Showing posts with label Pulao. Show all posts
Showing posts with label Pulao. Show all posts

Mushroom Pulao

Ingredients:
2 tbsp. Ghee
3-4 Cloves
Small piece of Cinnamon
3-4 Cardamom
1- Onion, sliced
3-4 Green chilies, chopped
1 tsp. Ginger paste
1 tsp. Garlic paste
1- Tomato, chopped
2 cups- Mushrooms, sliced
½ cup- Carrot, chopped
1.5 cups- Rice
3 cups. Hot water
½ tsp. Turmeric powder
Salt to taste
1- Chicken stock cube
½ tsp. Red chili powder
½ tsp. Garam masala powder
2 tbsp. Mint leaves, chopped

Method:
1. Soak the rice for 30 minutes.
2. Heat ghee in the pressure pan. Add cloves, cardamom and cinnamon followed by onion, green chilies and salt. Saute until the onions are done.
3. Add the tomato and saute until tomatoes become mushy.
4. Add ginger and garlic paste and fry for few minutes.
5. Add the mushrooms and carrot. Saute till the mushrooms shrink.
6. Add turmeric powder, chicken cube, red chili powder, garam masala powder and water. Add salt if needed.
7. Add rice, cover and cook until rice is done. (Simmer for 10-15 minutes after the water starts boiling.)
8. Garnish with chopped mint leaves, yummy and tasty mushroom pulao ready.
9. Serve with onion raita and enjoy!
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Kashmiri Pulao

Ingredients:
1 ½ cup- Basmati rice, soaked
1 ½ tbsp. Ghee
15- Saffron strands (soaked in 1 tbsp. of milk)
1 ½ cup- Warm water
1 ½ cup- Milk
½ tsp. Cumin seeds
2- Bay leaves
2- Cinnamon sticks
4- Cardamom
4- Cloves
1- Mace
¼ tsp. Nutmeg powder
½ tsp. Ginger-Garlic paste
½ tsp. Fennel seeds
¾ cup- Dry fruits (Cashew nuts, Almonds, Raisins etc.), souteed in ghee
½ cup- Carrots, chopped
¼ - Apple, chopped
½ cup- Pineapple, chopped
¼ cup- Grapes
2 tbsp. Fresh cream
2 tsp. Rose water
Salt to taste
Method :
1. Heat ghee in a pan, add cumin seeds, bay leaf, cinnamon, cardamom, cloves and mace and saute it for a minute.
2. Then add carrots and saute it for 2 minutes.
3. Then add nutmeg powder, fennel seeds, ginger-garlic paste and fry for a minute.
4. Add rice in it and saute it for 2 minutes.
5. Add milk, water and cook it on medium flame until the rice is half done.
6. Lastly add saffron milk, dry fruits, fresh cream and salt mix it with the rice.
7. Then add chopped fruits, rose water and mix.
8. Cover it with lid and cook till the rice is done, turn off the flame.
9. Keep covered for 5 minutes. Garnish with sliced apples.
10. Serve this yummy Kashmiri pulao and enjoy……..
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Qabuli Uzbeki/Afghani Pulao

Serves: 3- 4
Ingredients:
2 cups- Basmati rice
750 gm. Mutton
1 large- Onion, sliced
1 tsp. Ginger-Garlic paste
1 pinch- Saffron
¼ cup- Milk
20 gm. Raisins
15- Cashew nuts
1 tsp. Garam masala powder
1 cup- Carrots, cut julienne
Salt to taste
4 tbsp. Oil
1 tsp. Peppercorns
Warm Water

Method:
1. Soak the saffron in ¼ cup of warm milk.
2. Wash the rice and soak it in sufficient water with a little salt for about 20 minutes, drain and set aside.
3. In a pressure cooker, heat half of the oil and fry the sliced onions till golden.
4. Add ginger-garlic paste and fry a little, reduce the flame and add peppercorns and garam masala powder. 
5. Add salt to taste and toss in the mutton pieces and 500ml of water or enough to cover the mutton pieces.
6. Cook on full flame till the first whistle goes off. Reduce the flame and cook for a further 10 minutes on a slow flame. Turn off the flame and wait till the whistle turns loose enough to be removed. Open and remove the mutton pieces and keep the stock aside.
7. In a large pan, heat the remaining oil and fry the raisins on slow fire and remove. Fry the cashew nuts in the same oil and remove. And then fry the julienned carrots, remove and keep aside.
8. In the same pan add half the soaked and drained rice. Next, layer the mutton pieces, half of the carrots and cashew nuts. Layer the remaining rice and lastly add half of the raisins. 
9. Add the mutton stock, saffron milk and sufficient warm water to bring the water level to about 1/2 an inch above the rice & meat layers. Check salt to taste.
10. Bring the water to a boil and then reduce the flame completely. Cover the pan with aluminum foil and then a lid.
11. Cook for 15minutes and turn off the flame and leave it to cook for another 5 minutes.
12. Garnish with remaining carrot, raisins and cashew nuts before serving. 
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Vegetable Yakhni Pulao

