Pulao recipe - How to make Pulao
Preparation Time: Cooking Time: Total Time:
4Makes 4 servings
Method- Heat 1 tbsp of ghee in a pan, ad the rice and saute till the rice turns light pink in colour.
- Remove from the flame and keep aside.
- Heat 1/4 tsp ghee and and add the cloves, cinnamon and fennel seeds and saute for few seconds or till it gives out aroma.
- Add the onions, coconut, garlic, mint leaves, green chillies, bay leaves, mix well and saute fry for 2 minutes or till the onions turn golden brown in colour.
- Remove form the flame, cool and blend in a mixer to a smooth paste, adding little water. Keep aside.
- Pressure cook the carrots, french beans, green peas and tomato for 2 whistles.
- Allow the steam to escape before opening the lid.
- Add the rice along with 2 cups of water and pressure cook again for 2 whistles.
- Allow the steam to escape before opening the lid.
- Add the grounded masala and mix well. Keep aside.
- Heat the remaining ghee in a a pan, add the mustard seeds and once the seeds crackle, add the asafoetida and onions and saute till onions turn golden brown n colour.
- Add this tempering to the rice, mix well and serve hot.