How to Make a Quick Summer Lunch: The sticky, humid heat of July is draining everyone's energy. In such weather, stepping away from the cool air of an AC or fan to stand in front of a hot kitchen stove feels like a punishment. Rolling out rotis or cooking elaborate vegetable dishes while drenched in sweat becomes a real struggle. That is why everyone is currently looking for recipes that are quick to prepare, don't create a pile of dirty dishes, and are both delicious and healthy.

If you, too, want to get out of the kitchen as quickly as possible during this scorching heat, we have the perfect solution for you. Today, we are sharing a recipe for a 'one-pot desi lunch' that is ready in just three whistles of a pressure cooker. It is filling yet leaves you feeling light, without any sense of heaviness. Let’s learn how to make this quick and easy 'Masala Rice'.

Ingredients-
Basmati or regular rice: 1 cup (wash and soak for 15 minutes)
Mixed vegetables: 1 finely chopped onion, 1 tomato, 1 potato, and some green peas (you can also add carrots or beans if you like)
Curd (Yogurt): 2 tablespoons (this is the secret ingredient that makes the rice incredibly soft and fluffy)

For the tempering (tadka): 1 tablespoon *desi* ghee or oil, 1 teaspoon cumin seeds, 1 bay leaf, and a small piece of cinnamon
Spices: ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon *garam masala* or *biryani masala*
Salt to taste
Water: Slightly less than 2 cups (approx. 1.75 cups)

Easiest Way to Make It (Step-by-Step Recipe)

Step 1: Prepare the tempering
First, place the pressure cooker on the stove and heat the ghee or oil in it. Once the ghee is hot, add cumin seeds, bay leaf, and cinnamon. As soon as the spices become aromatic, add the chopped onion and sauté until it turns a light pink.

Step 2: Combine vegetables and spices
Now, add the tomatoes, potatoes, peas, and other vegetables to the cooker. Sauté them for about a minute. Next, lower the heat and add turmeric powder, red chili powder, garam masala, and salt. Add 2 spoonfuls of yogurt and mix everything well; the yogurt gives the gravy a wonderful texture.

Step 3: Add rice and pressure cook for 3 whistles
Drain the water from the soaked rice and add it to the cooker. Gently mix the rice with the vegetables to avoid breaking the grains. Pour in 1¾ cups of water and close the cooker lid. Cook on high heat until exactly 3 whistles blow, then turn off the gas.

Smart Tip: Do not open the cooker lid immediately after the 3 whistles. Let the steam release naturally. Cooking in the trapped steam ensures the rice becomes perfectly soft and fluffy.

Traditional Serving Style-
Your piping hot and aromatic meal is ready in about 15-20 minutes. As soon as you open the cooker lid, the aroma of spices will fill the entire house. Serve it with chilled boondi raita (from the fridge), mango pickle, and crispy papad.

The best part about this recipe is that it doesn't leave you feeling heavy after eating, and you won't have to spend hours sweating in the kitchen during this humid weather. So, what are you waiting for? Try this quick recipe for lunch today and make your cooking easier!

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