This is my go to recipe for school lunch box and even for fixing quick office lunch box.
The beauty of the recipe is that we can make it as simple and with fewer vegetables , yet enjoy the taste of exotic spiced aromatic pulao, the perfect companion being raita, curd and pickle.
Basically one pot meal and a crock pot recipe too, ideal for kids lunches, or for two.
1 1/2 cup basmati rice soaked for at least 15 minutes
1/2 cup shelled peas/ frozen or fresh
1/2 cup of assorted finely chopped or julienne d vegetables like carrots, cauliflower florets, bell pepper strips
3 green chillis
1 tbsp ginger paste
1/2 inch cinnamon piece.
1 clove, 1 cardamom both big and small cardamom if possible.
2 bay leaves
1 star anise
1/2 tsp pepper powder
1 tsp cumin seeds
2 tbsp ghee or oil
2 cups water or use coconut milk for a more flavor some aromatic pulao.
salt to taste
some fried cashewnuts for extra embellishment. ( optional )
1. In a small pressure cooker, add the ghee, let it heat , add the cumin seeds,let it sizzle,
2. Similarly fry all the dry all the spices, sautee well then green chilis .Add the ginger paste.
3. Add remaining vegetables, rice and the dry powders, salt, 2 1/2 cups water and pressure cook for 2 whistles as you dont want the rice and vegatbles to get soggy or sticky.
4. When the pressure cooker has become cool, open and give a good stir without pressing too much or best to fluff with a fork to separate the grains,garnish with fried cashewnuts. ( optional )
Serve hot with ghee drizzled for kids and serve with curd, raita and pickle.
Note...Onions, garlic may be added if you like.
Adding water and coconut milk is a great idea as it will enhance the taste and make it richer.