People use weekends to catch up with stuff they are lagging behind. For me its just the opposite. I always let things go on weekends and struggle on week days to catch up with everything. My blogging front always takes a set back during the weekends.
Now ask me what I do on weekends to keep me super busy. Am I busy slaving in the kitchen and dishing out delicious curries and naans to keep my man happy? Definitely Not. In fact we eat outside, so there may not be even minimal cooking!
Am I dusting the house from top to bottom to make it squeaky clean? Goodness, No. I don’t do that on even on weekdays!!
Is my house flowing with guests for parties? No again.
Still the weekends – I don’t even know how, gets over before I know it. We might go out for a bit. But for the most part, its a laid back lifestyle, trying to catch up with friends and family whenever we can. Cooking, if at all there is any, is about making simple meals like this Pulao. Recipes where you add everything to the Instant Pot and let it do all the work. A neighbor of mine gave me another recipe for the basic pulao masala, I will post that also soon.
So after reading about my busy-doing-nothing weekend, lets move on to the recipe. Read on for the pictorial.
- 1 tablespoon oil or ghee
- 3-4 cloves
- 1 big onion, sliced into thin pieces
- 1 big tomato, chopped
- 1 teaspoon chilli powder (or per taste)
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- salt as needed
- 1 cup of cooked rajma
- 1 teaspoon kasoori methi
- 1 cup of basmati rice
Soak rajma overnight and cook until its done, about 15 minutes in Manual mode if you are using Instant Pot.
Wash and soak one cup of basmati and set aside. Set the Instant Pot in saute mode. Heat the oil or ghee. Add the cloves (and if you prefer a small cinnamon stick and a bay leaf). Add the sliced onions and saute till pink. Now time to add the chopped tomatoes and cook for a minute or two.
Add the masala powders – coriander powder, chili powder, turmeric powder, garam masala and salt. Mix it in and cook for a couple more minutes. Now add the cooked rajma.
Follow it up with kasoori methi. Mix it all in. Drain the soaked basmati and add to the pot along with 2 cups of water. Taste test the water and adjust the seasonings and salt if needed.
Switch the mode to Manual. Set timer for three minutes. Let the pressure release naturally. Wait for the rice to cool down a bit before fluffing with a fork. Serve with yogurt or raita.