Australasian Pulav
by Foodie #382689
31 Aug 2007
This recipe has been viewed 12197 times
The bay leaves give a fragrance that would make the pulav taste even better and olives, soya chunks and mushrooms would make it chewy and soft. :)
Australasian Pulav recipe - How to make Australasian Pulav
Preparation Time: Cooking Time: Total Time:
2 cups long grained rice (basmati)
salt to taste
soya chunks
mushrooms (khumbh) pieces
olives
1 tbsp turmeric powder (haldi)
1 tbsp biryani masala powder
coriander (dhania) leaves to taste
mustard seeds ( rai / sarson)
2 pasilla chillies (mexican chillies)
2 finely chopped tomatoes
green peas
garam masala powder
moong dal (split green gram)
sesame (til) oil
bayleaf (tejpatta)
Method
- Clean the rice for 10 mins. in water and the soya chunks separately for about 4 mins. simultaneously.
- Then, put it all in a vessel and heat it for 15 mins.
- In the meanwhile, start adding the vegetables, soya chunks, mushrooms, tomato bits, peas, olives, etc. to the rice.
- Heat sesame oil in another kadhai and put the mexican chillies, mustard, and m
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