PRESSURE COOKER PULAO (with croutons and cauliflower leaves)

PRESSURE COOKER PULAO (with croutons and cauliflower leaves)– a one-pot rice dish which also has mung bean sprouts, cauliflower and mild spices for a delicious and quick lunch/dinner!

Paired with a raita or curry, it is a soul satisfying complete meal!

Growing up, pulao was a simple rice dish with veggies like cauliflower, green beans and carrots as also some exotic spices like cloves, cinnamon and cardamoms along with some fresh garlic and onions as aromatics.

My mom used to make Pulao in a large deep saucepan for our family as well as our relatives living nearby who used to drool over my Mom’s pulao.

She used to deep fry each veggie separately in ghee and then the bread croutons last. This was then cooked with rice and spices in the saucepan; of course the crispy bread croutons added at the end.

Meanwhile, we were reveling in the aroma of the simmering pulao and  waiting for her to finish making it before we dig in; a long drawn process but always worth the wait!

Nowadays, all of us are eating healthier and with paucity of time (so many other interests piquing us!), my humble pressure cooker (Indian style stove top one or the electric Instant Pot pressure cooker) comes to the rescue and more healthier veggies added; no deep frying here.

You can add any veggie you like but for more nutrition, I did add a handful of mung bean sprouts this time, which is optional, and the best addition here is the nutritious leaves of cauliflower that come with the fresh head of cauliflower.

This street side vendor from whom I got the cauliflower was about to chop those off and throw them before weighing it but I told him to let it be and he was perplexed; you see no one uses these around here. What a waste of good veggies and nutrition!

Just wash and chop fresh leaves roughly before adding to any dish; curry, stir fry or pulao as the case is here.

Along with the sprouts, I added my favorite cauliflower florets and carrots but in a grated form as my husband abhors biting into cooked carrots; he is not fond of that texture.

The only indulgence I had in this pressure cooker pulao was deep fried bread croutons! I have tried using baked, but nah! Not the same taste or texture. So, if you are calorie conscious; just omit these or bake your own.

Just sauté the veggies with the spices, add rice and cook. Stir in the crispy bread croutons at the end and let it soften a bit; you will love that crispy yet soft bite of croutons in every spoonful of pulao.

That is it! Isn't it a great dish for those busy days or even to serve at parties with any veggie you like? Sometimes, I do add paneer and corn too!

Easy peasy and super delicious; all you need is a yogurt raita as an accompaniment!

So, do try my version of pressure cooker pulao with croutons and do let me know how you like it.

I am sharing this with our Facebook gourmet group “Healthy Wellthy Cuisines” where we share theme based dishes bi weekly and this time it is “One-pot Meals” as suggested by my food blogger friend Shalu Jain who blogs at “Sunny Family Kitchenette”. Do check out her beautiful blog where she shares some exotic and amazing vegetarian recipes; and I love her clicks too!

Here are some more delicious one-pot dishes shared by others:

• Matar Paneer Curry by Shalu
• Mixed Vegetable Masala Khichdi by Preethi
• Mint Pulao by Jayashree
• Easy Pulao by Sujata
• Mushroom Tikka Biryani by Narmadha
• One Pot Creamy Spinach Pasta by Swaty
• Baby Potato Pulao by Sasmita

 

Now, let us see how to make a One-pot Pressure Cooker Vegetable Pulao; my version:

Step-wise Instructions to make Pressure Cooker Vegetable Pulao:

Wash Basmati rice in plenty of water until the water runs clear, drain and set aside.

Chop vegetables: cut cauliflower into florets, chop leaves of cauliflower if using, grate carrots, slice onions.

Heat oil and/or ghee in a pressure pan (or inner pot if using Instant Pot) and once it is hot, add the dry spices – cloves, cinnamon and cardamom. Let it bloom for a few seconds in medium heat to aromatize the oil.

Add the sliced onions, slit green chilies and chopped garlic; saute on medium heat until the onions are slightly soft; do not brown.

Tip in the cauliflower florets and chopped cauliflower leaves or any other leafy vegetable like spinach, methi/fenugreek leaves, moringa leaves etc.

Saute again on medium heat for about 2 minutes.

Now, stir in the sprouted mung bean sprouts, rice and grated carrots.

Mix well and fry on medium heat, stirring often until the rice is slightly roasted and all the moisture is gone.

Add salt to taste and 3/4 cup to 1 cup of hot water depending upon the rice; mix well.

Close the pressure pan and cook under pressure for 3 whistles or for about 7 minutes on low after first whistle.

Let the pressure drop naturally and then open the pan.

If using Instant Pot, pressure cook on seal for 5 minutes, NPR for 10 minutes and then release pressure manually.

Top with the fried bread croutons and gently mix; make sure not to break the rice grains.

Leave aside for a few minutes, covered to allow the croutons to soften slightly.

Serve warm or hot with a side of raita or any curry you like.

Enjoy this delicious, one-pot pressure cooker pulao for lunch/dinner; a complete meal which needs no accompaniment except some raita.

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