By Devi Poojari
Add a tangy seasonal twist with some kokum to elevate your regular vegetable pulao for a quick and easy mid-week meal option.
½ cup basmati rice, washed ¼ cup carrot, chopped ¼ cup beans, chopped 4-5 kokum petals 1 onion, chopped 2 cloves garlic, minced 1-inch piece ginger, minced 1 bay leaf 2 cloves 1 small stick cinnamon 1 tablespoon ghee Salt, to taste
Heat the ghee in a pressure cooker and add the whole spices to let them bloom.
Once done, add the minced ginger and garlic and cook for a minute, until aromatic.
Sauté the onions for 3-4 minutes and add the chopped vegetables and kokum petals.
Season lightly with salt and cook the vegetables until they begin to soften.
Pour twice the amount of water as the rice and bring to a boil.
Reduce the flame and add the rice. Season with salt and reduce the flame to medium.
Cover with a lid and pressure cook for 2 whistles, until the rice is cooked through and the liquid is absorbed fully. Serve hot.
Image Credit: delish.com