Today i am going to share with you an extremely simple pulao recipe prepared with pressure cooker. Matar pulao served along with onion raita is a real comfort food for my family.The wholesome spices roasted in ghee will makes it immensely flavorful and addictive.
This one pot meal is a real fuss free rice variety that comes together in minutes using just pantry staples.
INGREDIENTS
Basmati rice-1 cup
Green peas -1 cup
Water -1&1/2 cup
Onion-1
green chillies -3
Ginger garlic paste -2 tsp
Ghee-2tbs
Bay leaf -2
Cumin seeds -1 tsp
Cinnamon sticks-2
Cardamom – 4-5
cahews -7-8
salt
COOKING INSTRUCTION.
Soak basmati rice for 20 minutes .This will give a fluffy and soft texture for rice.
In a pressure cooker melt 2 tbsp of ghee.Add whole garam masala and saute it for few seconds till it generates a nice aroma.
Add green chillies ,onion and ginger garlic paste. Saute it for a while .
Next add green peas ,preferably fresh ones.
Add washed and soaked basmati rice along with 1&1/2 cup water.
salt as per taste.
Cover the lid and cook in a medium flame for 1 whistle.
Fry some cashew and pour it on top of rice.
Serve hot with some onion raita and pickle. It’s super delicious.
PICTORIAL INSTRUCTION
Basmati rice, green peas, ginger garlic paste ,onion, green chillies, garam masala, gheeHeat 2 tbsp of ghee in a pressure cooker.roasting whole garam masala till it becomes aromatic.It may take few seconds.Add sliced onions, green chillies, ginger garlic paste etc.Add fresh green peas. Add Soaked basmati rice Pour 1&1/2 cup of water and sprinkle some salt .Pressure cook for 1 whistle.Matar pulao is ready.Soft and fluffy rice.Finally add some fried cashews.
Punjabi style simple and flavorful chana dal masala will beome quickly a go to recipe in your household.I am sure ,It’s tempting hue of spices and aromatic flavor will revive your taste buds .Let’s see how to make it:
INGREDIENTS
Chana Dal -1&1/2 cup
Garlic cloves -3
Small sized ginger
Green chillies -2
Onion-1
tomato -1
Bay leaf -2
Turmeric powder -3/4 th tsp
kasmiri chilli powder -2&1/2 tsp
Coriander powder -1 &1/2 tsp
Mango powder -1 tsp
salt
Oil- 2 tbsp
water -3 cups
FOR SEASONING
Oil-1&1/2 tbsp
cumin seeds -2 tsp
Dry red chillies -5-8
METHOD
wash and Soak chana dal for 20 minutes.
Take a pressure cooker ,add soaked chana dal along with 1/4th tsp of turmeric powder and 3 cups of water .
Pressure cook the dal until it is nice and soft but not very mushy.It may take around 3-4 whistles .
Add 3 tbsp of oil in a large pan on a medium heat ,temper it with some bayleaves .
Then add finely chopped ginger ,garlic and green chillies.Saute it well to get rid off the raw taste.
Next add chopped onion ,saute it till it becomes transluscent.
Add some chopped tomatoes ,saute until it is soft and mushy.
Spice it up with some masala(turmeric powder,kashmiri chilli powder,coriander powder and mango powder).
saute the masala in a low heat for 2 minutes .
Add cooked chana dal and pour enough water as per the desired consistency of the curry.
Add salt
Cover this up with a lid and bring this to boil for few minutes.
Let the curry absorb all the flavors of masala.
For tempering Heat oil in a pan and add cumin seeds and dry red chillies ,pour it over the curry.
Serve hot with some chapathi ,rice etc.
STEP BY STEP METHOD WITH PICTURES
Wash the chana dal properly and soak it for 20 minutes .
Add1/4th tsp of turmeric powder and 3 cups of water .
Kashmiri dum aloo is a great combination to serve along with rice , paratha , roti etc. Since we use Kashmiri chilli as a main ingredient in the spice mixture, the curry will turn out to be visually appealing and delicious too.
INGREDIENTS
Baby potatoes -1/2 kg
Mustard oil -3 tbsp (also for deep frying potatoes)
Yoghurt -1 cup
Ginger -1 small piece
Green chillies -2
Onion -1 large
Dry kashmiri chilli-5
Turmeric powder -1/4th tsp
Kashmiri chills powder-&1/2 tsp
Ginger powder-1 tsp
Coriander powder-1tsp
Garam masla -1tsp
Cooking cream -3 tbsp
Kauri methi
Salt as per taste.
