Pulav Recipes

[minisoji]

Peas Pulav Recipe


Ingredients

Basmati Rice 1 cup

Peas 1 cup

Onions 1 NO

Ginger 1'inch piece chopped finely

green Chillies/serrano pepper 2 nos

Salt Acc to taste

Cinnamon 1 piece

Cloves 1 no

Bay leaf 2 Nos

coriander for garnish

Butter/Ghee/margarine 2 tbsp

water 2 cups

cashew 1/4 cup
sugar 1 tsp


Method

Soak The Basmati Rice in water for half an hour
before cooking.Wash & drain the rice.

In a rice cooker or in a pan take some butter/ghee.

AS it starts melting add bay leaf,cinnamon,cloves.

fry for a minute till the aroma starts filling the
room at which time start adding chopped ginger,serano
pepper & Peas.

Fry them briefly & add the rice,salt & sugar .

Fry it till all the rice is quoted with ghee & spices.

Add the water & cover the lid.

In a seperate pan add a little butter & fry the cashew
pieces & keep aside.

In the same pan fry the onions till it turns translucent
& brown.

Garnish the rice with cashews,onions & coriander.

Enjoy it with Channa Masala

[minisoji]

Vegetable Pulav Recipe

Ingredients

Basmati Rice 1 cup

Mint 1/4 cup

Cilantro 1/2 cup

Onions 1 NO

Ginger 1'inch piece chopped finely

Garlic 1 NO

green Chillies/serrano pepper 4 nos

Coconut 2 tsp

Vegetables

(Carrots,beans,peas,cauliflowers)1 cup

Salt Acc to taste

Cinnamon 1 piece

Cloves 1 no

Bay leaf 2 Nos

Butter/Ghee/margarine 2 tbsp

water 2 cups

cashew 1/4 cup

Bread 4 slices

Method

Soak The Basmati Rice in water for half an hour before
cooking. Wash & drain the rice.

Cut the carrots,beans lenght wise..wash peas & florets

Wash & dry the mint & Cilantro.

Blend Mint,cilantro,ginger,garlic,whole garam masala,
serranos.coconuts & half the Onion to a fine paste.

In a rice cooker or in a pan take some butter/ghee.

AS it starts melting add bay leaf & whole garam masala.

fry for a minute add the paste let it cook for a couple
of minutes.

Add the veges & fry for couple more minutes.

Add rice & salt.Fry it till all the rice is quoted
with ghee & spices. Add the water & cover the lid.

In a seperate pan add a little butter & fry the
cashew pieces & keep aside.

In the same pan fry the onions till it turns
translucent & brown.

Cut the bread it small cubes,deep fry them & keep
aside.

Garnish the rice with cashews,onions & bread
crotouns.

Serve hot with Yougurt salad of your choice.

[minisoji]

Mint Pulav Recipe

Ingredients

Basmati Rice 1 cup

water 2 cups

Onions 1 NO chopped lengthwise.

Salt To taste

Bay leaf 2 Nos
Butter/Ghee/margarine 2 tbsp

Cashew Roasted (optional) 1/4 cup For Garnishing.

Blend to Paste

Mint 1/2 bunch

Cilantro 1/4 cup

Ginger 1'inch piece

Garlic 1 NO

green serrano Chillies 2 nos

Cinnamon 1 piece

Cloves 1 no

Wash & dry the mint & Cilantro.Blend to a fine paste.


Method

Soak The Basmati Rice in water for half an hour before cooking. Wash & drain the rice.

In a rice cooker or in a pan take some butter/ghee.
AS it starts melting add bay leaf.
fry for a minute add the paste let it cook for a couple of minutes

Add rice & salt.Fry it till all the rice is quoted with ghee & spices.

Add the water & cover the lid.

In a seperate pan add a little butter & fry the cashew pieces & keep aside.

In the same pan fry the onions till it turns translucent & brown.

Garnish the rice with cashews,onions & Serve with any Yogurt Salads.

[minisoji]

Spicy Vegetable Pulao

Ingredients

1 cup Rice
1 1/2 cups Water
2 cups Vegetables
1/2" Cinnamon stick
2 Cloves
2 Cardamom
1 1/ 4 teaspoon Salt
1/4 teaspoon Turmeric powder
1 teaspoon Dhania powder
2 Chilies
4 Tomatoes
1/ 2 cup Coconut (grated)
1 bunch Coriander leaves
2 pieces Garlic
1/ 2" piece Ginger (made into a paste)
2 tablespoons Butter
1 Onion cut lengthwise

Method

Wash the rice and drain the water. Extract one cup of water from tomatoes.. Pour the butter into a vessel and heat. Add cinnamon, cardamom and cloves.Add onions and chilies and fry until onions turn golden brown.Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell. Now pour in the tomato water + 1 cup water Add coconut, coriander powder (Dhania powder), salt and let boil. Add rice + coriander leaves + vegetables. Reduce to low heat and let the rice cook. Serve Hot with Raitha.

[minisoji]

Navaratna Pulao

1 c Basmathi rice
1 3/ 4 c Water
1/ 4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1/ 2 t Cumin seed

For Mixing with rice before serving:


Part A : 1/ 4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
Part B: 1/2 c diced tomatoes, 1/ 4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.

1 Thinly sliced onion
2 cups Ghee
1 tsp Almonds
1 tsp Cashew nuts
1 tsp Golden raisins
1 tsp Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)


Clean, wash, and soak rice in 1 3/4 cups of water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2- 3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the k in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts.

Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm
in the oven.

Part C: Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili.Keep warm until required. 5. To serve, place onions, nuts,one of Part C in a dish and spread the three batches of rice in clumps above it aesthetically.