Always a favourite of my family...my children say, they have not eaten Pulav like mine!!! I make it in no time. When all the veggies are cut and kept ready, it hardly takes 10 minutes. That's all.
Ingredients
Basmati rice - 1 cup, soaked for 15 mts and drained
Water - 13/4 - 2 cups (boiling hot water)
Carrots - 1/2 cup
Beans - 1/2 cup
Peas - 1/2 cup
Onion - 1, cut lengthwise
Bay leaf - 1, torn into pieces
Cooking oil - 3 tbsps
Ghee - 2 tbsps
Jeera - 1 tsp
To grind
Green chillies - 3
Ginger-garlic paste - 1 tsp
Red chilli powder - 1/8 tsp
Cardamom - 4
Cloves - 4
Cinnamon - 2-3 small sticks
Recipe Cuisine: North Indian; Category: Lunch/ Dinner
Prep time: 15 mts; Cooking time: 10-12 mts
Serves 3
Look at the riot of colours!
Oil and ghee added in the pressure pan, and jeera and bay leaf seasoned
Onion added after jeera splutters
The coarse paste of the ingredients mentioned for grinding added. Flames kept on low, and sauteed
Soaked rice drained
Onions turn translucent, now is the time to add the beautifully cut veggies
Some paste sticking to the blender, take 2 tsps from the measured boiling hot water, and rinse the blender.
Add the soaked and drained rice.
Add salt
Pour the 2 cups measured water, not forgetting to add the blender-rinsed water too. Close the lid of the cooker, when steam comes, lower the flames, close the vent with a small cup and cook for 10-12 minutes.
Open after 5-6 minutes, give a quick gentle stir. Now, after it is fully done, gently fluff it up with a fork. I actually don't do it. Always, my pulavs have remained grainy and never once it has become sticky, or stuck to the bottom.
Serve with Triveni Raita.
This post first appeared in www.malpatskitchen.com
Categories: Rice Varieties
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