Last time when I visited a super market, I bought a huge bunch of spring onions and after refrigerating, I completely forgot about it. But when all the other ingredients were used up and only these spring onions were remaining, I had to use them. And when I was also looking for ideas for one pot meals by that time, I made this pulao for Sruti’s lunch box one day. For the spice paste, I used the green chutney we use for chats, which made my life easier as I always store it in fridge.
While making rice varieties like pulao or biryani, I usually stay away from pressure cooker. I have a long history of failed attempts with pressure cooking. I always end up using more water and a mushy rice. But for this theme, I wanted to learn using pressure cooker for rice. I reduced the water and fortunately all my rice dishes turned out good. Sruti and myself like rice when they stay separate, so this was perfect. But making it for hubby, I always resort to an open pan, as he likes his rice soft and slightly on the mushier side. So it always depends upon ones taste while selecting the mode of making rice.
Rice – 1 cup
Spring Onion – 1 1/2 cups, chopped and tightly packed
Green Chutney For Chat – 1/4 cup
Salt – to taste
Turmeric Powder – 1/4 tsp
Oil – 2 tbs
Cumin Seeds – 1 tsp
Clove – 2
Star Anise – 1
Cinnamon – a small piece
Water – 2 1/2 – 3 cups
In a pressure cooker, add oil and add cumin seeds.
Once they crackle, add the spices.
Add spring onions and sauté until wilted.
Add the chutney and sauté until it lets out oil.
Now add washed and drained rice and fry for two minutes.
Add water, salt and turmeric powder.
Cover the cooker and after the first whistle, reduce flame to low and cook for three minutes.
Once the pressure is down, fluff the rice with fork and serve it hot with raitha.