Blogging Marathon #125 Week 1, Day 2
Theme : Biryanis or Simple Pulaos
There are recipes that are often repeated at my place, yet not noted down here in the blog. This is one such recipe. I learnt it from my sister in law. My brother has his own take on it. And I have been using their base recipe for a really long time now.
The basic idea for this recipe is to use whatever dry masalas you want to use and grind it with a little bit of coriander leaves and mint leaves (usually about half a cup each) without adding any water. Then sauté veggies of your choice in ghee for a minute or two and add the ground paste and cook for another minute or two. Add rice, water mix it all in and cook until the rice is done.
Every time I use a different combination of dry masalas and even keep changing the amount of the herbs according to what I have at that time, so this rice keeps changing a little bit every single time. It’s not a standard taste every time.
Read on for the recipe. I have taken a picture of the masalas I used for making the paste. I had only ground cinnamon and ground cardamom, so I ended up using a little bit of that instead.
- Coriander leaves
- Mint leaves
- cumin seeds
- Fennel seeds
- Garlic cloves
- Cinnamon (sticks/ ground)
- cardamom (pods/ground)
- Star anise
- 2 cups basmati rice
- 2-3 tablespoons ghee
- 2 cups mixed vegetables
- 1 medium onion, sliced – optional
- Salt to taste
- Grind all (or whatever spices you have) the masalas together without adding any water. Keep aside.
- Heat ghee in Sauté mode in Instant Pot or cooker. Add the sliced onions, if using. Once it turns pink, add mixed vegetables (a little of peas, beans, carrots, potatoes, cauliflower or mixed frozen vegetables). Sauté for a minute and add the ground paste. Cook for a minute until the raw smell goes away.
- Add water, salt as needed and 3 cups water and pressure cook for 2 minutes or use Rice mode. Let the pressure release naturally. Serve with yogurt or raita.