Delicious pulao recipes
January 27, 2009
Channa dal pulao
Ingredients:
250 gm rice, 250 gm channa dal, 3 tbsp desi ghee, 1 tsp jeera, 1 ½ tsp salt, 1 tsp red chili powder, 1tsp chaat masala
For garnishing:
Chopped green chilies, coriander leaves and boiled channa dal
Method:
Wash the rice. Splutter jeera in a pan and cook rice in it.
Boil channa dal in a cooker with chat masala, salt and red chili powder.
When the dal gets cooked, pour them onto prepared rice. Mix well.
Garnish with coriander leaves, green chilies, boiled dal and serve hot.
Sprouted moong-moth pulao
Ingredients:
1 cup basmati rice, 1 cup sprouted channa, moong, moth, 1 bunch of coriander leaves, 2 green chilies, ½ inch ginger piece, 1 tomato, 1 tsp lemon juice, 1 ½ tsp salt, ½ tsp red chili powder, 1 onion, 1 tsp white til, ½ tsp khus-khus, 2 tbsp butter, 1 tsp oil
Method:
Boil the water and cook rice in it. When it gets cooked nicely, sieve water. When your rice was cooking, make sure you add ½ tsp salt and ½ tsp lemon juice to it.
Prepare nice chutney of coriander leaves, onion, tomato, ginger, khus-khus, green chilies, lemon juice, red chilies and ½ tsp salt in a blender.
Sauté the sprouted dals in a pan for 2-3 minutes. Add remaining salt and red chili powder to them.
Grease the butter in an empty vessel from all sides. Pour a layer of rice in the bottom, then add layer of sprouted dal over it. Again place a layer of rice on them. Now place a layer of chutney. Sprinkle til on this layer. Place a top layer of rice. Pour some melted butter on it. Cook this on a low flame for 15 minutes.
Serve hot after garnishing with coriander leaves ad tomato slices.
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