Black Eyed Peas Rice / Lobia Pulao

Today's recipe makes a spicy one pot meal that is filling and nutritious. Vegetables like beans, carrots, potatoes and peas can go as well into it to make it more healthier but I wanted the beans to take the lead role here. If one had soaked black eyed peas handy or even the canned ones, the dish is a breeze to make. I like onions in these kind of dishes in fried form rather than sauteing along with the spices and so have used them as garnish. A chopped onion can be sauteed before the addition of the tomato in the recipe and the garnish can be left out. 

The rice is spicy on it's own and doesn't need any side dish to go with it. A simple raita can be prepared if preferred though a plain yogurt made a perfect accompaniment for the very spicy version I cooked.

Ingredients:
1/4 cup black eyed peas
3/4 cup basmati rice
1 sliced onion + oil for frying
1 tbsp. ghee / oil
1 green cardamom pod
2 whole cloves
1/2 inch cinnamon stick
1 inch piece ginger, crushed
1/8 tsp. turmeric
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/4 to 1/2 tsp. chili powder
1 tomato chopped
1/2 tsp. garam masala
Salt to taste
1 and 3/4 cups of water
Chopped cilantro to garnish

Prep work:
* Soak beans for about 4 to 5 hours. If not pressure cooking, soak overnight to cut down the cooking time.
* Soak rice in water for about 15 to 30 minutes and drain the soaking water. Rinse rice in several changes of water until clear and leave it in a colander to dry.
 * Heat oil in a pan and fry onion until crisp and golden, stirring frequently. Remove them with a slotted spoon, draining oil as much as possible and spread them out on a paper towel to drain. Keep aside for garnish

Directions:
* Heat oil directly in a small sized pressure cooker and add cardamom, cloves and cinnamon and cook for few seconds over medium heat. Next add ginger and saute for 30 seconds. Some chopped garlic can be added at this point if preferred. Add turmeric, ground cumin and coriander, chili powder and saute for few seconds. 
* Next add tomato and cook until it turns into mush. 
* Add the drained rice and garam masala, saute for about a minute, stirring gently not to break the grains. 
* Next add the drained beans, salt and water and close the lid. Pressure cook the mixture fro two whistles.
* Let the rice sit for few minutes after the valve pressure is gone. Garnish with fried onions and chopped cilantro. Serve it with some yogurt on the side. 

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Round up of A - Z Indian Biryani / Pulao / Khichdi Series

Off and on, I have been part of a blogging group, coordinated by my blogger friend, Srivalli for the past 98 months. Yes it has been that long. Each month, we publish 3 posts per week under set themes as a group and during April and September months, we do month long posting dubbed as mega-marathon. Each marathon, I have something old and traditional and something new to offer. The former category usually helps me record the family recipes while the latter are those I come across and try to explore from my contemporary, real and virtual worlds. This particular marathon has been unique in it's own way as it has been a part of my leaning curve. A regular visitor on my blog would have noticed the series of biryanis, pulaos and khichdis posted here for the past one month. 

I am not new to khichdis but honestly speaking, the mothers in my life never ventured into the biryani / pulao worlds. My grand mothers and my mother in law had started their families even before India got independence and it sounds ridiculous to even imagine them doling out biryanis / pulaos in their traditional south Indian vegetarian kitchens where even the usage of onion and garlic were taboo. I think the Andhra vegetarian cooking was never influenced by the Muslim culture and does not use the spices liberally. Andhra was a part of the Madras presidency before independence and not a part of the Nizam's Hyderabad whose kitchen is the torchbearer for the biryani revolution. My mother has kept up the tradition since my father doesn't eat onion / garlic and they don't even like the spice combination used in the garam masala. The funny thing is that they use all the spices in one form or another but not in that particular combination. I have seen many south Indians who don't prefer garam masala in their food,  surprising it may sound to North Indians whose main variety of rice dishes depend on them for the flavor quotient. 

