vegetable pulao recipe, how to make vegetable pulao

easy and quick vegetable pulao recipe cooked in a pressure cooker. vegetable pulao is a comfort one pot meal when we don’t have time to do elaborate cooking or you have to cook food on a short notice or in a quick time.

here i am sharing the way i make vegetable pulao at home. i sometimes make pulao in a pressure cooker using this recipe or sometimes my mom’s veg pulao recipe. when i have time, i cook in a pot and when no time, i use the pressure cooker.

pressure cooking rice can be tricky. different types of rice will cook at different timings. since i stick to the same brand of organic basmati rice, i now know how much time the grains take to cook. what i have learnt from experience is that its better to soak the rice first. the proportion i use for rice to water is 1: 2 or 1:1.5.

while cooking, after adding the rice, stir the grains with the rest of the ingredients well, so that the oil coats each rice grain. i usually pressure cook on a high flame for 2-3 whistles. then let the pressure drop on its own, since the rice is cooking when the cooker is hot and the pressure is there inside it. then i gently fluff the rice before serving.

what i have also seen, is that the more oil the more the food tastes better. i don’t know why. the same is with pulaos too. the veg pulao will be oily, but will taste good too. here i have used 2 tbsp oil. however 3 tbsp oil would also be ok to use, unless you are on a low fat diet for health reasons.

in this recipe, apart from pressure cooking the pulao, i also fry some onion slices and cashew nuts and add to the final dish. the crisp onion slices and cashews add a lot of flavor and texture to the pulao. on occasions i also add some mint and coriander leaves while making the pulao. and sometimes a vegan yogurt too.

the best part i like about vegetable pulaos is that they are healthy as we put lot of vegetables in them. in this recipe, i have put peas, cauliflower, potatoes, tomatoes and onions. there were no carrots at home, hence not added them. you can also add aubergines, broccoli, french beans, green beans etc in it. you can also make pulao with brown rice.

serve the vegetable pulao with a raita like boondi raita, plain raita or onion-tomato raita and you have a comforting meal ready. amango pickle or lemon pickle also goes well with pulao. even a side thin vegetable curry or kadhi or spiced buttermilk/chaas goes well.

easy vegetable pulao recipe made in pressure cooker.

Author: dassana

Recipe type: main

Cuisine: indian

Serves: 3-4

Ingredients

• 1.5 cups basmati rice
• 2.5 to 3 cups water
• 1 medium onion, sliced
• 1 medium tomato, chopped
• 1 medium sized potato, chopped
• ½ cup peas/matar, fresh or frozen
• 1 cup cauliflower/gobi florets
• ½ cup chopped carrots or beans
• 2 to 2.5 tbsp oil or ghee

crushed or ground into paste in a pestle-mortar

• ½ inch ginger
• 3-4 garlic cloves
• 1 green chili, chopped

whole garam masala:

• 1 inch cinnamon stick
• 2-3 green cardamom
• 1 black cardamom
• 2-3 cloves
• 1 strand of mace
• 1 medium sized bay leaf
• 1 tsp cumin seeds

for garnishing:

• 12-15 cashews
• 1 small onion, thinly sliced
• 2 to 3 tbsp oil for frying the onions and cashews

