Aloo Gobhi Pulao ( Pressure Cooker )

by Tarla Dalal

Added to 41 cookbooks
This recipe has been viewed 10268 times

Aloo gobhi pulao, we have tweaked the common aloo gobhi recipe, to enhance it into a complete meal. Bite- sized cauliflower florets and potatoes are combined with rice and cooked together in the pressure cooker.

Add your private note

Whistles: High 2
Soaking Time: 15 Minutes
Preparation Time: 10 mins
Cooking Time: 12 mins
Makes 4 servings

Ingredients

2 tbsp ghee
25 mm. (1”) cinnamon (dalchini)
5 to 6 cloves (laung / lavang)
2 bayleaves
2 medium sized potatoes , peeled
and cut into 1" cubes
1 cup cauliflower florets
1 1/2 cups long grained rice (basmati)
2 tsp turmeric powder (haldi)
1 1/2 tbsp chilli powder
1 tsp garam masala
salt to taste

For The Garnish
a sprig of mint leaves (phudina)

Method

Clean, wash and soak the rice in enough water for at least 10 to 15 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker, add the cinnamon, cloves and bayleaves and sauté on a medium flame for a few seconds.
Add the potatoes, cauliflower, rice, turmeric powder, chilli powder, garam masala and salt and sauté on a medium flame for another minute.
Add 3 cups of hot water, mix well and pressure cook on a high flame for 2 whistles.
Allow the steam to escape using quick release method, (refer handy tip) before opening the lid.
Serve hot garnished with mint leaves.

Handy tip:

Quick release method: also called the cold-water release method, it is used to release pressure quickly.
To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.
When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you.
Quick release works best for foods where you need to control the timing and degree of cooking.

RECIPE SOURCE : Pressure Cooker Recipes