Category Archives: Pulao recipe

Kabuli Chana Pulao Recipe – How to make Chana Pulao – Chola Pulao recipe

Kabuli Chana Pulao Recipe – How to make Chana Pulao – Chola Pulao recipe

Kabuli Chana Pulao is a variation from the usual pulao you have. This mouth watering pulao recipe can be made very easily with ingredients like Kabuli chana, rice and a mix of flavorful spices.

Here is an easy recipe with step by step pictures to make Kabuli Chana Pulao. Serve this scrumptious and lip-smacking kabuli chana pulao piping hot along with green coriander chutney, any pickle or any gravy sabzi.


Directions

Getting ready:

Soak the basmati rice for 30 minutes in water. Later, drain out the excess water from the rice.

Chola pulao recipe

Also, soak the chickpea for 6 to 7 hours in water and afterward drain out the extra water from them.

Grind the cloves, black peppercorns, brown cardamom and cinnamon stick in mortar grinder into coarse powder.

Chola pulao recipeMaking:

Heat a pan and pour ghee to it. When the ghee becomes hot, add cumin seeds and coarsely ground spices to the ghee and saute for a while. Then add green chilly and ginger in the pan and stir fry them.

Chola pulao recipe

Add chickpea to the spices along with rice and mix everything really well. Stir fry them for 2 minutes.

Chola pulao recipe

Then transfer the pulao to a microwave safe bowl followed by 2 cups of water, salt and turmeric powder and squeeze the lemon in the bowl as well.

Chola pulao recipe

Cover the bowl and microwave the pulao for 12 minutes. After 12 minutes, stir the pulao and mix some green coriander in the pulao.

Chola pulao recipe

Transfer the pulao to a bowl, kabuli chana pulao is ready to serve.

Chola pulao recipeServing:

Serve this scrumptious and lip-smacking kabuli chana pulao piping hot along with green coriander chutney, any pickle or any gravy sabzi.

Suggestion

  • If you want to make this pulao in cooker then stir fry everything in same way in cooker then pour water double the quantity of rice. Put the lid on and cook until a whistle goes off. Once half steam of the cooker settles on its own, take off the lid and serve the pulao.

Kabuli Chana Pulao Recipe - How to make Chana Pulao - Chola Pulao recipe
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup
  • Chickpea - ½ cup
  • Ghee – 3 to 4 tbsp
  • Salt – 1 tsp or to taste
  • Green coriander – 1 tbsp (finely chopped)
  • Green chilies – 2 (finely chopped)
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Cumin seeds - ½ tsp
  • Brown cardamom – 3
  • Cinnamon stick – 1 inch
  • Cloves – 4
  • Black peppercorns – 10 to 12
  • Turmeric powder – less than ¼ tsp
  • Lemon – 1
Instructions
  1. Soak the basmati rice for 30 minutes in water. Later, drain out the excess water from the rice.
  2. Also, soak the chickpea for 6 to 7 hours in water and afterward drain out the extra water from them.
  3. Grind the cloves, black peppercorns, brown cardamom and cinnamon stick in mortar grinder into coarse powder.
  4. Heat a pan and pour ghee to it. When the ghee becomes hot, add cumin seeds and coarsely ground spices to the ghee and saute for a while. Then add green chilly and ginger in the pan and stir fry them.
  5. Add chickpea to the spices along with rice and mix everything really well. Stir fry them for 2 minutes.
  6. Then transfer the pulao to a microwave safe bowl followed by 2 cups of water, salt and turmeric powder and squeeze the lemon in the bowl as well.
  7. Cover the bowl and microwave the pulao for 12 minutes. After 12 minutes, stir the pulao and mix some green coriander in the pulao.
  8. Transfer the pulao to a bowl, kabuli chana pulao is ready to serve.
  9. Serve this scrumptious and lip-smacking kabuli chana pulao piping hot along with green coriander chutney, any pickle or any gravy sabzi.

 

Vermicelli Pulav Recipe – Semiya Pulao Recipe

Vermicelli Pulav Recipe – Semiya Pulao Recipe

Vermicelli Pulao is a very delicious variation from the usual rice based pulao. You can make it instantly to satisfy all your food cravings. You can serve this yummy Semiya Pulao to guests and can also pack it in kids lunch box. The kids will surely relish eating this scrumptious Vermicelli Pulao.

Here is an easy step by step recipe with pictures to prepare mouth drooling Vermicelli Pulao. Garnish this tantalizing pulao with green coriander and dry fruits and serve it steaming hot. Prepare this fuss free and easy recipe whenever you wish to eat something different.  Enjoy!

Directions

Getting ready:

Coarsely grind the black pepper, cloves and brown cardamom seeds in mortar pestle. Divide the cashews from between making two parts of each, keep them in a bowl.

Making:

Pour 1 tsp of ghee in a preheated pan. As the ghee melts, put vermicelli to the ghee and roast on medium flame by stirring constantly until they become golden brown. Afterward, transfer the roasted vermicelli to a bowl.

Semiya pulao recipe

Pour 1 tsp of ghee to the same pan. When the ghee melts, drop the cashews in the pan and fry until they become light brown in colour. Then transfer the fried cashews in another bowl.

Semiya pulao recipe

Put cumin seeds and coarsely ground spices to the leftover ghee in the pan and saute them a bit. Then add ginger and green chilly in the pan and saute for a while. Add green peas to the spices, cover and cook for 1 minutes on low flame so that they become crunchy.

