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Tindora Pulao

Here is a yummy pulao recipe for you and it goes like this. In my instant pot I added 1 oz. of either corn or canola oil while it is on sautè function. Add 1 tsp of either coconut oil, almond oil, mustard oil or butter ghee. Add 1 bay leaf, 3 cloves, 1 pinch each of cumin seeds and shai zeera which are caraway seeds, Let crackle then add 1 pinch each of hing, 1 bullion cube crumbled or 2 pinches of bullion powder, 2 curry leaves. Stir and add 1 whole round red chili or 1 long red chili crumbled. Stir and and add 1 piece each of cinnamon stick and 1 pinch each of coriander seeds and black peppercorns to mortar and pestle to grind and empty the contents in to the masala infused oil.

Add 1 onion or shallot cut in to half moon slices, 3 garlic cloves mashed and peeled. Chop the garlic too and 1 small piece of ginger. Add to the cooker with 1 pinch each of turmeric powder and red chili powder. Stir and add 1 tomato and 1 green chili. Stir again and add 1 bag of frozen tindora or add 1 cup of fresh that has been sliced lengthwise. Add 1/2 gallon or 2 liters of water. Stir and select cancel and place the pressure cook lid and make sure it is set to sealing. Press pressure cook for 20 minutes and select start. Place steam diverter and press quick release. When pressure is gone then you can open and check to see if they are done and the tindora should be soft and not crunchy. If so cover the instant pot and repeat then add 1 cup of either white or brown basmati rice that has been washed and select to slow cook for 1 hour. Place the glass lid on and keep checking to see if the liquid has been absorbed by the rice. Also instead you can finish this pulao on stovetop by adding the rice to the coldero and adding the cooked tindora along with its yakhni which is like soup to the rice. It is hot so it should’t take a long time to come to a rapid boil on high heat. Reduce heat to low and cover and let cook for 20 minutes or until the rice aborbs the liquid. Fluf and turn heat off and let sit on the dum as we call it for an addtional 20 minutes then serve with yogurt and achar.

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