I ended up with a husband who occasionally can enjoy a biryani / pulao but prefers south Indian style rice dishes over them any day. I used to make a simple vegetable or peas pulao at home now and then like most of my husband's family does though as a blogger, I come across the classic versions. With that kind of background, I was obviously oblivious to the varieties, the biryani and pulao world had to offer until I ventured into it, thanks to this mega marathon. Biryanis and pulaos, a craftsmanship evolved over centuries in the hands of khansamas of the Mughalai / Nawabi kitchens may or may not be replicated to perfection in today's world but along with them, there are plenty of modern varieties and also an equal number of vegetarian versions to suit the palates of vegetarians. For this marathon, I have tried to stick mostly to the versions that were vegetarian in origin except a handful of classic versions from the Nawabi kitchens that I wanted to try, converting them to vegetarian versions. It's like I have opened a pandora's box now and I have plenty of varieties to try later. 😋  Here is my humble effort to record my 'evolution' as one from being not able to differentiate between a pulao and biryani preparation to confidently pull off a decent preparation of a 'biryani / pulao' on my own. I chose to stick with Indian variety grain based dishes in an alphabetical order and here is the list for you to enjoy.

A for Ambur Biryani

Basanti Pulao / Misthi Pulao

Corn - Fenugreek Greens Pulao

Donne Biryani

Ek Toap na Dal 

F for Fada ni Khichadi 

G for Gutti Vankaya Biryani

H for Hyderabadi Vegetable Dum Biryani

I for Iyengar Puliyodhari

J for Jaipuri Mewa Pulao

K for Kashmiri Pulao

L for Lucknowi Biryani

M for Motiwale Pulao

N for Nei Choru

O - Oodhala Pulao

P - Pariba Khechudi

Q - Quinoa Panchkuti Dal Khichdi

R - Rajma Pulao

S - Sindhi Biryani

T - Tehri / Tahiri

U - Uttarakhandi Khichdi

V - Vaal Khichdi

W - Wadi - Subz Pulao

X - Xacuti Masala Veg Pulao

Y for Yakhni Pulao (Vegetarian Version)

Z - Zafrani Pulao

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A - Z Biryani / Khichdi / Pulao Series ~ Z for Zafrani Pulao

Sometimes the simplest dishes win over you and this was one such time. I wanted to finish my series with either 'Zarda Mutanjan', a delicacy from the Mughal era or "Zam Zam Biryani', a Mumbai biryani loaded with koftas and fries. I kept on dragging the preparation till the end only to notice that my initial excitement bubble has fizzled out. I wanted to opt for a simple yet palate pleasing dish and zeroed on this mildly favored zafrani pulao. It catches the eye even without requiring elaborate steps or too much investment of time. The dish is prepared using common ingredients found in most of the Indian households except the highly prized, exotic zaffron aka saffron. The mingling of aromatic and tantalizing flavors of saffron and the palate and eye pleasing garnish of nuts, fried onions and cilantro elevate this exotic one pot rice meal from being a simple dish. It makes an enjoyable meal paired with any spicy gravy of your choice. We had it with a mixed dal fry and it proved to be one of those dishes from this series both my husband and I enjoyed equally. And here is a sweet version Zafrani Pulao if someone is interested.

The rice is usually cooked in a pot on low flame and saffron milk is sprinkled over the top at the final stages of cooking which imparts  flavor and a vibrant yellow hue to some of the grains. The rice can also be cooked in a pressure cooker if not comfortable cooking in a pot and especially if cooking in large quantities. Divide the rice, water, salt and the toasted spices equally into two parts and add them to two different containers that fit into your cooker. Add the saffron milk to one portion. Pressure cook for three whistles and turn off the stove. When the valve pressure is gone, gently fluff and combine both the rices. 

Conventional cooking advises to soak rice for at least 30 minutes prior to cooking since it will yield fluffier rice and also gets cooked faster. I have used aged basmati rice during this marathon and cooked most of the dishes without soaking the rice. The purists may scoff at the idea but the rice cooks well yielding long and non sticky grains even without soaking, especially when using a pressure cooker. Cook for 3 whistles if using rice without soaking. I am guessing that one whistle would be enough for rice that has been soaked ahead. If soaked rice is cooked for three whistles, the rice tend to taste like overcooked one even if it looks ok. However I prefer to soak rice when cooking in a pot since it gets done quicker. 

