Pulao rice receipe
The
secret of a perfect pulao is to the rice thoroughly, then soak it briefly. This soften and moistens the grains, enabling the
rice to absorb moisture during cooking.
 |
| Tasnim kitchen |
Ingredients-
v
500 gms- basmati rice, soaked in water
for 20-30 minutes.
v
2 onion, chopped
v
1-2 carrot
v
1 capsicum
v
20 gm-golden raisins
v
20gms-cashew nuts
v
15ml-Ghee
v
Whole garam masala(bayleaf, cardmom,
clove,)
v
1 tsp-Caster suger
v
2 pinc- saffron(soaked in warm milk)
v
4 cups-water
v
2 tbs- Fresh coconut crushed
v
1 bunch – coriander leaves
v Heat the oil in a large
pan and fry the onion for a few minutes over a medium heat until it start to
soften.
v Add nuts and fry till
it get brown color and remove from the oil.
v Add whole garammasala
in the ghee.
v Add chopped vegetable
and soaked rice.fry for about 10
minutes.stiring constantantly to prevent the rice from sticking to the base of
the pan. Stir in the crushed chilli.
v Pour the water and stir
well. Bring to the boil,then lower the heat.cover and simmer for 10 minutes.
v Sprinkle the suger
onion nuts, fresh coconut, coriander leaves an saffron milk. Cover tightly and
steam over a low heat until the rice is tender, then mix with a fork.
v Serve hot with salad
and chiken curry.
No comments:
Post a Comment