INSTANT VEGETABLE PULAO

METHOD OF PREPARATION

INGREDIENTS

Slice garlic, Slice onions and finely cut/shred green chillies. Keep aside. Remove leaves of fresh mint and keep aside .I generally make a coarse paste of Mint leaves and add to the spices just before closing the lid of the cooker. Prepare the green vegetables like Beans,  Green peas and keep aside. If you are using Basmati Rice/Biriyani Rice, ensure that the rice is old otherwise, if the rice is new, toast the rice after soaking in water for ten minutes and draining all the water and toasting in kadai in two spoons of ghee till the rice is very light creamy or pinkish looking. Toasting for about ten minutes would do. This would ensure your rice grains remains separate when cooking. 
Now take rice and put directly in cooker without any separator. Best to use is Hawkins pressure cooker. Now add all the above cut spices and vegetables in it and add salt. Now add all the dry spices , and Garam masala powder. Add enough water to cook the rice and the vegetables. Please ensure that you add just enough( 500 ML) for the above. But ensure that you use only old rice. Water quantity must be fixed by you as per the quality and quantity off rice you use. 

Now take oil Ghee in a tempering ladle and add cinnamon, Cardamom, Bay leaves and cloves. When cloves and cardamom puff up , add the tempering to the cooker. Stir  well  and  Taste for salt , add if less. Add lime juice now. 

Close the lid and pressure cook for just two whistles. 

Let the cooker get cold enough. Keep the cooker open for some 15 minutes. This will give time to rice to get properly set. 

After the whistles( 45 minutes )open the cooker. Fantastic Aroma of INSTANT  VEGETABLE PULAO would tease you when you open the cooker. 

This Vegetable Pulao would immediately become your favourite.

As usual, don't forget to post in your feedback please . 

Enjoy!!! 

Rice 1cup
Beans evenly cut 50 gms.
Green Peas shelled 1/2 cup
Tomatoes diced 2 nos.
Garlic 8 cloves finely cut
Onions 2 nos. cut in slices
Fresh Mint leaves 1/4 cup
Green chillies (shredded) 3 to 4 nos.     (hot variety)
Garam Masala powder 1.5 spoons
Turmeric powder (optional)
Oil ( cooking oil of any brand) or Ghee
Cloves 8 to 10 nos.
Cinnamon sticks 3nos
Cardamom 6 to 8 Nos.
Bay leaves 2 to 3 nos. cut in half
Lime juice 1/2 spoon
Salt to taste