Tuesday, April 13, 2010

Coriander Pulao



Ingredients
  • Basmathi rice - 1 cup(160 g)
  • Onion - 1 small size (Chopped)
  • Curry leaves - 1 string
  • Curd - 1 tbsp
  • Cinnamon - 2 pieces (1 inch each)
  • Cloves - 4
  • Cardamom - 2
  • Oil - 2 1/2 tbsp
  • Fried cashew - 1 tbsp
  • Salt for taste
To grind (to smooth paste)


Group I

Ginger - 3/4 inch
Garlic - 3
Ani seeds - 1 tsp


Group II


Coriander leaves - 1/2 medium bunch(1 cup)
Green chillies - 2 or adjust


Method
  • Soak the rice for 1/2 an hour.
  • Grind both the group I ingredients & group II ingredients separately.
  • Heat oil in the pressure pan, on high medium flame.
  • Splutter cinnamon, cloves, cardamom & curry leaves one by one.
  • Add the group I ingredient paste & fry till the oil separates.
  • Add onions, salt and fry till it becomes light brown in color.
  • Add the group II ingredient paste & continue frying.
  • Fry till nice aroma arise & becomes dry.
  • Now add the soaked rice & add double the amount (2 cups) of water.
  • Now add curd.
  • Mix well, check for salt & cover the cooker when the water stars bubbling.
  • Reduce the flame to low.
  • Let it cook for 15 minutes.
  • Switch off the flame & wait for 5 minutes.
  • Then open the cooker & mix gently.
  • Garnish it with fried cashews & serve it with raita.
Tips for the recipe - Do not add much water while grinding the masalas. So that it becomes easy while frying the masala in the oil. Soaked rice can be roasted in a tbsp of ghee till it becomes dry. This roasted rice can be added in the masala. This will make your cooked rice grains separate & gives nice aroma because of ghee.You can also add a few drops of lemon juice before covering the lid of the cooker.

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