Being a slow eater, I had very less time to try my friends' lunch boxes during my school or college days.When my best friend brought this dish (about 11 yrs back), I was tempted to eat this because of its good aroma and appearance. She started bringing this exclusively for me. When I learned that she made it by herself, I took down the notes and tried at home. I think this was the first recipe for me to try out new other than my mom's own. This is a perfect recipe when we are running out of time or tired or need to impress guests soon as there is no grinding and no hard work.
Basmati Rice 1 ¼ cup (200 ml cup)
Peas ¼ cup (200 ml cup)
Carrot Big 1
Onion Medium 1
Green Chillies 2
Bay Leaf 1
Cinnamon a small piece
Water 2 ½ cups
Butter / Ghee
Soak Basmati Rice for 15-20 minutes.
Chop Carrot finely. Cut Onion lengthwise. Slit Chillies.
Heat little Butter in Cooker. Add Basmati Rice and fry on a low flame for 2-3 minutes. Keep it aside.
Heat required Butter in Cooker. When hot, add Bay Leaf, Cloves, Cinnamon, Chillies. When they turn slightly brown, add Onions and fry till translucent.
Now add chopped Carrot and fry till it becomes soft. Now add Peas and fry for 2-3 minutes. Add Rice, Salt and water. Stir well and close the lid. Cook on a medium to high flame.
Switch off the flame immediately after one whistle. Release the heat using a ladle. (Just lift the weight). Transfer to an other vessel or serving bowl and mix well. This makes the grains separate.
Serve with any spicy Kurma or Gravy and/or Egg Fry.
Note: This Pulao tastes better if served soon after cooking.
This Pulao does not include Ginger or Garlic. If you are very much particular in adding these, you can add ½ tsp chopped Ginger and ½ tsp chopped Garlic. Add them while frying Onions.
You can also add chopped Beans and grated Cabbage.
My friend used to grate carrot and add it after cooking which gives a different aroma, look and appearance.
|Pulao ready in Cooker|