We can make Pulao in different variations. They vary from region to region – each region claiming the Pulao made in their region is the authentic one. They taste differently and they taste well. I have also posted some Pulao Dishes earlier. Here we will see how to make a very simple Pulao in the pressure cooker. This Pulao does not require any whole spices or spicy powders etc. You can use many vegetables like Mush Room, Cauliflower etc. If the vegatables are chopped in advance and readily available, the cooking time does not exceed 20 minutes. It is very easy to make for a family get together without notice.
Ginger – 1 inch long piece
Garlic – 3 pods
Green Chillies – 2 to 3 (Adjust to your taste)
Oil – 2 tbsp
Cumin Seeds – 1 tsp
Onion – 1 (finely chopped)
Frozen Peas (Vatana) – ½ cup
Carrot – 1 (finely chopped)
French Beans – 1oo Gms (finely chopped)
Salt – to suit taste
Finely chopped Coriander Leaves – 1tbsp
Kolam Rice – 1 ½ cups
Hot Water – 3 cups
Crush the Green Chillies, Ginger and Garlic coarsely and keep aside.
Soak the Rice for 15 to 20 minutes.
Heat the Oil in a pressure cooker. Add Cumin Seeds to it. Add the Onion and sauté translucent.
Add Carrot, Beans and Green Peas. Sauté them for 2 to 3 minutes.
Add Salt and the crushed Green Chilli mixture. Sauté for a minute. Close the cooker with the lid without the weight valve. Simmer for 2 to 3 minutes in low flame till the vegetables turn little tender.
Add the soaked Rice. Stir fry for 2 to 3 minutes.
Add hot water. Mix. Add Salt as required. Allow it to boil 3 to 4 minutes. The Rice will become fluffy and you can find a thin layer of water on the top.
Add Coriander Leaves. Mix it. Now, close the lid with the weight valve and cook for a whistle in medium flame. Turn off the flame and allow the pressure to drop on its own.
Remove the lid. Allow the Pulao to rest for 10 minutes. Fluff it gently with a fork or spoon.
Transfer to a serving bowl gently. Garnish with Coriander Leaves and serve hot.
I used Kolam Rice. You can use Basmati Rice also.