Moong Dal And Vegetable Pulao.. (Pressure Cooker Version)

Vegetable Pulao. Usually people make pulao in so many different ways and there are many recipes and versions to it. Even i cook many version by adding different kinds ingredients, you can make recipe taste different by changing or adding any ingredients. In south India pulao's are very famous in every household because it is easy to make and very very tasty to eat any time of the day. As i have mentioned in my previous post that i don't like to eat much of rice items, i cook all types of rice items just because my hubby finds it very tasty and he feels cooking rice is easy then cooking roti's and sabji, but i feel both are the same.. When it come's to vegetable pulao i cook very often not because it taste good because it looks and smells good..

Ingredient's

1cup vegetable (potato, carrot, beans, mutter, cauliflower)

2cup rice (Basmati or normal rice)

2tbsp moong dal

1 medium onion and 2 green chilli (finely slice)

1 medium tomato (finely chopped)

1tsp turmeric, 1tsp coriander powder, 1tsp garam masala

Salt to taste

Coriander leaves for garnishing.

For tempering

1 bay leaves, 2 dry red chili

2 star anise, 1 cinnamon stick

2 cloves, 2 green and black cardamom

1tsp cumin seeds

3tbsp oil.

Cooking Method

If you are using basmati rice then soak the rice in water for atleast 30minutes, no need to soak the rice if you are using normal rice, just wash and keep it aside.

In a pressure cooker, add oil, when the oil is hot add cumin seeds and all the tempering spices, when they turn brown, add moong dal, when dal turns lite golden brown, add onion and green chillies, fry to golden brown.

Then add turmeric, coriander powder and garam masala, fry for 1 to 2minutes, then add all the vegetables and tomato, fry for another 1 to 2minutes. Now add the rice, salt and enough water, cover the lid and cook for 3 whistle (1 in high flame, 2 in low flame), then allow the pressure to go and open the lid and mix well.

Serve hot with Onion Raita.

Tomato Briyani..(Pressure Cooker Version)

Tomato Briyani is very similar to Tomato rice with a little twist of ingredients. Tomato rice taste more a like tangy taste, but i have kept very less sour taste in briyani. Last week during his holidays i had cooked this one pot meal for the lunch and i serve with chilled yogurt raita. When ever you ask him shall i cook tomato rice he will never say no to it, he loves tomato rice but i'm not a big fan of rice items, i cook rice items just because he likes it and i enjoy seeing him eating.. This is my new innovation in briyani and my hubby like it very much. I hope my blog readers also like this recipe :)

Ingredient's

2cup Raw rice

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms

2 dry red chillie, 2 star anise 

2 Onions, 2 green chillies (finely sliced)

2 ginger garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin, 1/2tsp mustard seeds 

1/2cup curd

a pinch of food color 

Tomato 2 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste 

Coriander leaves for garnish.

Cooking Method

Heat oil in a pressure cooker, add cumin, mustard, cinnamon, cardamoms, star anise, red chillies and bay leaf, stir fry 30 secs. Add the sliced onions and saute for 3minutes. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5minutes. Add red chili powder, turmeric and coriander powder and mix. Add chopped tomatos, curd and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, food color, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame)

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.