Peas Pulao

Ingredients

Group I

• Basmathi rice - 1 cup(160 ml cup)
• Peas - 1/3 cup (80 - 100 grams)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Green chillies - 5(slitted)
• Cloves - 5
• Bay leaves - 1
• Coconut milk - 1 cup (160 ml) 
• Cinnamon - 2 pieces (1 inch each)
• Cardamom - 2
• Lemon juice - few drops
• Oil - 2 1/2 tbsp
• Salt for taste

To grind (to smooth paste)

Group II

• Ginger - 3/4 inch
• Garlic - 3
• Ani seeds - 1 tsp

Method

• Soak the rice for 1/2 an hour.
• Grind the group II ingredients & make a paste.
• Heat oil in pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom, bay leaves & curry leaves one by one.
• Add onions, green chillies, salt and fry till it becomes light brown in color.
• Add the grounded paste & fry till the oil separates.
• Add peas & fry well.
• Now add the soaked rice & add 1 cup(160 ml) of water.
• Now add the coconut milk & the lemon juice.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Serve it with raita or any gravy.

Tips for the recipe - Add a spoon of ghee either while sauting the onions or before serving.

Mint Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Coconut milk - 1/2 cup (80 ml) 
• Cinnamon - 2 pieces (1 inch each)
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Fried cashew - 1 tbsp
• Salt for taste

To grind (to smooth paste)

Group I

• Ginger - 3/4 inch
• Garlic - 3
• Ani seeds - 1 tsp

Group II

• Mint leaves - 1/2 bunch(1 cup)
• Green chillies - 2 or adjust

Method

• Soak the rice for 1/2 an hour.
• Grind the group I ingredient separately.
• Fry the group II ingredient & make a paste.
• Heat oil in the pressure cooker, on high medium flame.
• Splutter cinnamon, cloves, cardamom & curry leaves one by one.
• Add the group I ingredient paste & fry till the oil separates.
• Add onions, salt and fry till it becomes light brown in color.
• Add the group II ingredient paste & continue frying.
• Fry till nice aroma arise & becomes dry.
• Now add the soaked rice & add 1 1/2 cup(240 ml) of water.
• Now add coconut milk.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Garnish it with fried cashews & serve it with raita.

Tips for the recipe - Add very few drops of lemon juice before coving the cooker. It helps the rice grains to remain fluffy & not sticky. Do not over fry the group II ingredients. Do not add much water while grinding the masala.

Tomato Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Tomato - 1 big size (Chopped)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Green chilies - 2 (slitted)
• Chilly powder - 1 tsp (adjust)
• Cinnamon - 2 pieces(1 inch each)
• Bay leaves - 1
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Salt for taste

To grind (to smooth paste)

• Garlic - 2 or 3
• Ginger - equal to garlic
• Ani seeds - 1/2 tsp

Method

• Soak the rice for 1/2 an hour.
• Heat oil in the pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom, bay leaves, green chillies & curry leaves one by one.
• Add the ginger-garlic paste & fry till the oil separates.
• Add onions and fry till it becomes light brown in color.
• Add the chopped tomatoes & continue frying till it becomes mashy.
• Now add chilly powder & salt.
• Fry for 2 minutes.
• Now add the soaked rice & add double the amount (2 cups) of water.
• Mix well, check for salt & cover the cooker when water starts bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Serve it with raita.

Tips for the recipe - Before covering the cooker add very few drops of lemon. So that the cooked rice grains remain separate & not sticky. 

Coriander Pulao

Ingredients

• Basmathi rice - 1 cup(160 g)
• Onion - 1 small size (Chopped)
• Curry leaves - 1 string
• Curd - 1 tbsp
• Cinnamon - 2 pieces (1 inch each)
• Cloves - 4
• Cardamom - 2
• Oil - 2 1/2 tbsp
• Fried cashew - 1 tbsp
• Salt for taste

To grind (to smooth paste)


Group I

Ginger - 3/4 inch

Garlic - 3

Ani seeds - 1 tsp


Group II


Coriander leaves - 1/2 medium bunch(1 cup)
Green chillies - 2 or adjust

Method

• Soak the rice for 1/2 an hour.
• Grind both the group I ingredients & group II ingredients separately.
• Heat oil in the pressure pan, on high medium flame.
• Splutter cinnamon, cloves, cardamom & curry leaves one by one.
• Add the group I ingredient paste & fry till the oil separates.
• Add onions, salt and fry till it becomes light brown in color.
• Add the group II ingredient paste & continue frying.
• Fry till nice aroma arise & becomes dry.
• Now add the soaked rice & add double the amount (2 cups) of water.
• Now add curd.
• Mix well, check for salt & cover the cooker when the water stars bubbling.
• Reduce the flame to low.
• Let it cook for 15 minutes.
• Switch off the flame & wait for 5 minutes.
• Then open the cooker & mix gently.
• Garnish it with fried cashews & serve it with raita.

Tips for the recipe - Do not add much water while grinding the masalas. So that it becomes easy while frying the masala in the oil. Soaked rice can be roasted in a tbsp of ghee till it becomes dry. This roasted rice can be added in the masala. This will make your cooked rice grains separate & gives nice aroma because of ghee.You can also add a few drops of lemon juice before covering the lid of the cooker.