Ingredients: (Yield 2 servings)
1 to 2 tbsp. ghee / oil
1 tbsp. each - almonds, cashews and raisins
1 tsp. cumin seeds / carom seeds
2 cloves
2 cardamoms
1 bay leaf
1/2 inch cinnamon piece
1/2 cup basmati rice
Salt to taste

3/4 cup water
1/4 tsp. saffron + 1 tbsp. warm milk
Minced cilantro to garnish
Fried onion slices to garnish

Directions:
* Rinse and soak the rice in water for about 15 minutes.
* Soak saffron strands in warm milk / water in a small bowl and keep it aside.
* Heat ghee in a pot / pan, preferably a non stick one or a heavy bottomed one with a tight fitting lid. Toast almonds, cashews and raisins individually, remove them with a slotted spoon onto a paper towel lined plate. Keep them aside until needed.
* To the same ghee, add clove, cardamom, bay leaf and cinnamon and saute for few seconds.
* Next add drained rice and saute for a minute. Add water and salt and gently stir to combine.
* Cover and cook until 90% done on lowest heat setting. Pour the saffron milk over the top and finish cooking. 
* Turn off the stove and let it sit for few minutes.
* Gently fluff and garnish with toasted nuts, fried onions and minced cilantro.
* Serve with any spicy gravy. 

So far in my Biryani / Pulao / Khichdi series,

Ambur Biryani
Basanti Pulao / Misthi Pulao
Corn - Fenugreek Greens Pulao
Donne Biryani
Ek Toap na Dal Bhaat
Fada ni Khichdi

Gutti Vankaya Biryani
Hyderabadi Vegetable Dum Biryani
Iyengar Puliyogare
Jaipuri Mewa Pulao
Kashmiri Pulao
Lucknowi Biryani

Motiwale Pulao
Nei choru
Oodhala Pulao

Pariba Khechudi
Quinoa Panchkuti Dal Khichdi
Rajma Pulao

Sindhi Biryani
Tehri / Tahiri
Uttarakhandi Khichdi
Vaal Khichdi
Wadi - Subz Pulao
Xacuti Masala Veg Pulao
Yakhni Vegetable Pulao

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A - Z Biryani / Khichdi / Pulao Series ~ Y for Yakhni Pulao (Vegetarian Version)

Today's yakhni pulao comes from the Kashmiri cuisine, that is said to have originated in Nawabi kitchens. Kashmir was predominantly a Hindu region until the early parts of 14th century. However the subsequent invasions by the Muslim rulers for the next 500 years has led to a cuisine, one that is strongly influenced by the Persian, Central Asian and Afghani cultures. Spices which are considered heat generating are liberally used in their cooking because of the cold climate, but the food is usually mild. Ghee is the traditional medium of cooking.

Today's pulao differs from the standard versions as it uses 'yakhni'. Yakhni is the stock prepared by boiling a bundle of spices along with meat (if it is being used) in water. The meaty broth is then used to cook the rice which makes it more flavorful. The spices are usually tied in a muslin cloth and the bundle is dropped in the water along with the meat in this pulao preparation than adding them directly. The water gets infused with flavors from the spices while the meat is being cooked and the spices are then discarded. One can choose not to tie them in a bundle but however need to scoop out the spices when the final broth is ready.

The pulao is usually made with mutton / meat and is on the milder side. Let the laundry list of ingredients below do not intimidate you, especially if you are eschewing the meat part. The vegetarian version of mine uses vegetables and soy chunks for the protein part which happens to be a favorite ingredient in our household. Paneer or tofu or any beans would be a nice substitution for those who don't prefer soy chunks. It can be served with a raita or a spicy gravy.