METHOD
TAKE ENOUGH WATER IN A PAN .
ADD SALT
WASH AND CLEAN BABY POTOES ,PRICK THEM ALL AROUND WITH A TOOTH PICK .
DROP IT INTO THE BOILING WATER ,COOK THEM UNTUIL POTATOES BECOME TENDR AND SOFT.
ONCE POTATOES ARE COOKED WELL ,DRAIN OFF WATER AND LET IT COOL FOR A WHILE.
PEEL OFF THE SKIN AND KEEP IT ASIDE.
HEAT SOME MUSTARD IN A KADAI FOR DEEP FRYING BABY POTATOES.
FRY THIS UNTIL POTATOES BECOME SLIGHTLY BROWN IN COLOR.
TAKE A PAN APOUR 3 TBSP OF MUSTARD OIL CAN US THE LEFT OVER OIL WHICH WE USED FOR DEEP FRYING POTATOES )
SAUTE GINGER ,GREEN CHILLIES AND ONIONS .
ADD KASHMIRI DRY RED CHILLIES AND HEAT IT FOR A WHILE.
KEEP IS ASIDE FOR COOLING .
ONCE IT REACHES ROOM TEMPERATURE, TAKE A MIXER JAR AND BLEND IT TO MAKE A SMOOTH FINE PASTE BY ADDING 1/2 A CUP OF WATER.
POUR THE MASALA IN A PAN.
MIX IT WITH ENOUGH WATER AS PER THE DESIRED THE CONSISTENCY OF THE CURRY.
DROP FRIED BABY POTAES AND ADD ENOUGH SALT .
POUR YOGHURT AND MIX WELL.
SIMMER IT AND BRING THIS TO BOIL FOR 4-5 MINUTS IN A MEDIUM FLAME .
SPRINKLE SOME GARAM MASALA AND MIX WELL.
FINALLY ADD SOME COOKING CREAM AND KASURI METHI .
SERVE HOT WITH RICE ,ROTI ,PARATHA ETC.
NOTE:
IF BABY POTATOES ARE NOT AVAILABLE, YOU CAN USE CUBED REGULAR POTATOES.
INSTEAD OF COOKING CREAM WE CAN USE CASHEW PASTE WHICH WILL GIVE EXTRA RICHNESS ,CREAMY TEXTURE FOR THE CURRY(SOAK 10-15 CASHEWS IN HOT WATER ,GRIND INTO FINE PASTE)
CLEANED BABAY POTATOES PRICK THEM WITH A TOOTH PICK, LET THE POTATOES ABSORB ALL THE FLAVORSCOOK FOR 8 MINUTES PEEL OFF THE SKIN AND KEEP IT ASIDE DEEP FRY UNTL GOLDEN COLOURFRIED POTATOESSAUTE ONIONS ,GRREN CHILLIES , GINGER AND KASHMIRI RED CHILLIES WHISK YOGHURT ALONG WITH SOME SPICES MAKE IT LUM FREE AND SMOOTHONCE IT STARTS TO BOIL ADD FRIED POTATOES ADD SALT ASPER TASTEPOUR WHISKED YOGHURT.LET IT COOKS FOR 4-5 MINUTES IN A MEDIUM FLAME.FINALLY ADD SOME COOKING CREAM AND KASURI METHI.SERVE HOT WITH SOME STEAM COOKED RICE .
Super healthy dal curry which can be prepared with in 15 minutes .Here i have used drumstick leaves along with dal , to make even more healthier .Instead of this you can use Methi leaves ,palak etc.This can be served along with some rice ,chapati etc.
INGREDIENTS
Masoor dal -1 cup
Drumstick leaves /muringayila – 1&1/2 cup (chopped)
turmeric powder-1/4th tsp
kasmiri chilli powder -1 tsp
Slitted green chillies -2
Minced garlic-4
Water-2 &1/2 cup
salt to taste.
For Seasoning
Oil-1 tbsp
cumin seeds-1 tsp
curry leaves -1 sprig
METHOD
Wash dal and drumstick leaves thoroughly.
Take a pressure cooker ,add dal, drumstick leaves ,green chillies ,garlic ,turmeric powder ,kashmiri chilli powder and water .
Pressure cook this until we hear 3 whistles .
Switch off the flame ,once the steam goes off completely , open the lid and add salt.
Adjust the consistency of the curry adding more water.
Bring this to boil.
For seasoning heat some oil in a pan ,add cumin seeds ,once it starts to crackle add curry leaves and pour it over the curry.
BEENA'S RECIPES 