Different pulao recipes
January 12, 2009
Layered pulao
Ingredients:
1 cup basmati rice, 1 cup chopped assorted vegetables like peas, cauliflower, potatoes, 4 slices of bread, 1 cup fresh curd, 1 cup kacha milk, 1 tsp garam masala, 4 tsp refined oil, 2 chopped tomatoes, 2 tsp lemon juice, 1 ½ tsp salt, 1 tsp red chili powder, 1 tsp chopped coriander leaves, 1chopped onion, 4 curry leaves
For garnishing:
Fried cashew nuts, soaked resins
Method:
Boil water in a pan and salt and rice to it. Later sieve it. Add ½ tsp lemon juice.
Heat oil in a pan and fry potatoes, cauliflower till they turn golden brown. Also fry bread slices and then keep them aside. Add garam masala and chopped onion slices to it. Pour curd with salt and red chilies to it. Add water to it and cook for 5 minutes. Now add potatoes, cauliflower, peas and bread slices and cook for 5 more minutes.
Grease oil on all the sides of a pan. Pour curry leaves in the bottom. Pour the layer of rice on it. Put the second layer of vegetables on this rice layer. Now add layer of chopped tomatoes and chopped coriander leaves on it. Again pour a layer of rice on the 3rd layer. Now put the pan on high flame and let it cook for sometime. Sprinkle kachha milk on the sides. Let it cook for 15 minutes.
Serve hot after garnishing with cashew nuts and raisins.
Sabudana pulao
Ingredients:
100gm sabudana, 500 gm rice, ½ tsp turmeric powder, 1 tsp salt, 2 tsp ghee, 4-6 cloves, 6 black chili, 4 cardamom, 1 drop of color
Method:
Fry half sabudana in oil and use the half sabudana to get it colored.
Soak rice in water for 1 hour. Later pressure-cook it in a cooker by adding salt, ghee and turmeric powder. Let it cook for sometime. Add water to it with cardamom, cloves and black pepper and cook it for more time.
When serving add fried sabudana to it. Also add colored sabudana to pulao with green chilies, cucumbers and green coriander leaves.
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