Saturday, 29 March 2014

pulao receipe

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
 Tasnim kitchen

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.


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