Ingredients:
Basmati – 1 cup
Onion – 1 medium sliced
Green chillies – 3 Nos slit
Chopped vegerables – I cup
Garlic – 4 cloves
Ginger – 1 inch piece
Cinnamon – 1 small piece
Oil – 1 tbsp
Cardamom – 2 Nos
Cloves – 2 Nos
Bay leaf – 1 nos
Water or Coconut milk – 1.5 cup
Salt – to taste
Ghee – 1 tsp
Preparations:
Soak Basmati rice for 1 hour and drain.
Grind ginger, garlic and cinnamon to a fine paste with
very little water
Chopped vegetables may include 1 carrot, 8 beans, ¼ cup
green peas and corn
Method.
Heat pressure cooker, add oil, cardamom, clove,
bay leaf and temper it. To this add onions and green chilies and fry till
transparent in medium flame. Add the
ground paste and fry for a min. Then add vegetables and stir fry for 2 min.
Add rice, salt and mix well carefully (rice may break). Now add water and bring it
to boil. Close the cooker, cook for 12 – 14 min in low flame. After 10 mins open the cooker, add ghee and
mix well using a fork.
Note: I used Kaima rice which made the Pulao softer.
