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Indian Kitchen By Veena
-- Veena Bhavanam
Ammas.com

Quick & Easy Pulao


Number of servings: 4


Pulav with Tomato Raita.
The word Pulao comes from the Persian word "pullo" which describes any rice that is cooked with spices and herbs, meat, poultry, sea-food, vegetables and lot of other ingredients. This is tasty, easy and quick to make. I am sure that you will love it.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
For Masala
  2 teaspoon red chili powder 16
  4 Teaspoon coriander powder 20
  1/2 teaspoon garam masala 6.3
  1/4 teaspoon turmeric 2.2
  1 teaspoon sugars 2.5
  To taste salt 6
Vegetables
  1/2 cup (75gms) peas green 145
  1/2 cup, strips or slices carrots 122
  1/2 cup (82gms) lima beans or double beans 82
  1/2 cup, cut into small strips green beans 55
For pulav
  2 cup basmati rice 158
  1 cardamom 2
  1 stick cinnamon 30
  4 - 5 cloves 2.1
  Few cashew nuts 8.6
  1 leaf (4gms) bay leaves 4
  1 cup (60gms) mint leaves 60
  4 Cups water 29.57

Cooking procedure
1. Wash rice and spread it on paper. Peel one elachi(not full) and put it in rice and let rice dry for 10 minutes.

2. Heat pressure cooker with 3 tsp of ghee and 3 tsp of oil. Once its hot add clove, cinnamon, cashew, mint leaves and fry for few mintutes.

3. Add vegetables and fry for 3 minutes.

3. Add masala powders and fry till vegetables are coated (approximatelt fry for 3 minutes).

4. Add rice and fry for 2 minutes.

5. Add water and close the lid. Keep in medium flame without weight for 5 minutes and then keep weight for 3 minutes.

6. Once steam is gone, transfer into different vessel and put lemon juice and decorate with chopped coriander leaves.

7. Serve with tomato raita.
Any additional information:
Pulao would taste good if you use fresh vegetables instead of frozen vegetabless because when you are using frozen vegetables all vegetables gets mashed.

It also tastes great next day.

Other recipes that go well with this one: Yogurt Chutney
Tomato Raita


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