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05-19-2011, 08:00 PM
Bread pulao
Ingredients : - 1 cup basmati rice, 2 cups mixed vegetables, ¼ cup peas, 1 1/2 onion, 2 bread slices, 7 cashew nuts, 7 raisins, few coriander leaves, 2 cardamoms, 2 garlic flakes, 2 cloves, ½ inch ginger, 1 inch cinnamon, 3 green chillies, 3 table spoons oil, 3 tablespoon ghee and salt to taste.
Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE : - Wash the rice and soak it for fifteen minute. Then drain the water completely and keep aside. Take a frying pan and add one teaspoon ghee. When the heat melts add the drained rice and fry on a low flame for five minutes. Take a blender and add ½ an onion, green chillies, cardamom, cloves, cinnamon, garlic and ginger. Blend it till it become a nice paste. Take a tava or a flat pan and spread ghee on its base evenly. Cut the bread into small squares and shallow fry them on the tava. Take a pressure cooker and add the remaining ghee and oil and bring to heat. When it’s nice and hot add the masala paste and sauté till the raw smell leaves. Finely chop the onion and add that to the paste. When the onions are soft and pink add all the diced vegetables. Sauté till all the vegetables become soft. While you sauté sprinkle a little water if required. Cook till an aroma begins to rise. When the masala begins boiling add water and rice. Stir it gently but nicely and bring to boil. Then add the salt and pressure cook for ten minutes or till the rice is done. Open the lid and then add the bread slices, cashew nuts and raisins. Garnish with coriander and serve.
Ingredients : - 1 cup basmati rice, 2 cups mixed vegetables, ¼ cup peas, 1 1/2 onion, 2 bread slices, 7 cashew nuts, 7 raisins, few coriander leaves, 2 cardamoms, 2 garlic flakes, 2 cloves, ½ inch ginger, 1 inch cinnamon, 3 green chillies, 3 table spoons oil, 3 tablespoon ghee and salt to taste.
Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE : - Wash the rice and soak it for fifteen minute. Then drain the water completely and keep aside. Take a frying pan and add one teaspoon ghee. When the heat melts add the drained rice and fry on a low flame for five minutes. Take a blender and add ½ an onion, green chillies, cardamom, cloves, cinnamon, garlic and ginger. Blend it till it become a nice paste. Take a tava or a flat pan and spread ghee on its base evenly. Cut the bread into small squares and shallow fry them on the tava. Take a pressure cooker and add the remaining ghee and oil and bring to heat. When it’s nice and hot add the masala paste and sauté till the raw smell leaves. Finely chop the onion and add that to the paste. When the onions are soft and pink add all the diced vegetables. Sauté till all the vegetables become soft. While you sauté sprinkle a little water if required. Cook till an aroma begins to rise. When the masala begins boiling add water and rice. Stir it gently but nicely and bring to boil. Then add the salt and pressure cook for ten minutes or till the rice is done. Open the lid and then add the bread slices, cashew nuts and raisins. Garnish with coriander and serve.