Delicious lip-smacking masala pulav that is not overly spicy yet has the taste and aroma of a delicious biryani .

Ingredients: 

1 cup basmati rice washed and soaked for 15 minutes.

2 bay leaves 

1/2 tsp cumin seeds 

1 tbsp ghee or oil for tempering.

3 green  cardamom 

1 big cardamom 

1 small piece of cinnamon 

3-4 cloves 

1 small star anise 

4-5 pepper corns 

1 tsp chili powder 

1 tsp Kashmiri chili powder 

1/2 tsp turmeric powder 

Salt 

1/3 cup each of vegetables such as potatoes , carrots , one sliced onion ,

1/3 cup cauliflower florets 

To make a paste: 

1 chopped tomato

2 green chilies 

3-4 tbsp chopped coriander leaves  . Add some mint leaves if you wish .

1-2 garlic cloves 

1 small piece of ginger 

2-3 tbsp curd to grind the ingredients to a smooth paste 

Curd paste : 

1/3 cup whisked curd 

1 tbsp Biryani masala powder 

Method : 

First take a pressure cooker , heat and add 1 tbsp oil or ghee , add dry spices , sautee till aromatic without burning. 

Next add sliced onions , sautee till translucent, 

Next add other vegetables , toss with spices . 

Furthermore add drained basmati rice , mix with spices gently . 

Furthermore add 1  1/4 cup boiling water , as we are adding curd paste and chili paste in liquid form , so you need to measure well .

Next  add turmeric powder , chili powder, 

Furthermore add the ground chili garlic ginger  coriander leaves paste . 

Next add the curd paste with Biryani masala . 

Allow the mixture to boil well , add salt , a sprinkle of coriander leaves . 

Add 1 tbsp ghee , mix well . 

Next pressure cook for two whistles . 

Let pressure subside naturally , open cooker to see the masala pulav has cooked perfectly with separated grains . 

Tip 

Whenever you cook pulav in a cooker , after opening cooker , spread the pulav on a wide flat plate and gently spread with a spatula. When cooled the pulav would be wonderfully grainy and fluffy and absolutely no stickiness .