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
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.
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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.
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Spinach Pulao
A quick and easy way to prepare pullao
Cooking Time : 15 minutes
Preparation Time : 15 minutes
Serves 6
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.
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