Vegetable Pulao
Vegetable Pulao
Recipe Type: International Recipes
Servings 4
Ingredients
2 cup Basmati rice (rinsed 3 times)
1 cup Mixed vegetable frozen (carrots peas corn green beans)
2 cup water
0.5 teaspoon Green chill fresh-minced
0.5 teaspoon Ginger fresh minced
3 clove garlic minced
2 tablespoon butter
1 Cinnamon stick
1 tablespoon Cumin seeds
2 Bay leaves
3 Whole cloves
2 Whole cardamoms
5 Whole black peppercorns
1 tablespoon Sea Salt
1 tablespoon sugar
1 cup Mixed vegetable frozen (carrots peas corn green beans)
2 cup water
0.5 teaspoon Green chill fresh-minced
0.5 teaspoon Ginger fresh minced
3 clove garlic minced
2 tablespoon butter
1 Cinnamon stick
1 tablespoon Cumin seeds
2 Bay leaves
3 Whole cloves
2 Whole cardamoms
5 Whole black peppercorns
1 tablespoon Sea Salt
1 tablespoon sugar
Directions
- Place the inner pot into the Pressure Cooker.
- Heat the oil and group #1 sauté until fragrant, about 1 min then add in group #2.
- Add the rice, water, and mixed vegetables.
- Press the RICE/RISOTTO button once to select White (6 minutes).
- Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed.
- Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL button. Let the steam naturally release. When the steam is completely released, remove the lid.
- Fluff rice with a fork.
- Serve.