In my family, we have the habit of adding coconut in almost every dishes.. And Pulao is no exception .. I don make this often but whenever i feel bored of eating the same way, I make this for a change.Adding coriander leaves paste makes the rice flavoured n aromatic .. and it' a ONE POT meal.. [ :) ] Sorry, can't write anything anymore as my baby has already started his crankiness... :(
Carrot -- 1/2 cup , chopped
Beans -- 1/2 cup , chopped
Caulifower florets -- 1/2 cup
Peas -- 1/4 cup , cooked
Potatoes -- 1/4 cup , chopped
FReshly ground garam masla powder -- 1/4 tsp
Onion -- 1 no , finely chopped
GG paste -- 2 tsp
Curry leaves -- 1 sprig
Cumin seeds -- 1 tsp
Green chilly -- 1 no. ,slit open
Tomato -- 1 no. , chopped
OIl -- 1 tbsp
Ghee -- 2 tsp ( optional )
BAsmati rice -- 2 cups
Water -- 3 cups
To grind :
Coconut -- 1/4 cup, shredded
Green chilly -- 2 to 3 nos, acc to taste
Kas kas / Cashews -- 1 tsp / 5 nos.
Coriander leaves -- 1/4 cup ,chopped ( a handful of leaves chopped )
Shallot -- 1 medium no.
Soak the basmati rice for haalf an hour .Finely grind the items given in the seperate table and transfer to a bowl. Heat a heavy bottomed vessel / pan with ghee and oil . Do the seasoning with the cumin seeds and add the onions. Scald until it changes colour. Followed by GG paste and scald well again for 1 minute over medium flame. Drop in the slit opened green chillies and the curry leaves. Stir this mixture for few minutes. Add the tomatoes and mix well. Add the salt .Cook this mixture until the tomaatoes are fully cooked. Now throw in all the veggie's and saute for 2 to 3 miutes. Now sprinkle little bit of water and cover the pan. Let the veggie's cook over medium low flame until they are almost cooked. Now add the wet masala and mix with the veggie's. Again saute this mixture for 3 minutes or until u get rid of the raw smell of the onion paste ( i.e. wet masla paste ) .. Now add the garam masla powder and mix that too. .Once u done with that, add the soaked rice and fry with the masala well enuf for 2 minutes. Finally add the 2 cups of water and combine well. Cook the rice covered over medium low flame for 13 minutes.
Carrot Raita :
Finely grated Carrot -- 1 cup
Finely chopped tomatoes -- 1/4 cup (optional )
Roasted cumin powder -- 1 /8 tsp
Salt -- to taste
Curd / Yoghurt -- 1/2 cup
Hing -- a pinch
Red chilli powder -- 1/8 tsp
Mix everything together and finely add the curd and slightly whisk it . Serve with biriyani ,Pulao or roti's..
Sending this entry to Herbs and Flowers in my Platter" - Coriander leaves/Cilantro satrted by PJ guest hosting By KRITHI
I've added more than 2 cups of water since we like the rice to be this way .. ( soft )
Reduce / Omit the slit opened green chilly if u think it's way too spicy..
U may also omit ghee and add oil instead
Happy eating guys ,