Receta Easy Vegetable Pulao In Pressure Cooker /Tahiri Pulao
Easy vegetable pulao or pilaf in pressure cooker (with step by step tutorial) is my idea of a quick and easy one pot wholesome vegetarian rice pilaf, when I am not in a mood for an elaborate cooking. I learned that in some places this pulao is known as tahiri pulao; a much milder and easy pulao common in Uttar Pradesh; where the trio vegetables (cauliflower, peas, and potatoes) are fried in the oil, thus giving out a wonderful flavor and aroma. Yes, all it takes under 30 minutes.
I had shared easy vegetable pulao about two years ago, where I dunked the vegetables in my food processor and gave it a pulse for easy chopping and is a bit on the spicier side. This vegetable pulao which I am sharing today, is so easy and quick to make ....you will definitely be happy that you came across this recipe.
Its no secret that I like to cook rice in pressure cooker, especially vegetable biriyani, pulao, and chicken biriyani.
Vegetables used are mostly "whatever is available in my refrigerator" here, I used potato, carrot, frozen peas, a handful of beans, and 2 or 3 florets of cauliflower. And yes, fry them up in oil with a little bit of chilli, coriander, and garam masala powders.
The best thing I like about pressure cooking rice, is the texture with which the final pulao has; which I am sure you can make out from the picture. The rice does not stick to one another, nor is over cooked....just perfect!
For my rice dishes, I use basmati rice, organic basmati rice (whenever I get them), or sometimes kaima rice (which is a must for Malabar biriyani). But when pressure cooking rice, there are some little tips and tricks I use, and you just have to follow them in the step by step tutorial below and perfectly cooked pulao will be ready in just about 30 minutes.
If you are cooking for two, just half the recipe. Bachelors, do try this easy method!
Step by Step Tutorial:
The vegetables were straight from the refrigerator, I cubed them. Heat oil in your pressure cooker, add in jeera and saunf, then add in the chopped onion, ginger and garlic. Allow it to turn light brown.
Add in the cubed vegetables and fry them in medium-low flame for a good 3-4 minutes, they will be nicely crisp and almost cooked. Add in Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Add salt.
You can see that the vegetables especially the potatoes are cooked and lightly fried. Once the spice powders are added, lower the heat to the minimum and take care that they do not stick to the cooker or get burnt. If at all it gets sticked, then you can sprinkle a wee bit of water and mix well.
Add in the cleaned rice.
Mix well on low heat for a good 3-4 minutes, this makes the rice to absorb the flavors and oil and helps it to retain its texture. Add in the boiled water (4 cups minus 6 tbsp) . Squeeze the juice of one whole lemon into it. Mix everything, check salt.
Cover the pressure cooker with its lid and now wait for the steam to come. Once steam comes out, simmer the fire for exactly 7 minutes and switch off the fire (do not put the weight). Open after 15 minutes. Fluff the rice with a fork carefully so that it does not get broken, sprinkle coriander leaves. And serve with pappad, pickle, or raita.
See I told you its easy! Enjoy with your loved ones.
Easy Vegetable Pulao In Pressure Cooker
PREP TIME:
5 mins |
COOK TIME:
25 mins |
SERVES:
4
AUTHOR: NISA HOMEY
CUISINE : Indian
CATEGORY : Main Dish
INGREDIENTS
Onion: 1 large, chopped.
Potato: 1, cubed.
Carrot: 1, cubed.
Frozen Peas: One handful.
Cauliflower: 3 or 4 florets.
Beans: 1 handful, chopped (optional).
Ginger: 1 inch, finely chopped.
Garlic: 6 cloves, chopped.
Kashmiri Chilli Powder: 1 tsp.
Coriander Powder: 1 tsp.
Turmeric Powder: 3/4 tsp (I used organic).
Garam Masala: 3/4 tsp.
Basmati Rice: 2 cups (200 ml cup)
Hot Water: 4 cups minus 6 tbsp.
Juice of 1 Lemon
Salt: 1 1/2 tsp or as needed.
Oil: 3-4 tbsp.
- Jeera: 1/2 tsp
- Saunf: 1/2 tsp (optional)
Coriander Leaves To Garnish
METHOD:
Wash and clean rice and keep it on a strainer. Heat oil in pressure cooker, add in jeera and saunf.
Add in the chopped onion, ginger and garlic, allow it to turn light brown.
Add in the cubed vegetables; carrot, peas, beans, and potato. Let them fry in the oil for 3 minutes on medium flame.
Add in the Kashmiri chilli powder, coriander powder, turmeric, and garam masala powder, sprinkle water if it is sticking. At this point keep water to boil in a separate saucepan.
Add the rice and mix well on low flame for 3-4 mins.
Add in the boiled hot water, salt, juice of one lime and mix well.
Cover the cooker with its lid, wait for the steam to come out.
Once the steam starts to come out, simmer the fire for exactly 7 minutes. And switch off.
Open cooker after 15 minutes, fluff the rice with a fork.
Garnish with chopped coriander leaves. Serve.
NOTES
Once the cooker is close, you should simmer for 7 minutes and then switch off the fire. Do not put the weight.
You should open the cooker between 15 to 20 minutes else the rice might be over cooked.
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