My mom makes this pulao in a 3 ltr pressure cooker but for reason I can’t remember I started making it in a Cuisneart pan I got as a wedding present. The pan is wide and shallow and it has a tight fitting glass lid. The recipe is easy, does not require too many ingredients and you can add vegetables of your choice (potatoes, green beans, carrots, corn kernels) if you don’t like peas. I use store bought pulao masala but you can use garam masala or curry powder instead. Also, the flavors are best if you use Basmati Rice or any other long grained rice.
Onions, tomatoes, peas and rice simmering in the spices before water is added
1 cup rice
1 onion, chopped fine
1 big tomato, chopped
½ cup fresh or frozen peas
4-5 garlic cloves
1 tsp cumin
½ tsp turmeric powder
½ tsp red chilli powder
1 tsp pulao masala/ garam masala
2 ½ cups water
Salt to taste
Except for the additional prep time, if cooked on medium heat, the rice will take about 30 mins from start to finish.
Heat the oil and add turmeric and cumin seeds. As they start crackling, add the onions and chopped garlic cloves. Saute till they are translucent.
Add the masala and chilli powder. Saute for 2-3 mins till the smell of raw spices turns fragrant.
Add the tomatoes and some salt. The salt helps the tomatoes release all their juices. Add the peas, stir and put the lid on.
The tomatoes will get tender in a few mins. To this add the washed rice, salt and stir to mix well.
Add 2 ½ cups of water and stir once more before putting the lid back on.
At this point I set the kitchen timer to 20 mins and walk away. I chop the onions and green chili for Tushar’s omelet. Yep, he grew up eating omelet with khichdi and pulao.
Once the timer goes off, turn off the heat and sprinkle with cilantro. Serve with plain yogurt or a salad or in Tushar’s case with an omelet.
This recipe goes to Meeta's Monthly Mingle hosted by Nags . The theme is Ravishing Rice.