Kashmiri pulao

 

Kashmiri pulao




Kashmiri pulao - Today's lunch


Ingredients


Basmati Rice - 2 cups

Water - 3 cups

Potatoes(2), carrots(2),  beans(6 or 7) and cauliflower florets - diced  

Peeled almonds and cashewnuts (powdered or small pieces).

Green chili(1), garlic(4 cloves)and ginger paste. salt - 2 tsp

Garam masala - 1 tsp 

Red chilli powder- 1 tsp

Turmeric powder- 1 tsp

1/2 cup curd or 2 tspn lemon juice.

2 medium sized tomatoes puree 

2 large onions. 

1/2 cup milk and melted ghee or oil.


Prepare rice. Cut the vegetables into small cubes  and boil them till sufficiently soft. Fry the pieces of almond & cashewnut till little brown.Heat ghee in a pan and fry the onions till golden brown. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder. Fry with onions for 2-3 mins. 


Add the nuts. Add tomato puree and fry for 4-5 mins. on medium flame.  Add rest of the vegetable with little water. Cook on low flame till the gravy is thick enough. Optional Add color to the rice & toss the rice a little. Grease a pressure  pan with ghee and arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top. Sprinkle milk & lemon juice on top evenly. Garnish with fried cashew nuts, badam nuts, dry raisins, coriander leaves & grated carrot(optional). Keep it covered for appox. 5-6 mins,  the aroma stays. Serve hot with mint raita or onion raita..



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