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Friday, January 1, 2016

Red Chili Flake Pulao

I always like experimenting new combinations. I was making a simple pulao recipe but wanted to add a nice kick to it, so I tried adding red chili flakes and the taste was lip smacking. 
Hubby and kids loved it. I did make some raita but they just ate it without it.
So, here is the recipe...

Preparation Time: 5 minutes 
Cook Time: 25 minutes 
Serves : 3-4

Basmati Rice: 1.5 cups 
Red chili flakes : 1 tbsp 
Onion : 2 sliced
Asafoetida: 1 tsp 
Saffron: A pinch 
Dry Ginger powder: 1 tsp 
Cashews: 2 tbsp fried
Cilantro: 3 tbsp 
Vegetable stock: 3 cups 
Salt to taste 

For Tempering:
Cloves: 6
Elachi: 4
Cinnamon: 2" stick 
Bay leaves: 2
Cumin seeds: 1 tsp 
Fennel seeds: 1 tsp 
Ghee : 3 tbsp 


Wash and soak rice for 30 minutes.
Heat ghee in a vessel and add all the ingredients listed under for tempering and fry for 1 minutes. Add onions and sauté till they turn translucent.
Add asafoetida, red chili flakes, salt and ginger powder, mix well. 
Add vegetable stock and bring it to a boil, add the drained rice and bring it to a boil again. Simmer the stove and close lid. Cook for 10 minutes or until the rice is done. Let it rest for 5 minutes before opening the lid after turning off the stove. 
Gently fluff the pulao with a fork and Garnish with saffron, fried cashews and cilantro.
Serve hot with raita or gravy.

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