I am not sure this qualifies for a pulav in the traditional sense, but is is much more than a khichidi. It takes less than 20 minutes from start to end and nutritious. I also make this with variations of vegetables.


1 cup basmati rice
1 cup peas and corn
[You could substitute this with any vegetable that cooks quickly and does not mash with the rice, like cauliflower, beans, carrot]
1 tablespoon ginger garlic paste
1 cup chopped onions
1 tablespoon oil/ghee
1 bay leaf
1 small piece of cinnamon
2 cloves
1 black cardomom
1 tablespoon lemon
2 cups water

Soak the rice for about 10 minutes.
While the rice is soaking, heat a large pan OR a cooker.
Add 1 tablespoon of ghee OR oil.
When hot, add the bay leaf, cloves, cinnamon and cardomom.
Stir for few seconds, add chopped onions and the ginger garlic paste.
Strain the water off the soaked basmati rice to the last drop.
Reduce the flame, add the strained basmati rice to the cooker and stir ocassionally. Take care to not break the rice.
When the rice stands out[looks a little fried], add lemon juice, water, salt to taste and vegetables.
Pressure cook for one whistle only. Basmati rice cooks very quickly and will mash up if overcooked.
After 5 minutes, remove all the pressure from the cooker by placing it on running water.

Serve piping hot with raita.