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.

Kashmir pulav

Kashmir pulav Ingredients:

1. Basmati rice – 2 cups
2. Milk – ½ cup
3. Cream – ½ cup
4. Water – 3 cup
5. Cumin seeds – ½ tsp
6. Cloves – 2
7. Cardamoms – 2
8. Cinnamon – small stick
9. Bay leaf – 1
10. Ghee – 1 tbsp
11. Saffron strands – a pinch
12. Saffron colour – small pinch (optional)
13. Salt – to taste
14. Cashwenuts – 5
15. Pista – 5
16. Badam – 5
17. Kismis - 5 (dry grapes)
18. Fruits – for garnishing (as you wish)

Pulao Preparation:

1. Clean and wash the rice.

Drain all the water and keep it aside.

Take a heavy bottomed pan and heat with ghee.

Add cumin seeds, bay leaf, cinnamon, cardamom and cloves.

Saute for few mins.

Then add the washed and drained basmati rice and fry for 2 mins.

Now add cream, milk, saffron strands and saffron colour.

Combine gently.

Add water, salt and combine gently.

Bring it to boil.

Then close with a lid and cook on low flame till each grain should be cooked and separate.

Remove from heat and garnish with chopped fruits and fried nuts and mix gently.

Keep it covered for the flavours to blend.

Serve hot with raitha.

Note:

Take a pan and heat with 2 tsp of ghee.

Roast the cashewnuts, badam, pista and dry grapes.

Remove from pan and keep it aside.

Wash and cut the fruits into small pieces and keep it aside.