Make your own free website on Tripod.com

 


Click on the items to go directly to that recipe:
Vegetable Pulao(fried rice)
Mango Rice
Spinach Pulao


Vegetable Pulao

Ingredients

Basmati Rice   1 cup
Mint   1/4 cup
Cilantro   1/2 cup
Onions   1 NO
Ginger   1'inch piece chopped finely
Garlic   1 NO
green Chillies/serrano pepper   4 nos
Coconut   2 tsp
Vegetables
(Carrots,beans,peas,cauliflowers)   1 cup
Salt   Acc to taste
Cinnamon   1 piece
Cloves   1 no
Bay leaf   2 Nos
Butter/Ghee/margarine   2 tbsp
water   2 cups
cashew   1/4 cup
Bread   4 slices

Method

Soak The Basmati Rice in water for half an hour before cooking. Wash & drain the rice. Cut the carrots,beans lenght wise..wash peas & florets Wash & dry the mint & Cilantro. Blend Mint,cilantro,ginger,garlic,whole garam masala,serranos.coconuts & half the Onion to a fine paste. In a rice cooker or in a pan take some butter/ghee. AS it starts melting add bay leaf & whole garam masala. fry for a minute add the paste let it cook for a couple of minutes Add the veges & fry for couple more minutes. Add rice & salt.Fry it till all the rice is quoted with ghee & spices. Add the water & cover the lid. In a seperate pan add a little butter & fry the cashew pieces & keep aside. in the same pan fry the onions till it turns translucent & brown. Cut the bread it small cubes,deep fry them & keep aside. Garnish the rice with cashews,onions & bread crotouns. Serve hot with Yougurt salad of your choice.

Back to top

Mango Rice

Ingredients

Raw Green Mango     1 NO
Ginger chopped     1 piece
Green chili peppers     2 Nos
Salt     Acc to taste
Rice     1 Cup

Seasoning

Oil     2 tsp
Mustard seeds     1 tsp
Curry leaves fresh     few (optional)
Peanuts     1/4 cup

Method

Cook the Rice so that each grains are separate & let it cool. Peel & grate the Raw Mango. In a pan heat the oil add the seasoning. Fry for a minute & then add ginger, green chilies & shredded mangoes . keep stirring for a few minutes till the mango gets cooked. Take care that the mango does not loose its color. Mix it with rice & serve hot or cold.

Back to top

Spinach Pulao


A quick and easy way to prepare pullao

Cooking Time : 15 minutes
Preparation Time : 15 minutes
Serves 6

Ingredients
For the rice
3 teacups cooked rice
1/2 teacup milk
1 tablespoon butter
salt to taste

For the spinach
3 teacups chopped spinach
1/2 teaspoon cumin seeds
1 onion, chopped
1 green chilli, chopped
1 tablespoon ghee
salt to taste

Method

For the rice

Heat the butter on a slow flame and add the rice, milk and salt and cook for 1 minute.

For the spinach

Heat the ghee and fry the cumin seeds until they begin to crackle. Add the onion and fry for 1 minute. Add the green chilli and fry again for a few seconds. Add the spinach and salt and cook until soft.

How to proceed

Spread the spinach at the bottom of a greased jelly mould. Spread the rice on top. Press well and cover. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. While serving, invert on a plate and serve hot with kadhi.

Handy tip(s) :

1. Variation : Corn Pullao
2. Use 1 1/2 teacups of cooked tender corn instead of spinach.

Back To Top

 

recipe list page

Email Me
Home Page of India Info Centre

View my GuestbookSign My Guestbook

 

The Midi Playing is titled Cho Cho and is performed and ©copyrighted by Yuko Ohigashi


All other contents and graphics ©Shubhojyoti Bhattacharya