Cook Time: 20 minutes
Serves: 4-5
Ingredients:
Basmati Rice: 2 cups
Onion : 1 large sliced
Green chilies: 4 slit
Carrot: 1 large chopped
Beans : 6 chopped
Potatoes: 2 medium chopped
Peas : 1 cup
Cilantro/ Kothimera: 1 cup chopped
Mint / Pudina: 1 cup chopped
Ginger garlic paste: 2 tsp
Yogurt/curd : 3 tbsp
Water: 3.5 cups
Salt to taste
For Tempering:
Ghee : 4 tbsp
Star Anise/anaasapuvvu: 1
Bay leaf : 2
Marathi Mogga: 1
Mace/Japatri: 1
Ground Nutmeg/jaagikaya : 1/2 tsp
Cloves: 5
Green cardamom/Elachi: 2
Cinnamon/dalchini chekka: 1 inch piece
Shajeera: 1tsp
Method:
Clean and soak the rice for 45 minutes to 1 hour.
Heat ghee in a pan and add all the ingredients listed under tempering. Sauté for 2 minutes.
Add the onions and green chilies. Sauté them till the onions turn translucent. Add Ginger garlic paste and fry for 30 seconds. Add cilantro and Pudina and mix well. Add all the veggies, salt and mix well. Cook for 6-8 minutes until the veggies are almost done. Add curd and mix.
Add water and bring it to a boil. Add the strained rice. Cook for 3-4 minutes and simmer the stove and keep the lid. Wait for 2-3 minutes and turn off the stove. Don't open the lid for at least 15 minutes.
Topping:
I love crispy bread in the pulav so if you like it, you can add them.
Cut the bread into cubes and shallow fry them in 2 tbsp of ghee. Mix these before serving the pulav.
Serve pulav with raita or any gravy.
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