Pulao or Palav has been one of my favourite things since childhood .. And this version is made very frequently in our household ..
I thought the recipe was too basic to be shared here on the blog, but wanted to tell you guys that MTR Pulao Masala tastes amazing .. I highly recommend trying it, if you haven't used it before
Pulao is one of those dishes that takes very little effort to make but tastes amazing isn't it? And with all the veggies thrown in , it sort of is a wholesome meal with some salad & Raita or plain yogurt on the side
You Will Need:
- 1 Cup Basmati Rice
- 1 medium sized Onion - sliced lengthwise
- 1 Medium sized Tomato
- 1 small sized Potato
- A handful of Green Beans
- 1/4 Cup Green Peas
- 1 Small Carrot
- Salt as per Taste
- 2 tablespoon Ghee or Cooking Oil
Spices Needed:
- 1 teaspoon Red Chilli Powder
- 1.5 Teaspoon MTR Pulao Masala
- 3/4 Teaspoon Kitchen King Masala
- 1 teaspoon Kasuri Methi
- 2 Bay Leaves
- 1 teaspoon Fresh Ginger-Garlic Paste
- 1/2 teaspoon Cumin Seeds
How To:
Add Basmati Rice into a colander & clean under running water, drain & set aside
Add Ghee or Cooking oil into a Pressure Cooker Pot, once its hot enough, add cumin seeds & bay leaves & sauté for 20 seconds.
Meanwhile, To speeden the cooking process, keep 1.5 cups of water to boil on the stovetop
Add onions & sauté for 2-3 minutes. Add chopped Tomatoes & All the Spices Powders mentioned in the list along with some salt. Sauté for about 2 minutes
Add onions & sauté for 2-3 minutes. Add chopped Tomatoes & All the Spices Powders mentioned in the list along with some salt. Sauté for about 2 minutes
Add the rest of the vegetables & Mix well
Add Rice & gently mix. Now, carefully add the water that was kept boiling. Add salt, & give it a mix.
Close the Cooker Lid & let it cook for 1 whistle. Set aside for the Pressure to release naturally
Close the Cooker Lid & let it cook for 1 whistle. Set aside for the Pressure to release naturally
Gently fluff with a fork & Garnish with fresh chopped coriander & serve with Raita or Yogurt on the side
INSTANT POT METHOD:
(PRESSURE COOK ON HIGH FOR 4 MINUTES, NPR FOR 4 MINUTES & RELEASE PRESSURE AFTER 4 MINUTES)
Clean Basmati Rice in several changes of water, Drain & set aside
Turn on the Sauté mode in the Instant Pot. Select the Normal Mode
Add Ghee & Cooking oil into it, once its hot enough, add cumin seeds & bay leaves & sauté for 20 seconds.
Meanwhile, To speeden the cooking process, I keep 1.5 cups of water to boil on the stovetop
Add Ghee & Cooking oil into it, once its hot enough, add cumin seeds & bay leaves & sauté for 20 seconds.
Meanwhile, To speeden the cooking process, I keep 1.5 cups of water to boil on the stovetop
Add onions & sauté for 2-3 minutes. Add chopped Tomatoes & All the Spices Powders mentioned in the list along with some salt. Sauté for about 2 minutes
Add the rest of the vegetables & Mix well
Add Rice & gently mix. Now, carefully add the water that was kept boiling. Add salt, & give it a mix.
Now, Press the cancel button to cancel the sauté mode. Close the lid & close the vent to sealing position (I have the model in which the vent automatically seals itself when closed)
Choose the Pressure Cook mode & Pressure cook on High for 4 minutes
When the instant pot beeps, Do an NPR for 4 minutes & then manually release the pressure.
Gently fluff with a fork & Garnish with fresh chopped coriander & serve with Raita or Yogurt on the side
