मसाला भात कैसे बनाते हैं - 20 minute me Masala Bhaat / Veg Pulao CookingShooking Recipe

Ingredients

• 1 tablespoon Vegetable Oil (neutral oil such as sunflower or canola)
• 2 tablespoons Ghee (clarified butter for rich flavor)
• 1 teaspoon Cumin Seeds (whole seeds)
• 1 teaspoon Mustard Seeds (Marathi moghu; regular mustard seeds work fine)
• 1 large Onion (peeled and sliced)
• 12 leaves Fresh Mint Leaves (roughly 10‑12 leaves, washed)
• 6 leaves Curry Leaves (fresh)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 1 medium Tomato (chopped)
• 1 medium Potato (peeled and diced)
• 2 medium Carrot (peeled and diced)
• 4 pieces Green Beans (cut into 1‑inch pieces)
• 0.5 cup Cauliflower (small florets, roughly chopped)
• 1 teaspoon Red Chili Powder (mild, bright red)
• 0.5 teaspoon Kitchen King Spice Blend (Indian garam masala blend)
• 0.25 teaspoon Turmeric Powder (a pinch for color)
• 1 teaspoon Coriander Powder (ground cilantro seeds)
• 0.5 teaspoon Chat Masala (tangy spice mix)
• 1 teaspoon Salt (adjust to taste)
• 1 cup Basmati Rice (washed 2‑3 times, soaked 20 min; long‑grain for fluffiness)
• 1.25 cup Water (adjust if needed; low water because of many vegetables)
• 2 tablespoons Fresh Coriander (Cilantro) (chopped for garnish)
• 1 cup Plain Yogurt (unsweetened, full‑fat preferred)
• 1 small Green Chili (finely chopped; optional for heat)
• 1 cup Water (for raita) (to thin the raita)

Instructions

1. Heat Cooker and Add Fats

   Place the pressure cooker on medium flame, add 1 tbsp oil and 2 tbsp ghee. Let the ghee melt completely.

   Time: PT2M

   Temperature: medium flame

2. Temper Seeds

   Add 1 tsp cumin seeds and 1 tsp mustard seeds. Stir until they start to pop, about 1 minute.

   Time: PT1M

   Temperature: medium flame

3. Sauté Aromatics

   Add the sliced onion, 12 mint leaves, 6 curry leaves and 1 tbsp ginger‑garlic paste. Fry, stirring constantly, for 2 minutes to remove raw flavor.

   Time: PT2M

   Temperature: medium flame

4. Add Vegetables and Tomato

   Stir in the chopped tomato, 1 tsp salt, diced potato, carrot, green beans and cauliflower. Cook for 3 minutes until vegetables are lightly coated.

   Time: PT3M

   Temperature: medium flame

5. Introduce Spice Blend

   Add 1 tsp red chili powder, 0.5 tsp Kitchen King, 0.25 tsp turmeric, 1 tsp coriander powder and 0.5 tsp chat masala. Mix well for 1 minute.

   Time: PT1M

   Temperature: medium flame

6. Add Soaked Rice

   Drain the soaked basmati rice and add it to the cooker. Gently stir to coat the grains with the spice mixture.

   Time: PT1M

   Temperature: medium flame

7. Add Water and Adjust Salt

   Pour in 1.25 cups water, taste and adjust salt if needed. Give the mixture a final stir.

   Time: PT1M

   Temperature: medium flame

8. Pressure Cook Until First Whistle

   Close the lid securely. Cook on medium flame until the first whistle sounds (about 15 minutes).

   Time: PT15M

   Temperature: medium flame

9. Finish Cooking on Low Flame

   Reduce the flame to low and cook for an additional 1 minute (2‑3 minutes for larger batches).

   Time: PT1M

   Temperature: low flame

10. Natural Pressure Release

    Turn off the heat and let the cooker sit untouched for 5 minutes so the pressure drops naturally.

    Time: PT5M

11. Fluff and Rest

    Open the cooker, fluff the rice with a fork, sprinkle chopped fresh coriander and optionally a drizzle of ghee. Let it rest for 4‑5 minutes to release excess steam.

    Time: PT5M

12. Prepare Yogurt Raita

    In a bowl, combine 1 cup plain yogurt, chopped onion, 1 finely chopped green chili, chopped coriander, 1 tsp salt and 1 cup water. Mix until smooth.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

8 g

Carbohydrates

60 g

Fat

15 g

Fiber

4 g