Dill Leaves Pulao

Hello Everyone,

Dill leaf is an aromatic herb with delicate, tiny leaves. Dill Leaves is popular in India. It's called Soa in Hindi, SoaKura in Telugu, Sabsige soppu in Kannada and Sadhakuppi in Tamil. It can be used in making Akki Roti, Dal, Pulao, Fritters/Vadai.

Dill Leaves is rich in fiber and calcium. My MIL used to say it helps to increase breastmilk supply for new mom.

Dill Leaves Pulao is an one pot dish mixed with Dill Leaves and vegetables. I made this in instant pot. This can be made in pressure cooker as well.

Ingredients:

Basmati Rice:1 Cup

Dill Leaves: 1 Cup(Washed and Finely Chopped)

Ginger Garlic paste:1 tsp

Onion: 1(thinly sliced)

Tomato: 1 (Chopped)

Potato: 2 Cut into cubes

Peas: 1/4 Cup(Fresh/Frozen)

Green Chili:2(Slit)

Cumin powder:1tsp

Coriander powder:1tsp

Grated Coconut:1/4 Cup

Ghee/Oil:1tbsp

Water:1.5 Cup water

Whole Spices

Cumin Seeds:1tsp

Bay Leaf:1

Cinnamon Stick:1inch

Cardamom:2

Clove:2

Method:

 1.Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.

 2.Once cumin seed splutters, add green chili, ginger garlic paste, onion and sauté for 2-3 mins until onion is transparent. Sprinkle a pinch of salt for the onion.

 3. Add tomato, cumin powder, coriander powder and mix well. Sauté until it is mushy.

 4. Add chopped potatoes, peas, salt and mix well. Let it cook for a min.

 5. Add Dill leaves and give it a stir. Add rice and water. Mix the vegetables and check for salt. Close the lid in sealing vent position.

6.Change the setting to pressure cook mode and cook for 5mins in high pressure. Instant pot beeps once it is cooked. Let it be in keep warm for 8-10mins and then release the pressure manually and open the lid.

7.Dill Leaves pulao is ready to serve with raita of your choice(I prepared cucumber raita).

Sabz Pulao/Mixed vegetable Pilaf

Time Taken: 45 mins

Ingredients:
Basmati rice – 1 cup.

Potatoes (Cut into cubes) – 2 medium sized.

Cauliflower florets – 1 cup.

Green peas – 1 cup.

Ghee – 1 tbsp.

Cumin seeds – 1 tsp.

Turmeric powder – ½ tsp.

Water – 2 ¼ cups.

Green chili (Cut lengthwise) – 2.

Salt to taste.

Method:
1.Wash and soak the rice in plenty of water for 30 mins. Drain the water and keep aside.

2.Heat 1 tbsp ghee in a pan for 30 secs; add cumin seeds and turmeric powder.

3.When the cumin seeds splutters, add potatoes, cauliflower and peas. Mix well. Add 1 tsp salt to vegetables and cook for 5 mins in medium heat.

4.Check whether the rice cooker is in cook mode. Add cooked vegetables, rice, 2 ¼ cups water and salt. Allow it to cook until keep warm mode.

5.Serve hot with cool raita.

Note: It can be cooked in pressure cooker or can add rice, water and salt along with vegetables in a pan. Cover and cook in low heat till water evaporates or until rice is done.