Andhra Pulao
by sarika deepak jain

Andhra Pulao, flavoured subtly and aesthetically with a blend of South Indian spices that will tease and please your palate. Serve with fresh curds, to complement the spicy nature of this delicacy.

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Andhra Pulao recipe - How to make Andhra Pulao

1 cup soaked long grained rice (basmati)
1 chopped potatoes
1/2 cup chopped onions
1/4 cup green peas
1/4 tsp turmeric powder (haldi)
1/4 tsp biryani masala powder
salt to taste
2 tbsp oil
2 bayleaves (tejpatta)

To Be Blended Into A Smooth Paste
1 onion
1/4 cup grated coconut
7 garlic (lehsun) cloves
1 tbsp ginger (adrak)
1 tsp poppy seeds (khus-khus)
3 to 4 green chillies
3 peppercorns (kalimirch)
1 clove
1 cinnamon (dalchini) stick
1 cardamom (elaichi)

Method

Heat the oil in a pan, add bay leaf and chopped vegetables and fry for a minute.
Add the paste and saute for 2 to 3 minutes.
Add the turmeric powder, biryani masala, salt, and saute for 1 minute.
Add the rice into it and mix it properly.
Add 2 cups of water and close the lid and simmer the gas until rice cooked.
Garnish with coriander and serve hot.