Easy lunch recipe with mixed vegetables, perfect for lunch box .

PREP TIME : 30 mins   COOK TIME : 15 mins    TOTAL TIME : 45 mins

RECIPE TYPE: main      CUISINE: Indian             SERVES: 4 to 5

Easy vegetable pulao recipe made in pressure cooker

INGREDIENTS

(measuring cup used, 1 cup = 250 ml)

For the pulao:

• 1.5 cups basmati rice, about 300 grams of basmati rice
• ⅓ cup peas/matar, fresh or frozen
• ¼ cup chopped french beans, chopped
• ⅓ cup chopped carrots, chopped into cubes
• ⅓ cup chopped potatoes, chopped into cubes
• ¼ to ⅓ cup sliced or chopped mushrooms
• ⅓ cup chopped medium cauliflower/gobi florets
• ⅓ cup chopped capsicum, chopped into cubes
• ¼ cup chopped tomatoes or 1 medium sized tomato
• 1 medium sized onion, thinly sliced or about ⅓ cup thinly sliced onions
• 2.5 cups water
• 3 tbsp oil or ghee * check notes

Crushed or ground into paste in mortar-pestle

• ½ inch ginger/adrak, roughly chopped
• 3-4 medium garlic cloves/lahsun
• 1 green chili, roughly chopped

Whole garam masala or spices:

• 1 inch cinnamon stick/dal chini
• 2 to 3 green cardamoms/choti elaichi
• 1 black cardamom/badi elaichi
• 2 to 3 cloves/lavang
• 2 single strands of mace/javitri
• 1 medium sized tej patta/indian bay leaf
• 1 tsp cumin seeds/jeera
• a small piece of stone flower/pathar phool (optional)
• 3 to 4 whole black pepper/sabut kali mirch

For garnishing:

• 1 small onion, thinly sliced or about ¼ cup thinly sliced onions
• 12 to 15 cashews/kaju
• 1 tbsp chopped coriander or mint leaves

Preparation Method:

1. Rinse the rice till the water runs clears of starch.
2. Then soak the basmati rice in water for 30 minutes. drain and keep the basmati rice aside.
3. Heat 3 tbsp ghee or oil in the pressure cooker. add sliced onions.
4. saute on a low flame, till the onions are golden and then remove them with a slotted spoon. Keep the caramelized onions aside.
5. In the same oil, add cashews and brown them. keep the fried cashews also aside.
6. In the same oil or ghee, add the whole spices – cinnamon, tej patta, black cardamom, green cardamoms, cloves, black pepper, stone flower, cumin seeds and mace. saute for a few seconds till the spices become aromatic.
7. Add sliced onions. stir and saute the onions on a low flame. saute till the onions become golden.
8. Then add ginger+garlic+green chili paste. stir and saute till the raw aroma of the ginger and garlic goes away. about 15 to 20 seconds.
9. Add the all the chopped veggies, including tomatoes and peas.
10. saute for 2 to 3 minutes on a low flame.
11. Add the drained basmati rice. saute gently for 1 to 2 minutes till the oil/ghee has coated the rice grains evenly. pour water.
12. Add salt. Stir the veg pulao gently.
13. Check the taste of the stock. if it tastes bland, then add some more salt.
14. Cover the pressure cooker tightly with its lid.
15. Cook the veg pulao for 2 to 3 whistles on a medium to high flame. 2 whistles will give you a less soft texture. For softer texture cook for 3 whistles.
16. When the pressure settles down on its own, remove the lid and gently fluff the rice.
17. Serve the vegetable pulao garnished with fried onions, cashews and mint or coriander leaves. you can also gently mix the garnishing ingredients with the pulao.
18. This pressure cooked vegetable pulao goes well with boondi raita, plain raita or onion-tomato raita. Also accompany some onion slices with lemon or a vegetable salad or pickle and papad.

NOTES: * skip the fried garnish part of onions & cashews if you prefer. In this case, just make the pulao with 2 tbsp oil or ghee instead of 3 tbsp oil or ghee.