turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker |

by Tarla Dalal

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turai pulao recipe | dodkyacha bhaat | ridge gourd rice in a pressure cooker |

Dodkyacha Bhaat is neither a khichdi nor a pulao, but it has a very homely and satiating flavour!

A Maharashtrian preparation of rice and ridge gourd perked up with common spices and pastes, Dodkyacha Bhaat is very easy to prepare and very tasty too.

Sautéing the rice gives a good aroma and also prevents it from clumping up. It is important to add the ingredients at the right time, in the right order, so that the flavours are absorbed well into the rice and vegetables.

When you feel a little indulgent, add a dollop of ghee to the hot rice just before having it.

Also do try other Maharashtrian rice recipes like Vangi Bhath and Tendli Bhaat .

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Turai Pulao recipe - How to make Turai Pulao

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Preparation Time: 10 mins Cooking Time: 20 mins Total Time: 30 mins 5Makes 5 servings
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Ingredients

For Turai Pulao
1 1/4 cups long grain rice (basmati chawal) rice (chawal) , washed and drained
2 cups chopped ridge gourd (turai)
3 tbsp oil
1 tsp cumin seeds (jeera)
1 small cinnamon (dalchini) stick
3 cloves (laung / lavang)
1 black cardamom (badi elaichi)
1 cup thinly sliced onions
1 tbsp ginger (adrak) garlic (lehsun) paste
2 green chillies, chopped
1/2 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
2 tsp coriander (dhania) cumin seeds (jeera) powder
1 tsp chilli powder
1 tbsp biryani masala
salt to taste
1 tbsp finely chopped coriander (dhania)

Method

For turai pulao

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