We all love eating and there are times when we love to gulp in some really good food. What if you are in a hurry, just don’t have access to nearby restaurants or not to spend much time on cooking and you still feel like gorging on some yummy delicacy?
Pulao comes to the rescue!!!!!!!!!!!
Pulao/Pilaf is one of the common rice dishes being made in most Indian houses today. Pulao is an one pot meal cooked with assortment of dry spices and veggies. The uniqueness of the dish lies in the use of cardamom, cloves and peppercorns which make this pulao flavoursome and delightful.
Voilaaah.. I won’t call this as one authentic recipe but it never fails to give the typical aroma. This one pot meal does not require any elaborate steps. So if you are in a hurry packing office/school lunches, but still want to make your lunchbox special, then go for this. So you definitely won’t be disappointed.
Made from fresh ingredients, this is one of the best Pulao I have ever had in a while. Look no further make the easiest pulao. Made in rice cooker. Can be made in pressure cooker too. With step by step pictures.
- 4 sprigs Coriander Leaves
- 4 cloves of Garlic
- 4 Green Chillies
- 1-inch piece of Ginger
- 1 tablespoon Peppercorns
Using a mortar and pestle, pound the abovesaid ingredients coarsely and keep aside. This will become our curry paste.
For the Pulao:
- 2 Cloves
- Small stick of Cinnamon
- 1 Star Anise
- 1 Cardamom
- 10 Cashewnuts,chopped (optional)
- 1 Onion, (big) thinly sliced
- 12 ounces Mushrooms (any variety)
- 1 1/4 cup Basmati Rice
- 2 Cups Water
- 2 tablespoon Ghee
- 2 tablespoon Oil
- Salt, to taste
Making of Mushroom Pulao…..
- Wash rice, drain water and let it stand, start the next step straightaway.
- In a pressure cooker/ heavy bottomed pan, heat ghee and oil, add spices one by one, once they start to crackle, add cashews, fry until golden brown.
- Add in Onions, saute till it turns golden. (Add salt to quicken up the process here).
- Now, add in the ground paste and fry until the raw smell disappears.
- Add mushrooms, fry on high for 2 minutes.
- Stir in the rice and fry until it is all well coated with the masala. Now add required salt and mix everything well.
- Add 2 cups of water to every cup of rice used and if pressure cooking, keep for 1 whistle and 5 minutes on low flame.
- Switch off and wait for the pressure to release fully. Open and fluff up gently with a fork.
- Serve with any curry of your choice.
- Another to way accentuate the taste and aroma of this recipe, you can dry roast the spices, grind it and then add it to the Pulao.
- Peppercorns gives the heat to the recipe. If you want a really spicy pulao, you can add a couple of slit green chillies extra. But I prefer mild one
- Add lot of mushrooms for an excellent earthy flavour.
- If cooking in the electric rice cooker, bring the water and rice to a boil and cook till the pulao is done.