Ingredients for pulao: (yield 3 - 4 servings)
3/4 cup basmati rice
1 cup soy chunks
About 2 cups mixed vegetables (I used green beans cut into 1 inch pieces, cubed carrots and peas.)
1 tbsp. ghee
1 tsp. cumin seeds
1 tsp. ginger - garlic paste
1 small tomato, finely chopped
2 tbsp. yogurt
1 tsp garam masala
1/2 tsp. red chili powder
1/2 tsp. coriander powder
1/2 tsp. fennel seeds 
Salt to taste ( I used about 1 tsp.)
Ingredients for yakhni stock:
2 small bay leaves
4 black pepper corns
3 cloves
3 cardamom pods
1 inch cinnamon stick
1 inch piece of ginger
1 or 2 garlic cloves
1/4 tsp. mace powder
3 cups water
For fried onions / birista:
Oil to shallow / deep fry
2 medium sized onions, sliced thinly lengthwise

Prep work:
1. Rinse and soak the soya chunks in water for about 10 minutes to rehydrate them. Drain the water after the soy chunks soften.
2. Chop and keep the vegetables ready.
3. Rinse and soak the rice for at least about 20 minutes.

Yakhni preparation:
1. Tie all the ingredients mentioned under 'for yakhni stock' in a clean, small muslin cloth or in one of those mesh balls used as spice infusers for teas. This is called boquet garni. 
2. Add 3 cups of water and bouquet garni to a sauce pan and bring the water to a boil. Add beans, carrots, soya chunks and cook for another 5 minutes. (Actually I added more water and let it boil for about 20 minutes.)Turn off the stove. Remove the boquet garni and squeeze the garlic - ginger to get the maximum flavors. Discard the boquet garni. Scoop out the vegetables with a slotted spoon into a bowl. The stock that you are left with is called 'yakhni'. Measure the yakhni stock and you should have about 1.5 cups of liquid. If the yakhni does not come to that amount, add some extra water to make it 1.5 cups. 

Frying onions:
Fry the onions in hot oil on medium flame until crisp and golden brown. Take care not to burn them. Drain on paper towels and keep them aside.

Cooking pulao:
* Heat ghee in a dry and preferably a non stick pan / pot. Add cumin seeds.
* When cumin seeds start to brown, add ginger- garlic paste. Saute until the raw smell leaves and add tomatoes. Cook until they turn mushy. 
* Next add yogurt and stir until it is blended. Next add fennel seeds if using, half of the fried onions, mixed vegetables, garam masala, salt, chili powder, coriander powder and saute for about 30 seconds. 
* Next add 1.5 cups of  yakhni liquid (or yakhni + water) and stir well once. Cook for about 5 minutes without covering.
* Keep the heat to the lowest setting. Seal the pot with aluminium foil / a wet cloth or some dough and cover the pot with the lid so that the flavors do not escape. Cook for about 15 - 20 minutes on low flame or until the rice is cooked, resisting the temptation to peek. 

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao

P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi
V - Vaal Khichdi
W - Wadi - Subz Pulao
X - Xacuti Masala Veg Pulao

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A - Z Biryani / Khichdi / Pulao Series ~ W for Wadi - Subz Pulao / Wadi Chawal

My today's dish is inspired by wadi chawal, a preparation from Punjabi cuisine. Wadis are the star ingredient of the dish as the title indicates and means sun-dried lentil wafers in this particular case. Wadis have other regional names in India like wadiyan, vadiyalu, sandige, vadagam and others and they are made with various lentils, grains and other stuff.  Amritsari wadis are typically used in this rice preparation which are made with a batter of black gram and spices. I make an Andhra version urad dal wadis but they don't include any spices other than chillies. They are my most favorite ones in the category and I had run out of them. My local store always carries Amritsari wadis but unfortunately they also had run out of stock last month when I needed to try this dish.

I used my homemade Rajasthani moong dal wadis called mangodis instead of Amritsari ones, which by the way serves the purpose quite well. They hold the shape quite well even after getting cooked and do not get either soggy or mushy. They cannot be eaten even after frying as they remain hard and need cooking. I made a pulao adding some vegetables along with mangodis to make it colorful and nutritious. Mangodis cover the protein part of the dish and lend a spicy, flavorful punch when you bite into them. This wadi subz pulao along with some plain yogurt / raita makes a quick, decent and flavorful meal.

