Vegetable Pulav in Pressure Cooker

 

Ingredients

• 3 tablespoons ghee/clarified butter
• 12-15 cashews
• 15-18 black pepper corns
• 8-10 cloves
• 1 teaspoon cumin seeds/jeera
• 1 inch cinnamon stick
• 2 bay leaves
• 1 star anise
• 2 cardamoms
• 2 medium onions sliced
• 1 tablespoon ginger garlic paste
• 1 small cauliflower cut in big pieces
• 1 medium potato cubes
• 1 medium carrot sliced
• ½ cup peas
• ½ cup beans chopped
• 1 cup soya chunks soaked in water for 10 minutes
• 1 teaspoon kashmiri red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 2 teaspoons coriander powder
• salt to taste
• 1 cup (250g) rice, soaked in water for 30 minutes
• 1 ½ cups water (measure water from the same cup as you measure the rice)
• 1 tablespoon ghee/clarified butter

Steps In Making

• In a pressure cooker add ghee and once it turns hot add cashews and roast them for 2 minutes on medium flame until they turn light golden. Once done remove them in a plate.
• Now add all the whole spices like cloves, cinnamon stick, bay leaves, black pepper corns, cumin seeds, star anise, cardamom and toss for few seconds or until they turn aromatic.
• Further add the sliced onions and cook for 2-3 minutes or until they turn translucent.
• Now add cauliflower, carrots and potatoes. Roast them for 3-4 minutes.
• Then add peas, beans and the soya chunks and toss them for another 2-3 minutes on medium flame.
• Now add the dried spices, red chilli powder, garam masala, cumin powder, coriander powder and salt. Mix well and cook for another minute. Add a tablespoon of water if needed.
• Further add soaked rice and gently mix them. Roast for a minute before adding the water.
• Finally add the roasted cashews, ghee and give it a god mix. Now pressure cook for 1 whistle.
• Serve hot with raita, papad or salad.

Recipe Notes

• Roast the whole spices in ghee for better flavour and taste.
• Do not add extra water, else the pulav will become soggy.
• You can use any vegetables of your choice.