Instructions

1. soak the rice in water for 30 mins.
2. meanwhile when the rice is soaking, you can rinse and chop all the veggies.
3. for the cauliflower florets, rinse and blanch them in salted water. this step is optional though. drain the rice and keep aside.
4. heat oil in a pressure cooker. add all the spices mentioned under garam masala and fry till the oil becomes fragrant. now add the sliced onions and fry till they become golden.
5. add the ginger-garlic-chili paste and fry till the raw aroma disappears... for about 30 seconds.
6. add the tomatoes, potatoes, cauliflower, carrots or beans and saute for 2-3 minutes on a low flame. keep on stirring.
7. now add the peas and saute for 2 minutes more on a low flame.
8. keep on stirring gently and saute the rice for 2-3 minutes on a low flame, till the oil gets coated well and uniformly on the rice grains. pour water and stir.
9. add salt and check the taste of the broth. if the broth tastes bland, then add some more salt.
10. cover the pressure cooker with its lid and pressure cook the rice on a medium or high flame for 2-3 whistles. i kept for 3 whistles.
11. meanwhile when the rice is cooking, prepare the garnishing ingredients.
12. heat oil in a small frying pan. first fry the cashews till golden. remove and drain on paper towels.
13. now add the onions and fry them till crisp and golden. drain on paper towels.
14. when the rice is done, gently fluff the rice. you can add the fried onions and cashews to the rice and gently stir.
15. or garnish the rice with the fried onions and cashews and then serve vegetable pulao.
16. the vegetable pulao goes well with boondi raita, plain raita or onion-tomato raita. also accompany some onion slices with lemon or a vegetable salad or pickle and papad.

Beef Vindaloo Recipe

Vindaloo is traditionally an Indian dish that derived from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic.

The “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional  version is usually made witj pork but here we give you the Bangladeshi version with beef sans wine.

Ingredients

• Beef, cut into approximately 1″ cubes, 1 pound
• Vegetable oil, 1 Tablespoon
• Onion, finely chopped, 1 Tablespoon
• Garlic, finely chopped, 1 teaspoon
• Ginger powder, 1/2 teaspoon
• Cumin powder, 1 teaspoon
• Coriander powder, 1 1/2 teaspoon
• Turmeric powder, 1 teaspoon
• Mustard seeds, ground into a paste with a bit of water, 1/2 teaspoon
  * Substitute stone ground mustard if you don’t have mustard seeds
• Cayenne chili powder, 2 teaspoons
  * Use less cayenne for less spiciness
• Black pepper, 1/4 teaspoon
• White vinegar, 2 Tablespoons
• Green chili peppers (Thai chilis), 2 cut in half lengthwise, leave seeds in
• Salt, 1 teaspoon
• Water, 1/2 cup

Steps

1. Heat the oil in a saute pan and fry onions until tender and then add garlic, stirring and cooking for 1-2 additional minutes.
2. Add remaining ingredients except for beef and stir fry an additional 3-4 minutes.
3. Add beef and water, stirring to combine. Cover pan and cook over medium heat, stirring occasionally, for 45 minutes – 1 hour or until beef is tender.

Serves 4-6.

Vegetable Singara and potato chop recipe in Bangla

About Singara: Singara is an yummy snacks. It is difficult to find a Bengali person who do not like singara. Mainly two types of Singaras are found, vegetables and meat singara. Singara also made with nuts and onion. Many sweet singaras are made who love sweet Singara​​. It is very popular to the Bengali people as a snacks in the afternoon.

Here is the recipe singara and potato chop. We hope you will like them.

Beef Shingara recipe

While in India, the word for for savory fried dough with spicy filling (meat or vegetarian) is samosa, in Bangladesh we have two words – shingara if the dough is flaky and samosa if the dough is crispy. In Bangladesh, we will generally use meat (beef or chicken liver) as a main ingredient.

BEEF FILLING MIXTURE

1 pound ground beef
1 onion, chopped
1 teaspoon cumin seeds
1 bay leaf
3 cloves garlic, minced
2 green chili peppers, chopped
1 Tablespoon ground fresh ginger

Spray large non-stick skillet with cooking spray and brown ground beef with onions over medium heat approximately 5 minutes, until beef begins to brown. Add in chopped garlic and chili peppers and continue cooking for another 5 minutes or until beef is completely browned and onions are translucent and tender.

1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1 teaspoon garam masala
2 Tablespoons fresh cilantro, chopped

Add in remaining spices and stir to combine.

2 cups frozen cubed potatoes (hash brown style works well)
1 cup frozen green peas
1/3 cup water

Stir in potatoes and green peas, carefully stirring to combine. Add in water, cover, and simmer over low heat for 5 minutes. Remove pan from heat and chill in the refrigerator for one hour until cool.

