- Basmati rice – 2 cups
- Onion, sliced thin – 1 big
- Carrots peeled and cut in to small – ½ cup
- Green peas – ½ cup
- Corn – ½ cup (optional)
- Ghee – 3 Tbsp
- Oil – 1 Tbsp
- Ginger-garlic paste – 1 Tbsp
- Green chilies , slit lengthwise – 3 nos
- Cloves – 3 nos
- fennel Seeds – 1/4 tsp
- Bay leaves – 1 no
- Cinnamon sticks – 2” piece
- Cardamom pods – 2 nos
- Cashew nuts – 1/4 cup
- Raisins – 1/4 cup
- Salt to taste
- Water – 4 cups
- Lemom Juice – 2 Tsp
- Wash and soak the rice in water for half-an-hour.
- Heat 1 tbsp of ghee in a rice cooker .
- Now add cardamom pods, cinnamon sticks, cloves , bay leaves, fennel seeds and ginger garlic paste in the cooker and mix well.
- Ten add 4 cups of water. Allow the water to boil.
- When the water starts boiling, add vegetables i.e. carrot, green peas, green chilies (you can use any other vegetable of your choice) and soaked Basmati rice, enough salt and lemon juice and mix well.
- Close the cooker with its lid and cook them for 1 whistle.
- Meanwhile heat 1 tbsp of oil in a pan and fry onion and keep it aside.
- Heat 1 tbsp of ghee in another small pan and fry cashew nuts and raisins separately till become golden color. Keep it aside.
- After full pressure going out from the pressure cooker , open the lid and transfer the well cooked spicy rice and vegetables to a large vessel.
- Garnish tasty vegetable pulav with fried onions, cashew nuts, Raisins and serve hot with Paneer butter masala, Cauliflower Masala or Aloo - Green peas korma. It goes very well with chicken curry too.
