How to make Pressure Cooker Vegetable Pulao - SK Khazana -
Simple way to cook a flavourful vegetable pulao – very tasty indeed
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Small tomato, Small carrot
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Vaghareli Khichdi Achaari Khichdi Kaikari Biryani Sichuan Kimchi Rice
Pressure Cooker Vegetable Pulao - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pressure Cooker Vegetable Pulao - SK Khazana Recipe
Small tomato chopped 1
Small carrot cut into diamonds 1
Medium cauliflower separated into florets 1/4
French beans cut into 1 inch pieces 10-12
Green peas 1/2 cup
Basmati rice soaked for 30 minutes 1 1/2 cups
Ghee 1 1/2 tablespoon
Cinnamon 1 inch
Black cardamoms 4
Mace 1 blade
Bay leaf 1
Cloves 4
Caraway seeds 1 teaspoon
Green cardamoms 2
Black peppercorns 4-5
Raisins 15-20
Cashewnuts 8-10
Salt to taste
Fresh coriander leaves chopped to garnish
Method
Step 1
Heat ghee in a non-stick pressure cooker, add cinnamon, black cardamoms, mace, bay leaf, cloves, caraway seeds, green cardamoms, peppercorns, raisins, cashewnuts and tomato and saute till fragrant.
Step 2
Add carrot, cauliflower and French beans and mix well. Drain rice and add and mix lightly.
Step 3
Add ½ cup green peas and mix. Add 3 cups water and salt, mix well, cover the cooker and cook till 2-3 whistles are given out.
Step 4
Open the lid when the pressure settles completely. Transfer onto a serving platter, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
