Vegetable pulao in instapot

Another day..another instapot recipe😊. Back in the day when I was growing up, anyone throwing a party used to be a rare occasion. And whenever there is a party, one dish they always used to serve is Vegetable pulao with Kurma combination. I used to love that dish and even after all these years that taste just stayed with me. Now a days gatherings/parties have become super common and they rarely are serving veg pulao as there are so many other rice varieties in market today. But to me this one dish is so special and the dish I prepared today brought back all those memories.. It is simple, easy to prepare and so so flavorful... Hope you guys will like this dish as much I did...

Ingredients

3 cups basmati rice washed and all the water drained
1 cup Milk or coconut milk
4 cups water
1/2 cup thinly sliced onion
4 green chillies chopped into small pieces(adjust per spice level)
1 1/2 tsp ginger garlic paste
1/2 cup chopped potato pieces
1/2 cup chopped carrot pieces
1/4 cup green peas
3/4 to 1 tsp garam masala
2 tbsp ghee
fistful of coriander leaves
fistful of mint leaves
Roasted cashews for garnish

Tempering

2 Cardamom
4 cloves
small piece of cinnamon
2 bay leaves
1/2 tsp cumin seeds
1 star anise
1 piece of mace
couple of pinches of nutmeg powder
1/4 tsp peppercorns

Procedure

Turn on the insta pot with saute mode on. Heat butter, add in the tempering ingredients and let them splutter. Add in onion, salt and green chillies. Fry till onions become translucent. Add in ginger garlic paste. Fry till raw smell is gone for about a minute. Add in the potatoes, carrot and peas. Saute for 5 to 10 minutes. Keep stirring. Add coriander and mint leaves and fry for another minute.
Add in rice, milk, water and garam masala. Check and adjust the seasonings. Turn off the saute mode. Turn on pressure cooker mode, make sure the whistle in in sealing mode and set the timer to 7 minutes. Once the 7 minutes are up, turn off the instapot and let it sit for 2 minutes. Manually release the pressure. Garnish with roasted cashews.
Serve with raitha and any gravy curry. Made mirchi salan to go with this dish.

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