Vegetable Pulao in Sandwich Bottom Pressure Cooker Cookware

Vegetable pulao is one of the easiest and most loved rice dishes for lunch or dinner. The Sandwich Bottom Pressure Cooker helps cook rice evenly without burning at the bottom and keeps the vegetables soft, flavorful, and perfectly cooked.

Ingredients

For vegetable pulao:

• 1 cup basmati rice
• 1 onion, sliced
• 1/2 cup carrot, chopped
• 1/2 cup beans, chopped
• 1/2 cup green peas
• 1 small potato, chopped
• 1 green chilli, slit
• 1 tsp ginger garlic paste
• 1 bay leaf
• 2 cloves
• 1 small cinnamon stick
• 1/2 tsp cumin seeds
• 2 tbsp oil or ghee
• 2 cups water
• Salt to taste
• Fresh coriander for garnish

Step-by-Step Method

1. Wash the basmati rice and soak it for 15 to 20 minutes.
2. Heat oil or ghee in the Sandwich Bottom Pressure Cooker.
3. Add cumin seeds, bay leaf, cloves, and cinnamon stick.
4. Add sliced onion and saute until it turns light golden.
5. Add ginger garlic paste and green chilli.
6. Add chopped vegetables and saute for 2 to 3 minutes.
7. Drain the soaked rice and add it to the cooker.
8. Mix gently so the rice does not break.
9. Add water and salt, then stir once.
10. Close the lid and cook for 2 whistles on medium flame.
11. Let the pressure release naturally before opening.
12. Fluff the pulao gently and garnish with fresh coriander.
13. Serve hot with raita, pickle, or curry.