Ingredients:
For Yakhni / Broth:
¾ cup- Potatoes, diced
1 cup- Carrot, chopped
½ cup- Onions, chopped
¼ piece of a Nutmeg
2 strands of Mace
1 tsp. Cumin seeds
4- Cloves
1 inch piece of Cinnamon
4- Green cardamoms
1 tsp. Black pepper corns
1- Bay leaf
For Pulao:
1 ½ cup- Basmati rice, soaked
2 ½ cup- Yakhni/broth
¼ cup- Yogurt
1 tbsp. Ginger-Garlic paste
1- Bay leaf
3- Green cardamom
4- Cloves
2- Green chilies
1 cup- Carrot, cubed
½ cup- Green peas
½ cup- Potato, cubed
1 tsp. Garam masala powder
3 tbsp. Clarified butter/Ghee
Fried onions for garnishing

Method:
1. For the broth: Cook the chopped veggies and the spices (mentioned under ingredients for yakhni) in 4 ½ cups of water on a medium low flame till the veggies become completely mushy and tasteless.
2. Mash the veggies with a ladle. Filter and collect the broth, discard the veggies.
3. For the Pulao: Heat a pan with Ghee and fry the bay leaf, green cardamom and cloves to get an aroma.
4. Add green chilies and ginger-garlic pastes and sauté for a minute.
5. Add carrot, green peas, potato, garam masala powder and fry for 3-4 minutes on a medium high heat.
6. Pour 2 ½ cups broth, add salt and bring it to a boil.
7. Mix the yogurt with rice and add this to the boiling water and cook the rice on a medium low flame till there is no water left which means the rice is fully done. 
8. Garnish with fried onions and serve………….
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Mutter Pulao / Peas Pulao

Ingredients:
1 ½ cups- Basmati rice, soaked for 1 hour
3 cups- Hot water
1 small- Onion, chopped
1 tbsp. Tomato, chopped
1 tsp. Garlic, minced
1 cup-  Mutter/Green peas
½ cup-  Coriander leaves, chopped
2- Green chilies, chopped
2 tbsp. Ghee or Oil
4- Cardamom
5- Cloves
2- Cinnamon sticks
2- Bay leaves
Salt to taste

Method
1. Heat the Ghee or oil in a non-stick pan; add the onion and garlic and sauté for 1 to 2 minutes.
2. Add cardamom, bay leaves, cloves, cinnamon sticks, green chilies and saute for 10 seconds.
3. Add mutter, tomato and soute for 2-3 minutes.
4. Add the drained rice and cook on a slow flame stirring continuously for about 2-3 minutes.
5. Add hot water and salt and mix well. Cook till most of the liquid is absorbed.
6. Lower the flame as much as possible, cover the pan and cook till the rice is almost done.
7. Stir in the coriander leaves and mix gently. Cook for some more time till the rice is done.
8. Serve Hot with Raita or any gravy.
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Fish Pulao

Ingredients:
6 pieces- Fish
2 cups- Basmati rice, soaked for ½ an hour
2- Onions, sliced
1- Tomato, chopped
½ tsp. Red chili powder
1 tsp. Coriander powder
¼ tsp. Turmeric powder
3- Green chilies
3 tbsp. Coriander leaves, chopped
4- Garlic cloves
2 tbsp. Yogurt
¼ cup- Carrot julienne
4 tbsp. Oil
Few Curry leaves
4 cups- Water

Method:
1. Grind together green chili, coriander leaves and garlic cloves.
2. Heat oil in a pan add curry leaves, onions and fry till light brown and soft.
3. Add the ground paste along with tomato, cook until a distinct aroma arises and oil rises to the surface.
4. Add red chili powder, coriander powder, turmeric powder and yogurt fry for few minute.
5. Add 1 cup water and bring to boil.
6. Add the fish pieces. Simmer over low heat until fish is done.
7. Remove fish from gravy and keep aside.
8. Add remaining water to the pan, when the water boils add rice, carrot and simmer for 10-12 minutes or until the rice is done.
9. Dish the rice on a platter along with the prepared fish.
10. Fish Pulao is ready to serve.
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Mughlai Fruit Pulao

Ingredients:
2 cups- Basmati Rice, soaked
3 cups- Warm water
1 cup- Fruits, (Strawberry, Orange, Pineapple, Apple, Grapes, pears)
½ cup- Vegetables, (Sweet corn and Carrots)
½ cup- Dry fruits (Raisins, Cashew nuts, Almonds)
½ cup- Warm milk
Few strands- Saffron
¼ cup- Cream
Salt to taste
A pinch- Sugar
¼ tsp. Turmeric powder
2 tsp. Ghee
1 tbsp. Butter
2 inch piece- Cinnamon
2- Bay leaves
3- Cardamom
2- Cloves
A pinch- Nutmeg
1 small- White Onion, chopped
2 inch piece- Ginger root
3 cloves- Garlic
1 tbsp. Coconut scrapes
3- Almonds 
1 tsp. Poppy Seeds
2 tsp. Rose water

