Veg pulao with raita
Basmati rice cooked in one pot with ghee, whole spices, onion and mixed vegetables, served with a cool cucumber raita: the quick weeknight rice and a lunchbox favourite. Matar pulao has only peas, Mumbai's tawa pulao is spiced with pav bhaji masala, and in the South pulao is often cooked in coconut milk.
- 45 minTime
- 30 minHands-on
- 4Portions
- 12 gprotein per portion
- 450kcal per portion
Ingredients for 4 portions
- 300 gRice, basmati
- 1Onion, thinly sliced
- 2Green chillies, slit
- 1Carrot, in small cubes
- 100 gGreen beans, chopped
- 2 tbspCoriander leaves, chopped
- 2 tbspGhee
- 1 tspCumin, seeds
- 1Bay leaf
- 2 gCinnamon, 1 small stick
- 4Cloves
- 1 gCardamom, 3 pods
- 1 tbspGinger-garlic paste
- 100 gGreen peas, fresh or frozen
- ≈ 550 mlWater
- 3 mlGaram masala
- to tasteSalt
On the side
- 400 gCurd
- ½Cucumber, grated
- 3 mlCumin, roasted and ground
Method
- Rinse the rice in several changes of water until it runs clear, then cover with fresh water and leave to soak.
- Leave the rice to soak for 15 minutes while you get the vegetables and raita ready, then drain.
- Slice the onion, slit the green chillies, dice the carrot and chop the beans and coriander leaves.
- For the raita, dry-roast the cumin in a small pan until it darkens, then crush it. Whisk the curd smooth and mix in the cucumber, cumin and a pinch of salt. Keep it cool.
- Heat the ghee in the pressure cooker over a medium heat. Add the cumin seeds, bay leaf, cinnamon, cloves and cardamom and let them sizzle for a few seconds, then add the onion and fry until light golden, about 5 minutes.
- Add the ginger-garlic paste and green chillies and fry for a minute, until the raw smell goes. Add the carrot, beans and peas and sauté for 2 minutes.
- Add the drained rice and stir gently for a minute. Pour in the water, add the garam masala and salt and bring to the boil.
- Close the lid and cook on medium for 1 whistle, then turn off the heat and let the pressure drop by itself.
- Open the cooker, fluff the pulao gently with a fork and scatter over the coriander leaves. Serve hot with the raita.
