Of the different aromatic rice dishes which make up the vibrant and diverse roster of Indian gastronomical cultures, the pulao remains a continued favourite. Made by infusing rice with the aromas of staple Indian spices and masalas, a well-made veggie pulao is a warm and hearty meal in itself when served with ghee, pickle and raita.
In fact, the pulao, generally made from long-grain rice, is also a dish that can stay fresh for hours. Whether it is packed into a lunchbox or prepared ahead of lunchtime, the pulao’s aromas and flavours remain as they are when it is cooked perfectly. To retain the freshness of the pulao, the rice must be soft enough and the veggies steamed just right so they are prevented from turning into mush once the pulao has cooled.
And making the warm pulao dish is very uncomplicated. It involves sautéeing vegetables in spices like cinnamon and bay leaf, along with rice, before putting the entire mixture into a pressure cooker for steaming. Once cooled, the pulao
Of the different aromatic rice dishes which make up the vibrant and diverse roster of Indian gastronomical cultures, the pulao remains a continued favourite. Made by infusing rice with the aromas of staple Indian spices and masalas, a well-made veggie pulao is a warm and hearty meal in itself when served with ghee, pickle and raita.
In fact, the pulao, generally made from long-grain rice, is also a dish that can stay fresh for hours. Whether it is packed into a lunchbox or prepared ahead of lunchtime, the pulao’s aromas and flavours remain as they are when it is cooked perfectly. To retain the freshness of the pulao, the rice must be soft enough and the veggies steamed just right so they are prevented from turning into mush once the pulao has cooled.
And making the warm pulao dish is very uncomplicated. It involves sautéeing vegetables in spices like cinnamon and bay leaf, along with rice, before putting the entire mixture into a pressure cooker for steaming. Once cooled, the pulao retains its freshness when it is stored in a casserole or an airtight container with a solid lid.
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Tips and Tricks
1 Sautéeing vegetables is an essential step in infusing the pulao with its subtle spice. Use a TTK Prestige Omega Die-Cast Plus Aluminium Non-Stick Fry Pan to prep the veggies in the spice mix for an even and light cook, in minimal oil.
2 The best way to make the ginger-garlic paste for the pulao is to grind the two ingredients with a pinch of salt. Use the chutney jar of the TTK Prestige Mixer Grinder to mince these ingredients into a fine paste.
3 While it is possible to cook the rice in a heavy-bottomed kadai, using the pressure cooker definitely saves the flame required for the perfect cook. Go for the TTK Prestige Pressure Cooker that will spread the rice out evenly, preventing it from sticking to the bottom and browning excessively.
4 Alternatively, it is possible to cook the rice in a rice cooker too. The TTK Prestige Electric Rice Cooker can be used to cook the rice and vegetables, perfectly and hassle-free. Re-heating the pulao at lunchtime also becomes easier when it rests in the rice cooker container.
5 Make vegetable chopping easier by adding carrots, onions and even capsicum to the TTK Prestige Electric Chopper. From large chunks to fine pieces, the veggie cutter can chop the vegetables as required.
