice, stir it continuously and fry for 1 minute.
Add chopped coriander, water and salt to taste.
Close pressure cooker and cook till you hear three clear whistles (sound the cooker makes when steam escapes).