Masala Pulao Recipe
Masala pulao is a quick, one-pot basmati rice dish with vegetables and aromatic Indian spices.
Equipment
- 1 Pressure Cooker
- 1 Spatula
- 1 Cutting board and knife
- 2 Measuring cups and spoons
- 1 Bowl
Ingredients
- 2 cups basmati rice washed and soaked for 20–30 minutes
- 2 tbsp oil or ghee
- 2 bay leaves
- 1 small stick cinnamon
- 1 green cardamom
- 1 tsp cumin seeds
- 4 cloves
- 2 medium onions finely chopped
- 2 green chilies slit
- ½ cup carrots chopped
- ½ cup green beans chopped
- 1 medium potato diced
- ½ tsp turmeric powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- 1 tsp garam masala
- 1½ tsp salt adjust to taste
- 4 cups water adjust depending on desired texture
- 1 tsp ghee optional, for aroma
- Fresh coriander leaves for garnish
Instructions
- In a pressure cooker, heat oil or ghee on medium flame.
- Add bay leaves, cinnamon, cumin seeds, and cloves. Sauté for 1 minute until fragrant.
- Add chopped onions and slit green chilies. Sauté Onions & Chilies and cook until onions are soft and golden.
- Mix in chopped carrots, green beans, and diced potatoes. Sauté vegetables for 2–3 minutes.
- Add turmeric powder, coriander powder, cumin powder, and garam masala. Stir well to coat the veggies. For crunch, you can add fried moong dal badi and mix.
- Add the soaked rice, water, salt, and a spoon of ghee (optional). Mix everything gently.
- Close the lid of the pressure cooker and cook on medium flame for 3–4 whistles. Let the pressure release naturally. Fluff the pulao rice with a fork. Garnish pulao with chopped coriander. Serve hot with raita or salad.
Notes
- You can use long-grain basmati rice for best texture.
- Adjust green chili and spice level to make it mild for kids.
- Swap fresh vegetables with frozen if in a hurry.
- Note: Calories may vary based on ingredients used to make pulao and portion size.