Vegetable Pulav

# of servings:  4	Soak Time:  20 mins
Preparation Time:  15 mins	Cook Time:  25 mins

Spelt as 'Vegetable Pulav' or 'Vegetable Pulao', this popular staple seems to have many ingredients, yet it is very easy to make!  All the varieties of flavors come together to make this uniquely fragrant comfort-food.  Easy to hide all kinds of veggies, this rice dish is loaded with nutrients! 

Ingredients:

• Rice - 2 cups
• Water - 4 cups
• Potatoes - 2 medium
• Chopped bell peppers - 1 cup
• Mixed veggies of choice - carrots, peas, corn and green beans, lima beans, soybeans - 2 cups
• Grated coconut - 0.75 cup
• Green chilies - 16 (or) Jalapenos - 2
• Ginger - 1 inch
• Garlic - 6 pods
• Onion - 1 small
• Tomato - 1 large
• Coriander leaves - 2 fistfuls
• Mint leaves - 1 fistful
• Bay leaf - 1-2
• Black pepper - 1 tsp
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Cinnamon - 1 inch
• Cloves - 6
• Green cardamom - 4
• Black cardamom - 2
• Salt

Method:

• Wash and drain the rice.  Set it aside for 20 mins
• Chop the potatoes, bell peppers, tomatoes, onions, etc.
• Peel the black cardamom pods, separate the seeds and set the seeds aside
• Make a coarse powder of black cardamom pod skins, black pepper, cumin, fennel, cinnamon, cloves and green cardamom (along with skin and seeds)
• In a blender jar, place coconut, green chilies/jalepenos, ginger, garlic, onion, tomato, coriander and mint leaves
• Using half a cup of water (from the reserved 4 cups), make a fine paste of the above ingredients
• Heat sufficient oil in a cooker vessel ('Saute' mode in IP)
• Add the bay leaf and black cardamom seeds
• Add the powdered spices and saute for a few seconds
• Add the cubed potatoes and stir for a couple minutes
• Add the bell peppers and add the mixed veggies after a minute
• When everything is heated well, add the ground paste into the vessel
• Allow it to cook till the raw smell is gone and starts bubbling 
• Add the washed rice and stir well  
• Add the salt and the remaining water after using for grinding (from the 4 cups)
• Mix well and close the pressure cooker lid
• Pressure cook well ('Pressure' mode for 3 mins in IP) and NPR (Natural Pressure Release)
• Allow cooling for at least 10-15 minutes before dishing out the pulav
• Toss gently with a fork, making sure to not break the grains of rice
• Dish out the pulav into a plate and sprinkle a few leaves of coriander/mint on top
• Serve hot with some raita or even some plain yogurt! 

Tips and Tricks:

• Washing the rice and letting it sit makes the rice less sticky and cooks perfectly for pulav
• The black cardamom seeds add to the fragrance and flavor
• Be sure not to use any extra water or the rice will become mushy due to the water content in the vegetables and tomatoes
• Allowing the rice to cool down for a few minutes allows the grains to keep their shape and not become a mushy lump

Pictures: 

Final Outcome: