Soak rice in water for atleast 30 minutes. Drain and keep it aside.
Grind the ginger, whole garlic pods, green chilies, mint leaves and coriander leaves in a blender.
3) Heat ghee in a pressure cooker.
Add the whole spices and stir until the whole things starts spluttering.
Add the ginger-garlic-chillies-coriander-mint paste and sautT until the raw smell leaves.
Add the veggies and mix well for some time.
Add the rice. Mix well and continue to stir for sometime.
Add 4 cups of water and mix well.
Add salt and mix again.
Pressure cook up to two whistles on high flame.
When done, garnish with finely chopped coriander leaves and fried cashews and raisins.
Fluff and serve warm with Onion-Tomato salad, pickle, a couple of pappadums along with a spiced curry.
You can also sautT thinly sliced onions instead of adding diced ones for cooking. I usually add it along with the other veggies to save time and effort.
You can also add a couple of finely chopped tomatoes to add extra zest to the dish. But then, I guess it wud be mistaken for a biriyani. :D Apparently, people find pulao and biriyani too similar too make out the differencea. :)
Since the cooking time changes with each kind of rice used, you can change the quantity of water accdg to its quality and texture. Though the usual ratio followed is 1 measure of rice : 2 measures of water, using 2 cups of water may result in over cooking of some varieties of rice. So, do be careful on the same and use only 1+ cups of water in such cases. And anyways, you¦ll get this rite only after a couple of trial and errors.
Pls make sure you switch off the stove immediately after the 2 whistles (to avoid burning it).
You can also move around with the quantity of the whole spices and accdg to your tastes and preferences.
You can also reduce or increase the quantity of ghee accdgly. You can also add equal ratios of oil and ghee to pin down the overpowering brunt and smell of ghee.
You can also make it all the more nutritious by adding fried Soya chunks, sprouted lentils, cooked beans, etc.
You can also avoid grinding coriander leaves and mint leaves while cooking. I did so to give it a greenish look instead of the usual whitish version. Changes are always well entertaining, once in a while of coursea.
So, there you areaan easy pulao within no time ready to be served to your loved ones, especially for those kids who simply abhor veggies. Being an all-time favourite of my little one (next on the list after Tomato rice), I try to make it every other day to make him have all the veggies. And of course, if you have some left over rice too staring at you in the fridge and are not sure what to make of it, don't ponder any more as you c
Tasty and nutritious