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Vegetable Pulao(fried rice)
Mango Rice
Spinach Pulao

Vegetable Pulao


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
(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


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


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


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


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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