PASTRY

2 sheets prepared pie crust circles

Bring the prepared pie crust to room temperature according to package directions. Cut each circle into eighths pieces, just as you would slice a pie or cake. Place 1 Tablespoon of beef filling in the middle of each pastry slice, and then gather the corners at the top to make somewhat of a pyramid shape, sealing the sides with moistened fingers. (You can freeze the pastries for future use)

FRYING

Heat oil in a large, heavy saucepan over high heat. Fry samosas in small batches until golden brown, approximately 3 minutes. Drain and keep warm.

Tehari Recipe (তেহারি)

Tehari Recipe

. Tehari is a rice dish with cooked with meat and is usually made very spicy. Unlike birianis, Tehari is usually cooked with vegetable oil. No yogurt or cream is used in the cooking of it. A very common Tehari dish is one cooked with beef.

I present you one of my favorite Tehari recipes.

Ingredients

• Beef 1 kg (2 lbs)
• Onion paste  – 1/2 cup
• Garlic paste – 2 tsp
• Red chili powder – 1 tbsp
• Turmeric paste – 1 tbsp
• Ginger paste – 2 tsp
• Cumin powder – 1 tbsp
• Coriander powder – 1 tbsp
• Salt – 3 tsp
• Onions – 2 medium, thinly sliced
• Cinnamon – 2 1/2 inch sticks
• Cloves – 8
• Cardamom – 4 pods
• Bay leaf – 1 medium
• Green chili – 6-8
• Oil – 1/2 cup (or less)
• Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)

Preparation

• Cut beef into small pieces
• Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender. This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom. You may add additional water if needed.
• In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
• Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
• Add in the previously cooked beef and fry over mediumheat until the oil floats to the top. Stir continuously.
• Add in the rice and fry an additional 5 minutes. Stir continuously.
• Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
• As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom. Cover and cook for 25 minutes.
• Enjoy with a Bangladeshi salad.
• উপকরণ: চিনি গুঁড়া চাল ১ কেজি, গরুর মাংস ২ কেজি, ঘি ৫০ গ্রাম, সয়াবিন তেল পরিমাণমতো, গুঁড়ো দুধ ৪ টেবিল চামচ, এলাচি ৩টি, দারুচিনি ৩টি, লবঙ্গ ২-৩টি, জয়ফল একটির চার ভাগের এক ভাগ, জয়ত্রী ১ গ্রাম, তেজপাতা ২-৩টি, পেঁয়াজের কুচি ও বাটা মিলে আধা কেজি, চিনাবাদাম ৬টি, পোস্তদানা ১ চা-চামচ, কিশমিশ ৬টি, আদা বাটা পরিমাণমতো, গোলমরিচ পরিমাণমতো ও লবণ পরিমাণমতো।
  প্রণালি: দুই কেজি গরুর মাংস কেটে ধুয়ে তাতে তেল, লবণ, পেঁয়াজ বাটা ও কুচি আধা কেজি দিতে হবে। এরপর তাতে আদা বাটা, দারুচিনি, লবঙ্গ দিন। জয়ফল, জয়ত্রী, চিনাবাদাম ও পোস্তদানা একসঙ্গে বেটে মাংসে মাখিয়ে নিন। চুলায় কড়াইয়ে মাংস বসিয়ে দিন। সেদ্ধ হওয়ার জন্য প্রয়োজনে পরিমাণমতো পানি দিন। তবে মাংস যেন ঝোল না হয়, সেদিকে লক্ষ রাখতে হবে। আরেকটা পাত্রে তেল ও ঘি, তেজপাতা, এলাচি, লবঙ্গ ও লবণ দিন। এতে ধোয়া চাল হালকা ভেজে নিন। ১ কেজি চালের জন্য দেড় লিটার পানি সেদ্ধ করে নিন। এই পানি চালের পাত্রে দিন। এতে ৪ টেবিল চামচ গুঁড়ো দুধ দিয়ে নাড়ুন। পানি শুকিয়ে এলে পোলাও অল্প আঁচে ১০ মিনিট জ্বাল দিন। নামিয়ে পরিবেশনের সময় প্রথম স্তরে পোলাও দিন। এর পরের স্তরে গরুর মাংস দিন। এভাবে পরপর কয়েকটি স্তরে পোলাও ও গরুর মাংস দিয়ে সাজিয়ে পরিবেশন করুন। চাইলে পেঁয়াজ বেরেস্তা করে চারপাশে ছিটিয়ে দিন।

