Pulao powder

 Pulao powder this is such simple recipe comes handy when you are in a hurry to prepare your rice dish. We South Asian’s have rice in our routine meal and our concern to explore endless varieties makes it interesting. This ground spices can be stored in air tight container jar for up to 6 months if handled with moist free spoon/hands.

     This comes to your family rescue when you visit your hometown leaving behind husband and kiddo. There is always a reason behind little extra effort which makes exquisite meals for any time of the day. Cut some fresh veggies, add powder and cook with rice yes that is all you need to do for delicious pulao. No onion, No ginger garlic so powder is used generously with veggies. 3 tbsp is sufficient for 200 gm rice with veggies. Vegetable combination could be of green peas, capsicum, or peas with green beans or of your own choice.

Ingredients:

• 6 tbsp chickpea split
• 4 tbsp black gram/white lentil
• 4-5 tbsp coriander seeds
• 3 tsp cumin
• 9 cloves
• 10-12 black peppercorns
• 3 cinnamon sticks
• 15-18 Dry red chili
• 1 tsp turmeric powder
• 1 tsp brown sugar/jaggery
• Few curry leaves
• 1 whole dry coconut, shredded

For pulao

• 200 gm rice, washed and drained
• 4 tbsp oil
• 3 tbsp pulao powder
• Few green beans, chopped
• 1/4 cup green peas
• 1 medium carrot, chopped 
• 1 medium tomato, chopped
• 2 tsp tamarind pulp

 Directions:

Dry roast all ingredients excluding coconut, sugar. Make nice powder of roasted spices and sugar using mixer/blender. Pulse the shredded coconut separately, let it be coarse. Mix well and store in airtight container.

Pulao

Heat oil in pressure cooker, add veggies and saute for 3- 4 minutes in medium heat (add veggies as soon as oil is warm and cover lid as it starts to splutter). Add rice and saute for a minute. Add two cups water (rice to water 1:2), bring it to boil. Add salt, pulao powder, tamarind, quick stir and cover the lid. Bring two whistles in medium low heat and turn off. Serve with your favorite salad/raita.

Note:  

As I always say adjust spices based on your preference.