Cookbook:Pulao

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This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.
The following reason was given: Need to specify what is in "pulau mix", i.e. pulau/pilau masala

Cookbook | Ingredients | Recipes

Ingredients[edit]

  • Basmati rice
  • vegetables (onion, carrot, beans, peas)
  • Ginger garlic paste
  • ghee
  • oil
  • Pulao mix(available in stores)
    • 1 tsp. cumin seeds (zeera)
    • ½ tsp. turmeric powder (haldi)
    • 1 tsp. ginger paste (pisi adrak)
    • 1 tsp. garlic paste (pisa lasan)
    • 1 tbsp. lemon juice
    • 3 green chillies (slit into 2) (more or less may be used depending on taste preference)
    • 2 big black cardamoms (bari kaali ilaichi)
    • 3 bay leaves (tezz pattay)
    • 6 cloves (loung)
    • 2 cinnamon sticks (dal cheeni)
  • salt

Procedure[edit]

  1. Clean and soak required quantity of basmati rice in water for about 45 mins. After that, just keep it in cooker (without the pressure plug), so that you can open and see the consistency of rice being cooked. The rice should cook in about 15-20 mins.
  2. Check for consistency where it's dry and non sticky, single grains. Set rice aside.
  3. Boil all veggies required and set aside.
  4. Cut onions into very thin slices.
  5. Heat ghee or oil or a mixture of both in a pan. Add onions and ginger garlic paste and sauté them.
  6. After onions turn a little pink/brown, add all veggies, the pulao masala (proportional to the qty of rice taken), and salt. Mix them well and sauté for about 5-10 mins (adding a little curd here is optional).
  7. After it gets to a little dry gravy consistency, taste it to ensure salt is perfect. Then add the rice and mix it tenderly so as not to break the rice.

You may garnish this with raisins, cashews and deep fried onions.

Also check the Instant Pulao Recipe