This is a one pot meal and is wholesome and quick. Working days are always hectic and when you have to pack dabbas, it is a challenge to think of some interesting wholesome food. This pulao is one such thing, my family doesn’t mind having even in dabbas when cold or piping hot for a quick weekend lunch.
It needs very little ingredients as well as time. Here I have taken Beans, carrot, peas along with paneer chunks to enhance the nutrition.
Ingredients:
Basmati rice or any rice of your choice – 3 cups
Veggies of your choice – 1 bowl (Beans, carrot, peas)
Paneer – 200 grams
Bay leaves – 2
Cinnamon- 1 “
Cardamom – 2
salt
Oil – 3 to 4 tablespoons
For Masala:
Cinnamon – 1”
Clove – 4
Ginger – 1”
Garlic – 10 cloves
Green chillies – 5 to 6
Coriander leaves – little
Pudina – little
Coconut – 2 tablespoons
Curd – 1 small cup
Method:
-Wash rice and soak for 20 minutes. Drain and keep aside.
-Chop veggies, grind masala and keep aside.
-For masala: Fry clove, cinnamon, green chillies, garlic, sliced ginger, coriander, pudina and coconut by adding little oil, cool and grind into smooth paste by adding curd.
-Take one cooker, add oil, drop cinnamon, bay leaves ,cardamom. Add chopped veggies and fry until raw smell vanishes.
-Next, add masala, add salt and fry until oil leaves at the sides.
-Add drained rice, fry for 2 minutes. Add paneer chunks mix gently and add water (1:2 cups) and when it starts boiling, close the lid.
-Cook for one whistle, keep in a simmer for 1 to 2 minutes and switch off.
-When pressure releases, mix everything and serve with onion raita.
