Turai Pulao Recipe (Dodkyacha Bhaat)

Ingredients

• 1 1/4 cups long grain rice (basmati chawal), washed and drained
• 2 cups chopped ridge gourd (turai)
• 3 tbsp oil
• 1 tsp cumin seeds (jeera)
• 1 small dalchini (cinnamon) stick
• 3 clove (laung / lavang)
• 1 black cardamom (badi elaichi)
• 1 cup thinly sliced onions
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 2 green chillies (hari mirchi) chopped
• 1/2 cup chopped tomato
• 1/2 tsp haldi powder (turmeric powder)
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1 tsp red chilli powder
• salt (namak) to taste
• 1 tbsp finely chopped coriander (dhania)

Steps

1. To make turai pulao recipe, heat oil in a pressure cooker, add cumin seeds, cinnamon, cloves, cardamom and onions.
2. Saute on a medium flame for 2 to 3 minutes. Add the ginger garlic paste, green chillies and tomatoes. Saute for 2 minutes.
3. Add ridge gourd, turmeric powder, coriander cumin seeds powder, chilli powder, biryani masala add ½ cup hot water.
4. Mix well and cook on a medium flame for 2 to 3 minutes. Add the rice, salt and 2 cups of hot water. Mix well.
5. Pressure cook it on a medium flame for 2 whistles. Allow the steam to escape and then open the lid.
6. Serve turai pulao hot garnished with coriander.