Ingredients: (Yield 2 servings)
1 - 2 tbsp. oil
12 - 15 wadi, if using small sized pieces (I used mangodis)
1 inch cinnamon piece
2 cardamom pods
2 cloves
1 star anise
1 bay leaf
1 onion, thinly sliced
1/2 tsp. ginger -garlic paste (or grated)
1 cup chopped, mixed vegetables (Optional. I used a capsicum and a carrot.)
1/2 cup basmati rice
1.5 tsp. salt
3/4 cup water

Directions:
* Fry wadi in hot oil until golden brown. Remove them with a slotted spoon and drain on paper towel lined plate and keep aside.
* Pressure cook together rice, salt, water, and wadis for 3 whistles. Let the rice cool a bit.
* Heat a tbsp. oil in a pan and add cumin seeds, cinnamon, cardamom, cloves, star anise and bay leaf. When cumin seeds start to brown, add onion slices and fry until golden brown.
* Add vegetables if using, cover and cook until tender.
* Add the cooked rice along with wadi. (Taste and adjust the salt if needed.) Gently mix to combine and serve warm with a side dish of your choice.
* Serve with yogurt / raita.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao
N - Nei choru

O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi
V - Vaal Khichdi

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Rajma Pulao ~ Kidney Beans Pulao

Rajma chawal - a spicy kidney beans curry served with rice is a perennial favorite among Punjabi households. The classic combo must be the inspiration to modern day versions of pulao and biryanis prepared using rajma or the kidney beans. Rajma pulao is a nutritious and protein packed pulao prepared using kidney beans. It usually do not contain any vegetables but any favorite vegetables/greens can go into the dish to make it wholesome. 

This pulao needs advance preparation unlike other versions since the kidney beans that are going to be used need soaking overnight or for about 10 hours. Raw kidney beans, uncooked ones or it's sprouts are not recommended for consumption as they are toxic. Kidney beans need to be thoroughly cooked before eating them. Pressure cook the soaked kidney beans until they are soft and then use in the recipe. This pulao can be fixed as a quick meal if you have cooked / canned kidney beans and some leftover rice handy.  Just plain yogurt or a simple raita is enough if the pulao is made spicier. Or shorva, korma or any gravy curry would go well with this pulao.

Ingredients:(Yield 2 servings)
1/4 cup kidney Beans
1/2 cup basmati Rice
2 tbsp. ghee / oil
1 tsp. cumin seeds / caraway seeds (jeera / shahjeera)
2 cloves
2 cardamom
1 inch cinnamon piece
1 bay leaf
1 green chillie
1 big onion, thinly sliced
1 tsp. ginger - garlic paste (I used 1 tsp. grated ginger)
1/8 tsp. turmeric powder
1/2 tsp. chili powder
1/2 tsp. garam masala
About 1.5 tsp. salt (or adjust as needed)

Method:
1. Rinse and soak kidney beans in water overnight or at least for about 10 hours. 
2. Drain away the water used to soak and rinse the beans with fresh water. Pressure cook adding about 2 cups of water until they are cooked. (I cooked for about 12 whistles in total, including step 6.)
3. Heat oil directly in a pressure cooker and add cumin seeds. When they brown, add cloves, cardamom, cinnamon, bay leaf and saute for 30 seconds. Add green chili and onion and saute until brown. Then add garlic - ginger paste and saute until raw smell disappears.
4. Wash the rice and drain. (I don't soak rice even if it is basmati.)
5. Next add turmeric, chili powder, garam masala, salt and drained rice. Saute for a minute. Add 3/4 cup water and the drained, cooked kidney beans. 
6. Pressure cook for 3 whistles and turn off the stove. When the valve pressure is gone, fluff and serve.

Notes:
1. The pulao can be cooked in a pan instead of a cooker. If using a pan, cook covered on low flame, adding about a cup of water.
2. Here is another method to prepare a fail proof pulao where the rice grain stands apart. Pressure cook kidney beans until soft. Pressure cook rice separately for 3 whistles adding 3/4 water. Use a pan for steps 4 and 5 and add the cooked kidney beans and cooked rice. Fluff to mix and serve. 