• গরুর মাংসের রান্না

  
  
  
  

  গরুর মাংসের কালাভূনায় হয়ে যাক বৈশাখী ভোজ গরুর মাংসের মুঠো কাবাব রেসিপি Tehari Recipe (তেহারি)

  গরুর ভুনা মাংস রেসিপি গরুর মাংসের বিরিয়ানি রেসিপি শাহী গরুর মাংসের কালিয়া রেসিপি

Kosha Mangsho – Sauteed Mutton

I was scrounging through the frozen food section of our local sub-continental grocery in search of fish (after all, I am Bengali) and in between the Papda and Ilish I saw this package of mutton and child hood memories flooded bacl. Kosha Mangsho was one of my favorite food growing up. So much so that when my mother was cooking this in the kitchen, I would pilfer some pieces even when not quite tender. I would wrap it in some left over “ruti” (flour tortilla) from breakfast and chew away.

Ingredients

• 2 lbs of mutton (or lamb, or beef), cubed
• 2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 1/2 tsp cumin powder
• 2 coriander powder
• 2 medium onions, finely chopped
• 3 green chillies, chopped t slit in halves
• 2 slim green chillies
• 1/2 inch ginger root, peeled and grated (or, 1 tsp of ginger powder)
• 3 garlic cloves, finely chopped (or, 2 tsp garlic powder)
• 4 medium tomatoes, diced
• 2 tbsp mustard oil
• 1 tbsp sugar

• 1 tbsp vegetable oil
• 4 medium potatoes, peeled and quartered
• 1 cup hot water
• 2 tsp garam masala

Steps

1. Mix the meat with the next 12 ingredients and marinade for a couple of hours
2. Heat the oil over medium heat in a large pan
3. When hot, add the meat and marinade
4. Stir fry for 15-20 minutes (this is called koshano in Bangla)
5. Add the hot water and cook covered over medium heat for about an hour. Stir occasionally to prevent the spices from sticking to the bottom of the pan
6. When the water is about to dry up, add the garam masalla
7. Cook until the oil rises to the top

This recipe is great with parathas and rutis.

Tandoori Chicken Recipe তন্দুরি মোরগ

Ingredients

• 1/2 of the tandoori spice mix
• 2 lbs chicken
• 1 cup yogurt
• juice from one lemon

Steps

1. Marinate chicken pieces in spice mixture from 4 to 24 hours
2. Arrange on baking sheet
3. Bake at 400 degrees for 20 minutes
4. Then broil for 5-10 minutes until pieces are browned
   
   
   
   
   
   
   
   
   
   

Bhuna Khichuri Recipe

Khichuri (also known as khichri in the Indian subcontinent) is a dish essentially of rice and lentils. There are an infinite varieties of Khichuri.

This version is a basic version quite common in Bangladesh and is often eaten with fried eggplants or scrambled eggs.

Ingredients

• MoogdAl 1 cup
• PolAu Rice  2 cups
• Finely diced ginger 2 tsp
• Salt 1 tbsp
• Cinnamon Sticks 2/3
• Bayleaf 2 [small ones]
• Ghee 1/2 cup
• Cloves 4/5

Steps

1. Wash the rice
2. Fry the dAl separtely for a while.
3. Lightly fry in ghee the ginger and bay leaves
4. Then add the rice, dAl, and salt, fry for about 10 minutes. Medium to medium high heat
5. Add five cups of boiling water and the salt
6. As soon as the water comes up to boil, put a lid on it. 
7. Simmer on low heat for 20/25 minutes
8. You could add beresta to it or you could make it spicier by adding turmeric and chilli powder. I use 1/2 tsp of the former and 1 tsp of the latter. [I like it hot]