Explore the delightful simplicity of Veg Pulao, a vibrant and flavorful rice dish perfect for a quick weeknight meal or a festive occasion. This recipe, adaptable to your favorite vegetables, offers a comforting and satisfying culinary experience.
Veg Pulao in Pressure Cooker
This easy-to-follow recipe utilizes a pressure cooker to deliver a perfectly cooked and aromatic Veg Pulao in a fraction of the time compared to traditional methods. The pressure cooker ensures even cooking and infuses the rice with the rich flavors of the vegetables and spices.
### Ingredients:
- 1 cup Basmati Rice, rinsed
- 1 tbsp Ghee or Oil
- 1 tsp Cumin Seeds
- 1 small Onion, finely chopped
- 1 tsp Ginger-Garlic Paste
- 1/2 cup Mixed Vegetables (carrots, peas, beans, potatoes), diced
- 1/4 cup Green Bell Pepper, diced (optional)
- 2 cups Vegetable Broth or Water
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder (adjust to taste)
- 1/4 tsp Garam Masala
- Salt to taste
- Fresh Coriander Leaves, chopped (for garnish)
Instructions:
- Preparation: Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the pulao from becoming sticky. Soak the rice for at least 15 minutes to help it cook evenly. Dice all vegetables into small, uniform pieces.
- Sauté the Aromatics: Heat ghee or oil in a pressure cooker over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until they turn light golden brown. This step is crucial for releasing the flavors of the spices. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add Vegetables and Spices: Add the mixed vegetables (carrots, peas, beans, potatoes) and green bell pepper (if using) to the pressure cooker. Sauté the vegetables for 2-3 minutes, allowing them to soften slightly. Add turmeric powder, red chili powder, garam masala, and salt to taste. Sauté for another minute, ensuring the spices are well combined and coated onto the vegetables.
- Add Rice and Liquid: Drain the soaked rice and add it to the pressure cooker. Gently sauté the rice with the vegetables and spices for a minute or two. This helps to toast the rice slightly and enhance its flavor. Pour in vegetable broth or water. Ensure the liquid level is about one inch above the rice.
- Pressure Cook: Close the lid of the pressure cooker and cook on medium heat for 2 whistles. Let the pressure release naturally before opening the lid. This is important to prevent the rice from becoming mushy.
- Fluff and Garnish: Once the pressure has released completely, carefully open the lid. Fluff the rice gently with a fork to separate the grains. Garnish with fresh coriander leaves.
- Serve: Serve the Veg Pulao hot with raita (yogurt dip), papadums, or your favorite side dish. This versatile dish is perfect as a main course or as an accompaniment to other Indian dishes.
Enjoy your flavorful and perfectly cooked Veg Pulao! Feel free to adjust the spices and vegetables according to your preferences. This recipe is a great base for experimenting with different flavors and ingredients.
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