Monday, 16 January 2012

PULAV


Pulav ingredients:


1.  Basmati rice - 2 cups
2.  Water - 3 cups
3.  Ginger garlic paste - 3 tsp
4.  Green chillies - 5
5.  Onion - 1 lengthwise chopped
6.  Tomato - 1 finely chopped
7.  Cinnamon - 1 inch stick
8.  Cardamom - 2
9.  Clove - 2
10. Bay leaf - 1
11. Cashew nuts - 10
12. Coconut milk - 1 cup (thick)
13. Ghee - 6 tsp
14. Carrot & Beans - 1 cup
15. Peas - ½ cup
16. coriander leaves - few
17. Mint leaves - few

Preparation:

Soak rice for half an hour. Make a paste with onion, ginger, garlic, green chillies,cinnamon, cloves and cardomom.

Heat 1 Tsp of ghee in a pan, fry cashewnuts. Keep aside.

Heat the remaining ghee in thick bottomed vessel and add the bay leaf and fry the paste for 10 minutes.

Add the vegetables and mix well. Cook until the masala separates from oil.

Add rice, salt, three cups of water and one cup coconut milk. stir well.

Cover and cook until the rice is done on slow flame.Stirr occasionally.

Just before serving add the nuts and mix well.

Serve hot with onion raitha.