My husband grew up eating Pulao every weekend and so did I. We grew up in a vegetarian family so Pulao was our Biryani. For the past few years until now we’re crazy about Biryani and the lovely Pulao has lost its place. So the Pulao had to be re-invented to take back its place. The al-dente (90% cooked) rice prepared in my recipe have gives a Biryani feel to the rice yet keeps the essence of the original dish.
Total Time: 40 minutes
Preparation Time: 15 minutes
Cooking Time: 25 minutes
For The Pulao
- 2 cup rice
- 1/2 cup green peas, boiled
- 1/3 cup french beans, cut into a slit
- 1/2 cup carrots, small cubed
- 1/3 cup potato, small cubed
- 3 tablespoon cashews
- 2 tablespoon Raisins (kishmish)
- 1 teaspoon garam masala
- 1 1/2 teaspoon pulao masala
- 2 tablespoon ghee
- Salt to taste
- 1 teaspoon milk
- Pinch saffron
- Soak rice in water for 30 minutes. Combine 2 1/2 cups of water, bay leaf, cinnamon, clove, cardamom, and salt in a deep non-stick pan and boil the water. Once water starts boiling, add rice and cook for 8 to 10 minutes. Strain the rice using a strainer and keep aside.
- In a bowl warm some milk and add saffron. Mix it well, and pour it on the top of rice. This adds fragrance and color to the rice.
- In a big non-stick pot add 2 tablespoon ghee and cashews and sauté until it turns golden pinkish brown in color. Then add Raisins (kishmish), carrots, potato and french beans and add some salt in it and let it cook for 5 to 7 minutes.
- Once all the veggies cook well, add green peas and pulao masala, garam masala and mix well.
- Slowly add some rice to the vegetables and mix gently and be careful not to break the rice.
- Garnish with cashews and Raisins (kishmish).
For The Kadhi
Total Time: 30 minutes
Preparation Time: 5 minutes
Cooking Time: 25 minutes
- 2 cups fresh curd
- 5 tablespoon chickpea flour
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon green chili paste
- 2 teaspoon ghee
- 1/2 teaspoon cumin seeds
- 2 pinch asafoetida
- 5-6 curry leaves
- 2 tablespoon chopped coriander
- 2-3 boriya chili
- salt to taste
- Combine curd and chickpea flour in a deep bowl and whisk well till no lumps remain. Add 3 cups of water and mix well and keep aside.
- Heat the ghee in a kadhai and add cumin seeds and boriya chili (type of Indian rounded chilli). When seeds crackle, add the asafoetida and sauté for a few seconds and add curry leaves and 1 teaspoon chopped coriander.
- Add the tempering to the prepared curds mixture and add salt, ginger paste, garlic paste, chili paste and mix well and bring to a boil for 5 to 7 minutes while stirring continuously.
- Reduce the flame and simmer for 10 to 15 minutes, while stirring occasionally.
- Garnish with coriander.