Hip Pressure Cooking by Laura D.A. Pazzaglia

Author:Laura D.A. Pazzaglia
Language: eng
Format: epub
Publisher: St. Martin's Press
Published: 2014-08-08T16:00:00+00:00

Variation

Turkish Pilaf

Follow the Armenian Rice Pilaf recipe, replacing the vermicelli with orzo pasta and the Chicken Stock with salt-free Meat Stock (here), preferably double-strength.

Indian Veggie Pullow

Serves 4 to 6

This commonly cooked rice pilaf is enhanced with peas, carrots, fried onions, and spices; it is also called pilau and pulao. Since the rice is rinsed and soaked, it needs a very short pressure cooking time—most of the cooking of this rice dish is actually done without any energy, while the pressure is releasing, using only the residual heat after you’ve removed the pressure cooker from the heat (see “The 10-Minute Natural Release Is Key,” here) The pullow is traditionally served with raita, which is a cucumber and yogurt sauce.

Note: This recipe can be either halved or doubled provided there is at least 1 cup of liquid in the pressure cooker (or your cooker’s minimum liquid requirement) and the total volume of the ingredients does not exceed half the cooker’s capacity

½ cup cashews

2 cups basmati rice

4 tablespoons ghee or vegetable oil

1 large onion, finely chopped

3 cardamom pods, lightly crushed

3 or 4 whole cloves, lightly crushed

1 tablespoon smashed garlic

1 tablespoon peeled and grated fresh ginger

½ teaspoon crushed red pepper flakes

1 teaspoon ground coriander

½ teaspoon ground turmeric

½ teaspoon ground cinnamon

1 cup frozen petite green peas

1 cup coarsely chopped cauliflower florets (1-inch pieces)

2 carrots, peeled and diced

3 cups water

2 teaspoons salt

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