Tuesday, December 15, 2015

Posted by Mala at 1:00:00 AM No comments
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.

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



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