Preethi “Touch” Electric Pressure Cooker : A Review & A Sweet And Savory Dried Fruit Pulao/ Polov/ Pilaf
Shirin Pulao is a rich and sweet rice dish (shirin means sweet) that is served on special occasions in Azerbaijan and Persia though Pulao is cooked and eaten across the Middle East. This Persian Pulao is cooked with long grain rice, carrots, orange peel, dried fruit like golden raisins, dried apricots or plums, and almonds.
Servings Prep Time
4serving 30minutes
Cook Time Passive Time
15minutes 15minutes
Servings Prep Time
4serving 30minutes
Cook Time Passive Time
15minutes 15minutes
Ingredients
Instructions
  1. Soak the basmati rice in water (not warm) for 20 minutes and then rinse a couple of times. Drain the water completely discarding it, keeping the rice aside.
  2. Connect the Electric Pressure Cooker and switch it on. Once it beeps to signal that it is ready, set it on Gravy mode and add the ghee. Once it heats up, add the ginger paste and saute for a minute. Then add the sliced onions and saute until they soften, become translucent and a light golden but not brown.
  3. Add the rice and stir for a minute or so until the rice takes on a white colour. Then add the julienned carrot, apricots, cranberries and raisins and saute for a minute. Now add the coriander, cumin and turmeric powders and the garam masala and saute for another minute.
  4. Add the water, the chickpeas and salt to taste and stir well. Press the Cancel button and then set it on the Pulao/ Biryani mode. Close the Pressure Cooker and lock the Pressure Valve in the pressure position. Wait for the pressure to build up in the cooker and the red coloured safety eye on the lid locks.
  5. Once this happens the Electric Pressure Cooker will automatically start counting the time down (from 12 minutes to zero or”OH” for the Pulao/ Biryani mode). When done, the Electric Pressure Cooker will automatically go into the Keep Warm mode. Tha’s it. Wait till the internal pressure goes down before opening the cooker.
  6. Just before serving, open the cooker and using a fork, lightly fluff up the rice. Garnish with the toasted almonds and chopped fresh coriander. Serve with a spicy curry or a yogurt based Raita and crisps on the side. I served mine with a Boondi Raita (spiced yogurt with crisp chickpea fritters).