Ingredients
- 1 and half cup basmati rice
- The Vegetables for the Pulao:
- 1/2 cup shelled peas (fresh or fozen)
- 1 potato cubed
- 1 carrot cubed
- 1 beetroot cubed
- 1 tomato chopped
- 1 onion finely sliced
- 1 chili chopped
- 1/2 inch cinnamon
- 1 small cardamom
- 1 big cardamom
- 1 clove
- 2 peppercorns
- 1 bay leaf
- 1 star anise
- 2 dagad phool also known as stone flower or biryani
flower
- 1 tsp cumin seeds
- 3/4 tsp fennel seeds
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- a pinch of asafoetida
- 2 tbsp ghee
- 3 cups water
- salt
Method:
- Clean the rice and rinse it in water for 3 -4 times.
- In a pressure cooker, heat ghee.
- First add the cumin seeds. When they sizzle, add
the fennel seeds and all the spices except chilli powder, turmeric powder
and asafoetida.
- Add the onions. Fry all the spices with onions till the
onions become a light brown.
- Now add all the veggies, rice and the dry powders
including asafoetida. Fry the rice and the vegetable with the rest of the
spices for a minute.
- Add the 3 cups of water. Cover the pressure cooker and
cook for 3 minutes.
- Serve with raita or plain curd, papad and pickle.
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