Step-by-step
1
firstly, to prepare the masala paste, in a mixer jar take ½ cup mint, ½ cup coriander, 5 cloves garlic, 2 inch ginger, and 2 chilli.
2
also add ½ tsp cloves, 2 inch cinnamon, 4 pods cardamom, and ½ tsp pepper.
3
grind to smooth paste adding water as required. keep aside.
4
in a cooker, heat 2 tbsp ghee. add 2 bay leaf, and 1 tsp cumin and saute until the spices turn aromatic.
5
further, add 2 onion and saute slightly until the onion shrinks.
6
also add 1 carrot, 1 potato, 3 tbsp peas, 10 beans, ½ capsicum, and ½ tsp salt. saute for a minute.
7
add in the prepared masala paste and cook for 2 minutes.
8
pour in 3 cup water and get to a boil.
9
once the water comes to a boil, add 1½ cup basmati rice (soaked for 20 minutes).
10
also, add 1 tsp salt and ½ lemon. mix well.
11
cover and pressure cook for 2 whistles or until the rice is cooked well.
12
now in a pan heat 2 tsp ghee. roast 8 cube paneer and 2 tbsp cashew.
13
roast until the cashew turns crunchy and paneer turns golden brown.
14
finally, add fried paneer and cashew over cooker pulao and mix gently.
Video
Notes
- firstly, add vegetables of your choice to make them nutritious.
- also, make sure to soak the rice for 20 minutes, or else the rice will not be long grains.
- additionally, if you do not have a pressure cooker, then you can cover and simmer for 20 minutes in kadai.
- finally, cooker pulao recipe tastes great when served after 30 minutes.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/cooker-pulao-recipe-instant-pot-pulao/