For this week’s BM, I have selected One Pot Meals as my theme. I usually make rice, gravy and a side dish for lunch and Sruti’s lunch box, but with this theme, I made three one pot dishes for my daughter’s lunch box. Instead of usual rice varieties, I went for some different recipes. This pulao is one of them.
For me radish is a vegetable perfect to be added in sambar. I always buy one radish and use it in sambar. And I have never tried anything else with it. This time, I had two radishes and made this pulao for a change. Using kitchen king masala in pulao is also my first. I read about it in Valli’s blog and noted it down and tried it in this recipe. For me, it was a very unusual pulao with different vegetable and different flavour. I added some extra chillies and so it became so spicy. I have reduced it in the recipe. I served it with brussel sprouts poriyal and it was a nice simple lunch.
Rice – 1 cup
Radish – 1 cup, sliced
Green Chilly – 3
Ginger – 1″ piece
Oil – 1 tbs
Shahi Jeera – 1 tsp
Onion – 1
Tomato – 1
Water – 2 1/2 – 3 Cups
Kitchen King Masala – 1 tsp
Turmeric – 1/4 tsp
Salt – to taste
Grind together ginger and green chillies to a smooth paste.
In a pressure cooker, add oil and add shahi jeera.
When it crackles, add in the green chilly paste and sauté for a minute.
Add onions and radish and sauté until the onions are translucent.
Add tomato and cook until mushy.
Add the washed and drained rice and sauté for 2 minutes.
Add water, turmeric powder, kitchen king masala and salt.
Cover and cook for five minutes.
When pressure is gone, open the cover and fluff it with a fork.
Serve hot with a side dish.