Spicy Vegetable Pulao

I am a big fan of this spicy pulao, which my mom makes to perfection! So whenever she makes it, I have never peeped into the kitchen but have just relished its aromatic flavor. Last weekend when mom had gone to attend a function, my aunt said she'd make this pulao and I joined in helping her. I never knew this aromatic pulao is such an easy recipe and is the best one-pot meal :) So with due credits to aunt and mom, here goes the recipe!

INGREDIENTS:

Part 1 - Masala powder

To be ground into a powder

• Peppercorns - 4
• Jeera - 1/4 Tsp
• Black cardamom/Badi elachi - 1
• Cinnamon - 1/2" stick

The above ingredients can also be replaced with a Tsp of biriyani masala or garam masala

Part 2 - Coriander paste

To be ground into a smooth paste with very little water

• Coriander leaves - a generous handful
• Green chillis - 2
• Garlic - 4 pods
• Ginger - 1/2" piece

 

Part 3 - Other ingredients

• Basmathi rice - 1 cup
• Oil - 1/4 cup
• Onions - 1 big
• Mixed vegetables of your choice - 2 cups (carrot, beans, potato, peas and cauliflower make a good combo)
• Red chilli powder - 1 Tsp
• Turmeric powder - 1/4 Tsp
• Salt - as needed
• Water - 1.5 - 2 cups

METHOD:

1. Wash and soak basmathi rice for 20 minutes
2. Prepare the powder and paste as mentioned in part 1 and 2 of the ingredients
3. Heat oil in a pressure cooker and add the masala powder (part 1) and the coriander paste (part 2). Saute for a minute on medium flame
4. Add the onions and saute for a few minutes till the onions turn golden brown
5. Now add in the mixed vegetables and saute them till they are half cooked
6. Drain the soaked rice and add it along with the vegetables and stir it for half a minute
7. Add the red chilli powder, turmeric powder and give it a mix
8. Add 1.5 cups of water and salt as need
9. Close the lid and when the steam comes, open the lid, check for water level and add or sprinkle water if needed (I didn't add more water). Close the lid again, now with the weight and pressure cook for 2 whistles
10. Remove from fire, allow the pressure to release, open the lid and gently fulff the rice with a fork
11. Keep it closed till you serve
12. Serve warm and relish the aromatic flavors along with any raita/chips/pappad of your choice