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani

M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi

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O for Oodhala Pulao / Oodhalina Pulao (Barnyard Millet Vegetable Pulao)

There are a plethora of pulao options available now for vegetarians, thanks to creative minds. However until a few decades ago, the most common and popular versions were vegetable pulao and peas pulao, at least down south. Here is a millet pulao, a tad bit healthier take over the traditional version of vegetable pulao. Millets have been grown and consumed in India for ages and these gluten free grains are a healthier option over rice and wheat, the two staple grains of the Indian sub continent. Millets can easily be substituted for rice in everyday cooking.

I had to think a bit for my 'O' recipe. Oralu chitranna and oliya were already done and to be honest, I could not think beyond onion, okra, oats and orzo when planning for 'O' recipes. Onion pulao would have been redundant after my ghee rice post yesterday and I like my okra to be crunchy and crispy. I am not a fan of 'oats replacing rice' kind of dishes and so all my options were out of the window. Then the thought of using barnyard millet which is called oodhalu both in Telugu and Kannada occurred and here is that oodhala pulao. I made a garlic free pulao but feel free to add 1/2 tsp. garlic paste along with ginger.

I have given the preparation of this pulao in both pressure cooker and pan. And also the method of cooking the vegetables and millets separately so that it comes handy when you have leftover cooked millet or you want your millet grains to stand apart.

Ingredients: (Yield 4 - 6 servings)
2 tbsp. ghee / oil
1 tsp. cumin seeds or caraway seeds (jeera or shahjeera)
3 cardamom pods
3 cloves
2 one inch cinnamon pieces
1 big bay leaf
1 onion, thinly sliced (about 1/2 cup)
1 inch piece ginger, finely grated or 1/2 tsp. ginger paste
1 tbsp. minced cilantro leaves
1tbsp. minced mint leaves
2 small carrots, peeled and diced
1 cup green beans (stringed and cut into 1 inch pieces)
1 cup peeled and cubed potato
1/4 cup fresh / frozen green peas
1 cup oodhalu / barnyard millet
1/8 tsp. ground turmeric
1 and 3/4 cup water
Salt as needed (I added about 2 and 1/4 tsp. salt)

Directions for method 1: (Cooking vegetables and millet together.)
1. Heat ghee / oil in a small sized pressure cook directly. Add cumin / caraway seeds, cardamom, cloves, cinnamon and bay leaf and saute for few seconds. Add sliced onions, cilantro, mint and keep cooking until the onions turn pink. Add ginger paste and garlic paste if using and saute for few seconds. Then add the vegetables and stir well.
2. Rinse the millet in two exchanges of water and drain. Add the millet, water, turmeric and salt. (If you don't prefer pulao to be a very dry version, add 1/4 cup more water.) 
3. Pressure cook on medium flame for 3 whistles and turn off the stove. When the valve pressure is gone, fluff and serve the pulao with plain yogurt or a raita.

Notes:
1. If using a pan instead of a pressure cooker, add 2 cups of water to millet and vegetables. Cover a lid tightly over the pan and cook on low flame until all the water evaporates and the millet is cooked through. Taste and check if the millet is cooked. If not, add a little extra water and cook until done.
2. If one doesn't prefer cooking directly in a pressure cooker, then cooking until step 2 can be done in a pan. Then transfer the contents of the pan to a container that fits into a pressure cooker, place it in a pressure cooker with water at the bottom and pressure cook as usual for 3 whistles.


Directions for method 2: (Cooking vegetables and millet separately.)
1. Rinse the millet in two exchanges of water and drain. Pressure cook millet on low flame for 3 whistles adding 1 and 3/4 cups water, salt, and turmeric. (I add only about 3/4 cup water for 1/2 cup millet.)
2. Heat ghee / oil in a pan and add cumin / caraway seeds, cardamom, cloves, cinnamon and bay leaf and saute for few seconds. Add sliced onions and keep cooking until onions turn pink. Add ginger paste and garlic paste if using and saute for few seconds. Then add mint, cilantro, vegetables and stir well. Turn down the heat to the lowest setting, cover and cook until the vegetables are cooked (but not mushy), stirring intermittently.
3. Add the cooked millet to the pan and stir gently to mix. Let it sit for a few minutes before serving so that the flavors can mingle.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao
K for Kashmiri Pulao
L for Lucknowi Biryani

M for Motiwale Pulao
N for Nei choru


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