Ingredients
- Cracked Wheat/Dalia/Bulgar - 1/3 cup
- Onion - 1/4 cup
- mixed vegetables - 1/2 cup I used carrot, beans and peas
- Paneer - around 1/4 cup
- Ginger - 1/4 tsp
- garlic 2, finely chopped
- Water - 1/3 cup + 1/3 cup + 1/3 cup
- Coriander leaves - a handful optional
- Garam masala - 1/4 tsp
- kitchrn king masala - 1/2 tsp
- green Chilli - 1
- 1 Bay leaf
- Cloves 1
- Bay leaves - 1
- Fennel seeds - 1/4 tsp
- poppy seeds - 1/4 tsp
- salt - as needed
- Oil - 1 tsp
- ghee - 1/4 tsp
Instructions
- Soak paneer in hot water for 5 minutes and drain the water
- Add oil to pressure cooker and when it hot add clove, bay leaf, poppy seeds, fennel seeds and let it crackle
- Add onion and sauté for 2/3 minutes. Add ginger garlic paste and sauté
- Add the mixed vegetables and paneer; give a quick mix
- Add spice powder and salt; sauté for a min
- Add cracked wheat and water; let the water boil
- Add ghee and mix well
- Pressure cook for 2 whistles and let the pressure releases naturally
- Fluff it with fork and enjoy
Video
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Notes
- For instant pot version cook the pulav in high temperature for 4 minutes
- Paneer can be skipped
- Potatoes can be added
- Coconut milk can be added for extra flavour
- I used 1:3 water as my cracked wheat was big. The amount of water may vary based on the kurunai size
- If you are not a big fan of masala make it a khichdi without masalas
- Cook it medium flame. Avoid high flame
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