Method:
1. Grind together 3 almonds, garlic, ginger, poppy seeds, coconut scrapes to a fine paste.
2. Soak the saffron strands in warm milk.
3. Heat butter in a pan and roast cinnamon, bay leaves, cardamom, cloves and nutmeg.
4. Now add white onion and saute.
5. Add the ground paste to the pan and saute.
6. Add the contents from the pan into the rice cooker. Add milk with saffron, cream, salt, sugar, turmeric powder, basmati rice, vegetables and warm water into the rice cooker.
7. Cook until it’s done and keep it covered until ready to serve.
8. Gently roast the dry fruits and nuts in ghee.
9. Right before serving, add the dry fruits, fruits and give it a gentle toss.
10. Sprinkle rose water and serve.
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Prawn Pulao

Ingredients:
250 gm. Prawns
1- Tomato, chopped
2 cups- Basmati rice, soaked
2- Onion, sliced
1 tsp. Ginger paste
1 tsp. Garlic paste
2 sticks- Cinnamon
5-6 Cloves
4- Cardamom
2- Bay leaves
1 cup- Coconut milk
2 ½ cup- Water
¼ cup- Coriander leaves
1 tsp. Coriander powder
¼ tsp. Turmeric powder
1 tsp. Red chili powder
½ tsp. Cumin powder
6 tbsp. Ghee
Salt to taste

Method:
1. Soak rice for 30 minutes and drain away the water and keep it aside.
2. Heat ghee in a kadai and add whole spices (cinnamon, cloves, cardamom, bay leaves) into it.
3. Add onion into this and saute till it turns light golden brown.
4. Then add ginger paste, garlic paste and roast it well.
5. Reduce the heat and add red chili powder, coriander powder, turmeric powder, cumin powder and tomato.
6. When tomato turns soft, put prawns and salt into the onion mixture and saute it for 5 minutes.
7. Pour coconut milk, water and required amount of salt and combine it well.
8. When the water boils add rice, mix well and simmer for 10-12 minutes or until the rice is done.
9. When the rice is done add coriander leaves.
10. Transfer it to a serving bowl. And enjoy……

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Vegetable Pulao

Ingredients:
1 cup- Basmati rice, soaked
2 cups- Water
2 tbsp. Vegetable oil
1 tsp. Cumin seeds
1 stick- Cinnamon
4- Cloves
3- Cardamom
1- Onion, chopped
2- Garlic cloves, minced
1 tsp. Ginger, minced
Salt to taste
1 tsp. Coriander powder
½ tsp. Turmeric powder
2 cups mixed vegetables- Carrots, Beans, Potatoes
Coriander leaves for garnish

Method:
1. In a wide frying pan, heat the oil.
2. Add the cumin seeds, cinnamon stick, cardamom and cloves, saute on medium heat for a minute, or till the spices begin to sizzle.
3. Add the onion, ginger and garlic and sauté for 4-5 minutes on medium heat.
4. Add the vegetables and sauté for 5-6 minutes.
5. Add the salt, coriander powder, turmeric powder and 2 cups of water, bring to a boil on high heat.
6. Add rice and lower heat to medium and cover the pan half way once bubbles begin to form on the surface.
7. Cover the pan completely once the moisture has evaporated. Cook on low heat for about 10-15 minutes or till the rice is done.
8. Garnish with coriander leaves and serve hot.
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Chicken Pulao

Ingredients:
2 cups- Basmati rice
1 kg- Chicken
¾ cup- Yogurt
1- Onion
2 tbsp. Tomato puree
4- Green Chili
1 tsp. Red chili powder
½ tsp. Turmeric powder
½ tsp. Garam masala powder
1 ½ tsp. Ginger- Garlic paste
A few Mint leaves
2 tsp. Ghee
2 tbsp. Oil
Salt to taste
A few Cashew nuts
3 ½ cups- Hot water
1 stick- Cinnamon
4- 5 Cloves
2- Star aniseed
2- Cardamom

Method:
1. Wash rice, drain and keep aside.
2. Clean and marinate the chicken with red chili powder, turmeric powder, salt, garam masala, yogurt and mint leaves and keep aside for half an hour.
3. Heat oil in a pan and add whole garam masala and fry for a minute followed by cashew nuts, onions, green chili and ginger garlic paste till onions are golden brown.
4. Add tomato puree and saute till it is cooked and oil separates.
5. Add in the marinated chicken and half a cup of water cover and cook till the chicken is almost done. Chicken will have gravy at this stage.
6. Add rice on top along with hot water and ghee. Cook in medium flame till the rice is cooked and all the water is absorbed.
7. Gently mix rice and chicken with a fork. Serve warm.

Try this...
Hope you will all enjoy
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