I have previously made a different type of pulao by following this recipe last year. But when I came across this chicken biryani recipe in Solai aunty’s blog, I thought of making it with vegetables. The ground masala is aromatic and it gives this pulao an authentic restaurant taste! I thought that the name pulao suits is better than biryani, so here goes!
Basmati rice: 1 cup
Mixed vegetables(carrots, peas,cauliflower,beans)- all together 1 cup
Finely chopped onions-1/4 cup
Salt to taste
Garam Masala powder- 1 tsp
Butter/Ghee/Oil- 2 tbsp
Coconut milk- 1 cup
Water- 1 cup
Cilantro leaves- to garnish
Ginger garlic paste- 1 tbsp
(or use 1″ piece of ginger and 5 pods of garlic)
Fennel seeds- 1 tsp
Green chilies-4 to 5
Cinnamon- 1/2″ piece
Mint leaves- a handful
Wash and soak rice with water for atleast 15 minutes.
Grind all the ingredients given under the masala section- first make a coarse paste then add water(3-4 tbsp) and make it into a thick,smooth paste.
I make this rice in my pressure pan cooker, so I directly add everything in it, if you want you can also make it in a rice cooker, but just do the stir frying in a pan and then transfer the contents to a rice cooker, cook it with rice like a normal rice cooker mode.
Heat butter/ghee in a cooker, add bay leaf, finely chopped onions,salt and stir fry well till onions turn translucent. Then add other vegetables,continue stir frying for 2-3 minutes. Add the ground masala paste(now the aroma of real pulao comes out),stir fry to coat the vegetables with the masala.
Drain water from the rice, add it to the masala and vegetables, stir fry gently for another 3-4 minutes and add coconut milk. What I usually do is to cook the rice with diluted coconut milk (1 cup water and 1 cup coconut milk)instead of using one entire can of coconut milk. You can use plain water or full coconut milk to cook the rice, it is up to you. Just remember that you may need to spice up the pulao by adding 1/4 tsp more masala powder or add another green chili to the masala paste if you use coconut milk to cook the rice.
After adding coconut milk, mix once, cover the pressure cooker with its lid, put on the weight and cook till one whistle(8-10 minutes) on medium flame.
Wait for another 10 minutes to release the pressure, garnish the rice with cilantro leaves and serve hot with any raitha!
The original recipe calls for red chilies in the masala, instead of that I used garam masala powder. N is not a big fan of cinnamon flavor so I have made this pulao omitting that in the masala too, and it still tastes great!