During winter, it is recommended to include foods in your diet that provide warmth, energy, and essential nutrients. This season brings an abundance of green leafy vegetables like mustard greens, fenugreek, bathua, cabbage, peas, and carrots. Rich in vitamins and minerals, these vegetables can be used in many delicious ways. In Punjab, mustard greens and other leafy vegetables are often combined to make the famous saag, served with makki ki roti. But if you're looking for a convenient and tasty lunch option, pulao is a perfect choice.
Pulao is quick to prepare, making it ideal for tiffin or a busy morning meal. You can also enhance its flavor by adding seasonal winter vegetables. Here is a simple and aromatic Punjabi Masala Pulao recipe you can easily make at home.
Ingredients
1 large finely chopped onion
1 teaspoon ginger-garlic paste
10 to 15 cashew nuts
1 large chopped carrot
1 large finely chopped tomato
1 cup cauliflower, cut into large pieces
2 potatoes, cut into large pieces
1 large chopped capsicum
1 inch cinnamon stick
2 cloves
2 green chilies
2 bay leaves
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
Fresh coriander leaves
1 teaspoon garam masala
Salt to taste
Punjabi Masala Pulao Recipe
Start by washing the rice thoroughly and soaking it in water for about 30 minutes. Chop the vegetables such as cabbage, carrots, capsicum, and potatoes. Prepare a smooth ginger-garlic paste.
Heat ghee in a pressure cooker. Add the whole spices, chopped onions, and dry spices, and sauté well. Separately, fry the cashew nuts lightly in a pan. Once the onions turn golden, add the chopped tomatoes and cook them gently on low heat. Mix in the salt, red chili powder, and turmeric.
Next, add all the vegetables and sauté them for five minutes. Add the soaked rice to the cooker and mix thoroughly. Pour in the required amount of water and sprinkle chopped coriander leaves.
Close the lid and let the pulao cook for three whistles. Turn off the heat and allow the pressure to release naturally for 10 to 15 minutes. Open the cooker, add the roasted cashews, mix gently, and serve hot.
