Pearl Pullav
by shubaraj
24 Jan 2002
This recipe has been viewed 4254 times
Pearl pulao is a nourishing pulao recipe with healthy chickpeas. The rajmah pearls add color, taste and health to the basic pulao recipe and is a great recipe for children.
Pearl Pullav recipe - How to make Pearl Pullav
Preparation Time: Cooking Time: Total Time:
For the rice
1 1/8 cups long grained rice (basmati)
2 cardamoms (elaichi)
2 cloves (laung / lavang)
1 cinnamon (dalchini)
1 bayleaf (tejpatta)
1 cup milk
1 1/8 cups water
2 1/2 tsp salt
For the gravy
3/4 cup kabuli chana (white chick peas)
1 pinch soda bi-carb
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
3/4 cup fresh curds (dahi)
3/4 cup chopped tomatoes
2 potatoes, chopped
3 chopped green chillies
3 tbsp ghee
salt to taste
For the baking
2 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)
1 chopped green chilli
2 tbsp fried onions
1/8 cup milk with a dash of saffron
Method
for the rice
for the gravy
how to proceed
for the rice
- for the rice
- Soak the rice for 30 minutes. drain.
- Mix the water and milk together.
- Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.
for the gravy
- for the gravy
- Soak the chick peas overnight. next day, boil with a little water and the soda bi-carb. drain.
- Heat the ghee, add the ginger and garlic pastes and fry for a while.
- Add the chilli powder and the turmeric (in a little water) and fry for 1 minute.
- Add the curds, tomatoes, potatoes and green chillies and stir for a while.
- Add the chick peas and salt.
how to proceed
- how to proceed
- To the cooked rice, add the coriander, mint, green chillies and fried onions.
- Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top
- Make alternate layers of rice and gravy in this manner.
- Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree c (400 degree f) for 20 minutes.
- When baked, turn upside down in a serving dish and serve hot.
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