Achari pulao recipe (pickled rice)
Vegan, gluten free and one pot meal, Achari pulao recipe is simple, easy yet finger licking tasty.
Ingredients
- 1 cup rice
- 3 pieces mango pickle or use any pickle
- 1 medium onion
- 1 tsp ginger grated
- 1 green chilli
- Salt to taste
- 2 tbsp oil
- 1 tbsp coriander leaves
- 2 cup water plus additional for washing & soaking rice
Instructions
- Wash rice and soak them for about 20 to 30 minutes.
- In the mean time, take pressure cooker and add oil in it.
- Add grated ginger and green chilli.
- Saute till ginger turns lightly brown.
- Add onion after cutting it into lengthwise.
- Cook for 3 to 4 minutes. Don't let onion turn brown.
- Roughly chop mango pickle pieces by removing their seed coat (the hard non edible part inside mango pickle). Also scrub the fleshy part from the mango seed coat.
- Add chopped pickle when onion becomes slightly pink and translucent. Stir.
- Drain water from rice and add rice to pressure cooker.
- Also add 2 cups of water, salt and coriander leaves. Give them a mix.
- Cook for 2 whistles and it's done.
- Pickle rice are ready to be served. Enjoy hot with curd or the way you like.
Notes
- Take any rice you use in your daily cooking. However basmati rice are the best to make this recipe.
- Onion is partly cooked so that it retains its crunch. If you don't like half cooked onion, then let it turn completely brown.
- Be careful while adding salt. Remember, pickle already have a salt.
- If using chilli pickle, no need to add additional green chilli.
- If you too are using mango pickle, no worry if you add that hard inner part of pickle too while cooking. It can always be removed after pulao is cooked.