When there’s papad and pickle in a pulao, you can be sure you have a winner on your hands. For those who love pickle and for those who love pulao, like me, this is a wonderful combination. This papad pickle pulao is something I resort to, every now and then, when I want to eat a different sort of rice from the usual, but don’t want to spend too much time slogging over the stove. For, this dish is ready within a matter of minutes.
The recipe that I use to make this pulao is inspired by an OPOS recipe I came across on the United By Food Facebook page. (Go here to find out what OPOS is, and about my very first experiment with it!).
Here is how I make the pulao.
Ingredients (serves 2-3):
- 1 glass basmati rice (I used Daawat)
- 3 heaped tablespoons avakkai pickle (preferably Priya Avakkai)
- 4-5 plain urad daal papads
- 2 teaspoons ghee
- 1/4 cup shelled green peas
- 1 small carrot, peeled and chopped lengthwise
- 1 medium-sized onion, peeled and chopped lengthwise
- 8-10 beans, strings removed and chopped into slightly long pieces
- A few stalks of fresh coriander, finely chopped
- Wash the basmati rice thoroughly under running water, in a colander. Let it rest for a few minutes, till all the excess water drains away.
- In a pressure cooker bottom, heat the ghee and add the onion, peas, beans and carrot. Saute for a minute or two.
- Now, add the washed and drained basmati rice to the pressure cooker. Saute for a minute or two more.
- Add 2 glasses of water, as well as the avakkai pickle and papads, the latter broken into medium-sized pieces. Mix well.
- When the water starts boiling, close the pressure cooker and put on the whistle. Cook on a high flame for 3 whistles.
- Let the pressure release naturally. Open the pressure cooker when all the steam has escaped. Garnish the pulao with the finely chopped coriander leaves.
- Serve warm.
- The term OPOS and One Pot One Shot are registered trademarks owned by Mr.Rama Krishna. This recipe is a modified version of the one I obtained from the United By Food FB page.
- The original recipe calls for soaking the basmati rice for some time, but I skipped that. I have always got a beautiful pulao with basmati without the soaking.
- You could use ordinary rice in place of basmati, but I wouldn’t really recommend that. This pulao tastes best with basmati rice.
- If you want a slightly more chewy pulao, you could allow 2 whistles instead of 3. I love the result we get when I cook the pulao for 3 whistles, so I have maintained it that way.
- This pulao tastes best when you use Priya Avakkai pickle, so I have found out through trial and error. You could try using other brands or other types of pickle, too, but this pulao is meant for the use of avakkai.
- All the salt and spice the pulao needs are present in the avakkai pickle, so you don’t really need to add more. What you could do is taste the water after you have added the pickle, rice and all the veggies, and add more seasonings if you feel the need to do so.
- 2 glasses of water for each glass of basmati rice + the veggies stated above works perfectly for us. Do adjust the quantity of water according to your own tastes and preferences.
- I used a 5-litre Prestige pressure cooker to make this pulao.
- Add both the mango pieces and the residue from the avakkai pickle to make this pulao, for best results. You’ll have people fighting over the pieces of pickle – at least that’s what we do! 🙂
You like? I hope you will try this out, and that you will love it too!
This is an entry for the Alphabet Cooking Challenge, for the letter P.