Serving : 2-3 Person

Ingredients :

  • 1 1/2 cups Rice
  • 1 Tomato (Chopped)
  • 3/4 Green Pepper (Capsicum) (Chopped)
  • 1/2 cup Green Peas
  • 1 1/2 cups Water
  • 1 Teaspoon Red Chilli Powder
  • 1 Teaspoon Garam Masala Powder
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Tablespoon Ghee
  • 1/2 Teaspoon Mustard Seeds (Rai)
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 3-4 Cloves (Lavang)
  • 3-4 Whole Black Pepper Corns (Kala Mari)
  • 1 Slit Green Chilly
  • 5-6 Curry Leaves
  • 1 Teaspoon Chopped Coriander
  • Salt To Taste

Method :

  • Heat ghee in a pressure cooker.
  • Add mustard seeds, cloves and black pepper corns and let it crackle.
  • Add cumin seeds, green chilly and curry leaves to it.
  • Add finely chopped tomatoes and capsicum and allow it to soften.
  • Add Red Chilli Powder, Garam Masala, Turmeric and Salt to taste.
  • Add washed and drained rice and mix it nicely.
  • Add 1 1/2 cups of water (Dip the index finger inside the cooker and water level should be till two marks on the finger).
  • Add chopped coriander and allow the mixture to come to a boil.
  • Cover the lid of the cooker and let it whistle for 4-5 whistles.
  • Remove from the flame and let the pressure go down.

Serve the pulav hot topping with little ghee.

Pulav tastes best with Kadhi or cold curd (yogurt).

Keywords: Pulao, Pulav, Pulaf, Biryani