|
KASHMIRI
PULAO
| Basmati
rice |
2
cup |
| Onion |
1
(large) |
| Ginger |
1
inch (chopped) |
| Green
chili |
2 |
| Cinnamon |
1
inch stick |
| Cloves |
2 |
| Bay
leaves |
2 |
| Cumin
seeds |
1/2
tsp |
| Beans |
1/2
cup (chopped) |
| Carrot |
1/2
cup (chopped) |
| Cauliflower |
1
cup (small pieces) |
| Green
pepper |
1
(chopped) |
| Coriander
powder |
1
tsp |
| Garam
masala |
1
tsp (curry powder) |
| Ghee
(melted butter) |
1/4
cup |
| Almonds |
15 |
| Raisins |
1/4
cup |
| Cashew
nuts |
15 |
| Salt |
|
| Oil |
|
- Soak
The Basmati Rice in water for half an hourbefore cooking.
- Heat the cooker with the ghee, add bay leaf, cumin seeds,
cardamom, cloves, cinnamon, fry for a min.
- Add
the washed rice and fry for a min and add salt and 4 cup water,
cook until the rice is done. Spread the rice on a plate.
- Heat
the pan with the ghee, add chopped onion, ginger, chopped green
pepper, fry until the green pepper becomes soft.
- Then
add carrot, cauliflower, beans, fry well. Add coriander powder,
garam masala, salt, add 2 cup water and cook until the vegetables
are cooked.
- Pour
the vegetable masala into the rice and mix everything.
- Roast
cashew nuts, almonds and raisins and garnish the rice mixture.
Recipe by Kavitha
Ravi Selangor, Malaysia |
|
|
