This recipe serves 3.
Ingredients:
- Basmati rice - 1 cup ( I used Jeeraga Samba / Biriyani rice. Jeeraga Samba rice has rich aroma and also gets cooked in less time. I always prefer this to make pulao and other variety rice recipes. You can easily get this rice in Tamil Nadu.)
- Spring onion - 15( finely chop the bulbs and stem)
- Chopped vegetables of your choice ( I used carrot- 1 , peas - 1 handful , potato - 1, capsicum - 1)
- Kabuli Chana (Konda kadalai) - 2 tbsp ( soaked and pressure cooked
- Salt - to taste
- sugar - a pinch
- Cauliflower - 2 cup florets
- Oil - 2 tbsp
- Ghee - 2 tsp
- Ginger garlic paste - 1/2 tsp
- Green chillies - 3 to 4( slit open lengthwise)
Spices:
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- Cloves - 2
- Cinnamon - 1/2 inch stick
- Anise seeds - 1 petal from a flower ( optional)
- Saunf - 1 tsp
- Jeera/cumin seeds - 2 tsp
- Pepper corns - 10
- Cardamom(Yelakai) - 2
Pound the above ingredients into coarse powder using a pestle and mortar.
Chop the vegetables lengthwise. Reserve the stock of chana to cook pulao.
Method:
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- Wash and soak rice for 15 min. Drain the excess water and set aside.
- Boil water with a pinch of turmeric powder.
- Add the washed cauliflower florets and cook covered for 5 min.Keep it closed for 10 min.
- Drain the excess water and set aside to cool to room temperature.
- Add 1 tbsp of oil and 2 tsp of ghee in a kadai.
- Add slit green chillies, ginger garlic paste and spring onion bulbs.
- Saute for few sec and add capsicum. Saute for 5 sec and add the pound spices.
- Mix well and add vegetables in the same order ( carrot , potato , peas, kabuli chana) sauting for few seconds after adding every vegetable.
- Add the rice and saute well till the excess moisture is evaporated.(This process ensures that the rice grains does not stick to each other when cooked)
- Switch off the flame. Add salt, sugar and mix well.
- For every 1 cup of rice , add two cups of water .
- Empty the contents into a rice cooker and cook.
Meanwhile add 1 tbsp of oil in the same kadai and roast the cauliflower florets with a tsp of coriander powder, red chilli powder,little salt and rice powder.
Stir the florets till it gets a nice brown coating.
Garnish the pulao with chopped spring onion greens and roasted cauliflower florets. (Mix the florets into pulao)
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