Recipe of Modern Rice

Recipe of Modern Rice by Ujjwal Tyagi

Description of my Favourite Dish

The Rice Pulaoo is a very tasty dish.
It consists of patato and rice which are a good source of Carbohydrates and soyabeans are rich source of Proteins.
I like it because it is very tasty and it gets cooked in just 15 minutes.
So be with me and enjoy the tasty food with me.
---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

List of Ingredients

rice
jeera
oil
hing
salt
turmeric
patato

----------------------------------------------------------------------------------------------------------------------------------------------

List of steps to make a tasty rice pulaoo

Cooker on gas 😊
Oil 2 spoon🤣
Jeera + Hing👃
Tamato curry🤣
Soya badi + additives+ Patato bites🤗
Salt😊
Mix well🤗
Rice🍚
Water double of rice🤣
Garam masala 2g only😊
Close the cooker 👃
1-2 blow😊
Open the cooker 🤣
And enjoy your rice pulaoooo😊

Ready pics of delicious Rice Pulaoo

The dish should smell like full of spices and it should smell tasty. On opening the cooker the rice should look somewhat yellow as shown in the pic below!!

<-------------------------------------- RECIPE 1 -------------------------------------------------------------->

Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
Heat ghee and oil together in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.
Add chopped tomato, green peas, french beans and carrot.
Stir-fry them for approx. 2 minutes.
Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt.
Stir-fry them for approx. 2 minutes.
Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.
Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.

<------------------------------------------------------- RECIPE 2 --------------------------------------------------->

Use long grain Basmati rice to make this pulao. The grains will remain separate and the fragrance will be amazing.
You can choose the vegetables that you swant to add in the pulao. You can also add corn kernels or baby corn, broccoli, capsicum etc.
After the pulao is cooked, let it rest for at least 5 minutes before fluffing it with a fork. It will make sure the grains do not break while fluffing it.
Ghee adds a very delicious flavour to the rice however if you want, you can use olive oil too. But adding some fat helps to keep the grains separate so do not skip it.
You can also add bari or lentil dumplings to this pulao. Just break the bari into small pieces and fry until browned. Then add them in the pulao along with the vegetables.
Slightly crushing the whole spices before adding them in ghee will make the flavour stand out even more.
Add some roasted Kasuri Methi along with the vegetables for a even more delicious flavour of this pulao.
I sometime cook this pulao in veg stock instead of water and it takes the taste to a whole new level. You can try using soup cubes that are easily available.
Also try to cook this pulao in thin coconut milk. It has a very different and very delicious taste.
I have a lovely recipe in which Veg Pulao is cooked in some curd. Do not forget to check it out. Here is how to make Dahi Wala Pulao.
To make a variation of this veg pulao, you can add a paste made using coriander, mint and green chilies. It will impart of a very different flavour to the pulao.
You can also add masala powders like Goda Masala, Sambar Masala or Vangi Bath Masala to this recipe for a change in taste.

<------------------------------------------------------- RECIPE 3 --------------------------------------------------->

Firstly, in a large kadai, heat 2 tbsp ghee and saute 1 tsp cumin, 1 star anise, 1 inch cinnamon, 4 cloves, 3 pods cardamom, 1 bay leaf and 10 cashews.
Also, saute 1 onion followed by 1 tsp ginger garlic paste and 2 chilli.
Furthermore, add 1 tomato and saute until tomatoes turn soft and mushy.
Next, add 1 potato, 3 tbsp peas, 1 carrot, 10 florets cauliflower and 5 beans. saute for 2 minutes.
Add 12 cubes paneer, 2 tbsp coriander, 2 tbsp mint, ½ tsp garam masala and 1 tsp salt. saute for a minute.
furthermore, add 1 cup basmati rice (soaked for 20 minutes) and saute gently.
Now add 2 cup water, 1 tsp lemon juice and stir well.
Cover and pressure cook for 2 whistles or till the rice gets cooked completely.
Finally, serve veg pulao along with onion tomato raita.

<------------------------------------------------------- RECIPE 4 --------------------------------------------------->

This is one-pot method and requires a saucepan with a tight-fitting lid.
Each and every rice grains are separated (non-sticky) and fluffy.
Lots of whole spices are added which makes the pulao rice very aromatic and flavorful.
When it comes to spice powders, only salt, pepper and garam masala are added.
Instead of garam masala, you can use readymade or homemade pulao or biryani masala.
You can double or triple the recipe. Always follow the 1:2 ratio of rice to water. Meaning you need 2 cups of water for every 1 cup of rice.

<------------------------------------------------------- RECIPE 5 --------------------------------------------------->

Firstly rinse the rice in water runs clear of starch. Then soak the rice in enough water for 30 minutes. Then strain the rice and keep aside.
When the rice is soaking, prep the veggies and keep the whole spices aside. Picture of the whole spices added in the pulao, except cumin. If you do not have any particular spice, then you can skip it.
Heat ghee or oil in a deep thick bottomed pot or pan. Add all whole spices and fry till they become fragrant.
Add the thinly sliced onions. Saute the onions on a low flame till golden and stirring them often for uniform browning.
Once the onions become golden, then add crushed ginger+garlic+green chili paste. Stir and saute till the raw aroma of the ginger & garlic goes away.
Add chopped tomatoes. Saute for 2 to 3 minutes on a low flame.
Now add all the chopped veggies and saute again for 2 to 3 minutes on a low flame. Please note that at this step you can even add 2 to 3 tablespoons of chopped coriander leaves and 2 tablespoons of mint leaves.
Add the rice.
Saute rice gently for 2 minutes on a low to medium-low flame, so that the rice gets well coated with the oil.
pour water.
Add 6 to 7 drops of lime juice or lemon juice.
Season with salt. To find the amount of salt added, check the taste of the water. You should feel some saltiness in the water. This means the amount of salt added is right. If the water does not feel salty, then you need to add some more salt.
Stir and cover the pot or pan with its lid tightly.
Cover and cook the rice till all the water is absorbed. Cook on a low to medium flame. Usually in the beginning, I cook on a medium flame and then half way lower the flame. Check in between a few times to check if the water is enough. Depending on the quality of rice, you may need to add less or more water. With a fork too, you can gently stir the rice without breaking the rice grains.
Once the rice grains are cooked, fluff and let the rice stand for 5 minutes covered with the lid.
Serve pulao garnished with coriander leaves or mint leaves or fried onions and cashews. As a side accompaniment with pulao, you can serve onion tomato raita or boondi raita or cucumber raita or just plain yogurt along with roasted papad and mango pickle or lemon pickle.
Serving vegetable pulav
It is served either with curd (yogurt) or raita or a curry or korma. But if you do not have time or ingredients to make korma or raita, then just serve with some pickle and papad (roasted or fried). You can even serve it with plain curd. Some sliced onions and lime or lemon also accompany a pulao well. Even a simple kadhi can be served with it.

Project on Recipe chart given by Pirple