A few days ago I have written a post on “P” favorite list. I totally forgot to mention one of our most most most favourite – “Pulav”. I don’t know how I missed to mention this on that post. Gosh!!!
So, PK & me, we both like to take pulav for lunch at office because it is easy to eat it when you have to eat at your desk. You can work as well and your hands will not get dirty like it does when eating roti-sabji.
My Dad in Surat also likes Pulavs. Give him any Pulav with Gujarati Kadhi or yoghurt and he will be happy. Because of him I learned many different types of Pulavs before my wedding and now because of PK I have learned many more other types of pulavs.
Here are few of them which I usually make for our lunch or when I don’t have energy to make any other (lengthy process) meal. All these are very quick to make, in fact sometimes I cook these in the morning while making tea. I prepare all pulavs in pressure cooker only, just for one whistle. I mostly use canned tomatoes, because fresh tomatoes are expensive in Sydney nowadays & also less effort to chop them J Also, I prepare fresh garlic paste during weekend enough for week days. So, the only I have to chop in the morning is 1 or 2 Onions, that’s all. While the air from pressure cooker gets released I get ready & then I only have to pack lunch for us.
Ok, so here are few ideas:
Simple Masala : You will have to prepare this in many of the recipes mentioned below. Heat up 2 spoons of oil, add chopped onion, cumin seeds, ginger garlic paste, salt, red chilli, turmeric powder, coriander powder, tomatoes (I use canned tomatoes), little bit of garam masala, cumin powder, chaat masala & kasuri methi . Then add 4.5 cups of water & 2 cups of rice. I use this measurement, please feel free to change the water measurement depending on how much you add regularly because all rice are different.
Note: All recipes are for 2 cups of rice.
1) Basic Brown Pulav : Place the pressure cooker on stove, heat up 2 small spoons of oil, while oil is heating up, roughly chop up 2 onions and add them to oil. Fry them till they are light brown, this will take 4 to 5 minutes then quickly add salt, red chilli powder, cumin seeds, half tomato and then add 4.5 cups of water, 2 cups of washed rice (I don’t soak rice even for 15 minutes), add green whole chillies if you like, coriander leaves if you like and green peas if you like. Just hear one whistle & switch off the gas. Open the cooker when it releases pressure and voila it’s ready.
2) Indian Macaroni Rice : Make the simple masala, add water, handful of macaronies, any veggies if you want, coriander leaves & rice & hear one whistle.
3) Mix veg Rice: Make the same simple masala of onion & tomato, add mix veg, I just take out bag of frozen mix veg from freezer and add it. Sometimes I use mix of corn, peas & beans, sometimes cauliflower, peas & carrots or sometimes only corn, sometimes only peas, you can change veggies depending on what you have in freezer.
4) Soya Ribbon Rice : Saute 2 onions in oil, add soaked soya chunks or soya granules or both if you like, add ginger-garlic paste, salt, red chilli powder, potato cubes if you have time to chop them, add tomatoes & cook these for 5 minutes, then add water & rice & coriander leaves & garam masala & hear one whistle.
5) Methi Rice : Add chopped onions to oil, chopped methi leaves, salt, ginger garlic paste, tomatoes, salt, red chilli powder, haldi, garam masala, cumin powder, water & then rice. Hear one whistle.
6) Triple P Rice : Palak Paneer Pulav it is. Prepare same as Methi Pulav just use chopped Spinach instead of Methi. Add cubed paneer just before closing the pressure cooker.
7) Mushroom Pulav : Make simple masala, add mushrooms, peas & capsicum, add water, rice & coriander leaves & hear one whistle.
8) Chinese Pulav : Add chopped ginger, garlic & green chilli in oil. Then add capsicum, onion, carrots, cabbage, mushrooms – all sliced. Then add water quickly, no need to cook the veggies too much otherwise they will become soggy, you need veggies to be crunchy. Then add salt, soya sauce, vinegar, chilli sauce & schezwan sauce in water, add rice, spring onion or coriander & close the lid. Hear one whistle.
9) Chinese Fried Rice : Add chopped ginger, garlic & green chilli in oil. Then add capsicum, onion, carrots, cabbage, mushrooms – all sliced. Add salt. Now add pre-cooked rice or leftover cooked rice. Add Soya sauce, vinegar, chilli sauce, schezwan sauce, mix them & garnish with spring onion. Serve!
10) Khau gali Rice : I have learned this recipe from khau-gali ( Food street) in Surat. Add oil to pan. Add chopped onions. Then add salt, lots of chopped fresh tomatoes (not the canned ones). Cook these for 5 minutes, then red chilli powder, little bit of haldi, pav-bhaji masala & 2 crushed bolied potatoes. I sometimes use potatoes from any leftover potato sabji & crush them. Add lots of coriander leaves & then add cooked rice & mix everything properly. Add chaat masala & lemon juice & dallop of butter for extra flavour. This is the most delicious rice recipe.
11) Magic Pulavs : I just make these pulavs from leftover curries or sabjis from the previous night. You can either stir fry the sabjis with pre-cooked rice & onions & spices OR add some onions & spices to oil then add any leftover sabji , add water in cooker & add uncooked rice & hear one whistle, depending on what you feel like eating.
a) Gobi-aloo pulav : Add sliced onions, gobi aloo sabji, add spices like salt, red chilli powder, cumin powder, chaat masala, then add cooked rice & coriander leaves & mix well.
b) Palak Paneer pulav : Just add sliced onions, cumin seeds, leftover palak paneer sabji to oil, add few spices of your taste then add water & rice. Hear one whistle.
I make pulavs with any leftover sabji like Methi-Aloo sabji, Corn-Sabji, Capsicum sabji, Butter paneer sabji, paneer tikka dry or gravy, chole (garbanzo beans or chickpea curry), list is endless. Just get your mind be creative, be as much creative as much you can.
I am not a professional cook, I have just learned all these recipes by experimenting, watching videos & hearing everyone’s cooking experiences. The amount of spices you want to add to the rice depends totally upon you.
Simply eat these pulavs with papads, yogurt, Gujarati kadhi, pickles, chaas or even just by itself. You can never go wrong with these pulavs. Let me know if you try any of these or you come up with any new idea. I would love to hear them. Also, please let me know if you want me to explain any pulav recipe in detail. I will try my best to explain you J
PS : One more favourite to add in ‘P” favourite list. The name of 2 of my “bestest” friends in India starts from “P”