Semiya pulao recipe

After a minute, add the carrot in the pan followed by capsicum and cauliflower. Mix everything really well and stir fry the veggies for 2 minutes until they become crunchy. Cover the pan for 1 to 1.5 minutes so that the veggies become tender.

Semiya pulao recipe

Later, pour 2 cups of water in the pan then put the lid on so that the water starts boiling quickly. Once the water starts simmering, add vermicelli and salt to the veggies and mix well. Cover and cook the vermicelli on low flame until they absorb the water completely. Stir after every 1 to 1.5 minutes.

Semiya pulao recipe

7 minutes later, vermicelli will get cooked aptly. Squeeze the lemon in the pan and sprinkle some green coriander to the vermicelli as well and mix thoroughly. Turn off the flame and cover the pan for 2 minutes so that the vermicelli absorb the remaining water.

Semiya pulao recipe

Thereafter, mix rest of the ghee and some fried cashews to the vermicelli. Transfer on a plate, vermicelli pulao is ready.

Semiya pulao recipeServing:

Garnish this tantalizing and lip-smacking vermicelli pulao with green coriander and fried cashews and serve steaming hot.

Semiya pulao recipe

Vermicelli Pulav Recipe - Semiya Pulao Recipe
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Vermicelli – 1 cup
  • Green peas - ¼ cup
  • Carrot - ¼ cup (finely chopped)
  • Capsicum - ¼ cup (finely chopped)
  • Cauliflower - ¼ cup (finely chopped)
  • Green coriander – 2 tbsp (finely chopped)
  • Green chilly – 1 (finely chopped)
  • Ginger - ½ inch baton grated or ½ tsp paste
  • Black pepper – 5 to 6
  • Brown cardamom – 2
  • Cloves – 2 to 3
  • Cumin seeds - ¼ tsp
  • Salt - ¾ tsp or to taste
  • Cashews – 8 to 10
  • Ghee – 1 to 2 tbsp
  • Lemon - ½
Instructions
  1. Coarsely grind the black pepper, cloves and brown cardamom seeds in mortar pestle. Divide the cashews from between making two parts of each, keep them in a bowl.
  2. Pour 1 tsp of ghee in a preheated pan. As the ghee melts, put vermicelli to the ghee and roast on medium flame by stirring constantly until they become golden brown. Afterward, transfer the roasted vermicelli to a bowl.
  3. Pour 1 tsp of ghee to the same pan. When the ghee melts, drop the cashews in the pan and fry until they become light brown in colour. Then transfer the fried cashews in another bowl.
  4. Put cumin seeds and coarsely ground spices to the leftover ghee in the pan and saute them a bit. Then add ginger and green chilly in the pan and saute for a while. Add green peas to the spices, cover and cook for 1 minutes on low flame so that they become crunchy.
  5. After a minute, add the carrot in the pan followed by capsicum and cauliflower. Mix everything really well and stir fry the veggies for 2 minutes until they become crunchy. Cover the pan for 1 to 1.5 minutes so that the veggies become tender.
  6. Later, pour 2 cups of water in the pan then put the lid on so that the water starts boiling quickly. Once the water starts simmering, add vermicelli and salt to the veggies and mix well. Cover and cook the vermicelli on low flame until they absorb the water completely. Stir after every 1 to 1.5 minutes.
  7. minutes later, vermicelli will get cooked aptly. Squeeze the lemon in the pan and sprinkle some green coriander to the vermicelli as well and mix thoroughly. Turn off the flame and cover the pan for 2 minutes so that the vermicelli absorb the remaining water.
  8. Thereafter, mix rest of the ghee and some fried cashews to the vermicelli. Transfer on a plate, vermicelli pulao is ready.
  9. Garnish this tantalizing and lip-smacking vermicelli pulao with green coriander and fried cashews and serve steaming hot.

 

Daliya khichdi recipe – Dalia pulao with Moong Dal – Broken Wheat Khichdi

Daliya khichdi recipe – Dalia pulao with Moong Dal – Broken Wheat Khichdi

Daliya Moong Dal khichdi is a very nutritious dish you could have anytime. There are different ways and ingredients to make khichdi, every house hold has a different way to make it. Daliya Moong dal khichdi is made up of ingredients like Daliya, Moong Dal, ghee, cumin seeds and asafoetida. It not only has highly nutritious value but can be made very easily.

Here is an easy recipe of Daliya Moong dal Khichdi with step by step pictures. This can be served to kids, to elders with a bit of spices and can be eaten otherwise. Daliya was considered a bland dish, who knew it could be made to taste so good. Enjoy a warm bowl of Daliya Moong Dal Khichdi in winter with a side assortment of curd, papad, pickle or chutney.

Directions

Making:

Start with roasting daliya in a pressure cooker. For this, take 1 tsp ghee and it melt. Now add 1/3 cup (50 grams) daliya to the ghee. Roast daliya until there is slight change in color and it becomes fragrant.

Daliya khichdi recipe

Daliya has now slightly changed its color and has become aromatic. Therefore, it is roasted aptly. Now add 1/3 cup (50 grams) washed moong dal to it. Roast and mix it well. Then add 2.5 cups of water, little more than ½ tsp salt or to taste and 1/4 tsp turmeric powder to it. Put the lid on and let the khichdi cook until it releases a whistle.

Daliya khichdi recipe

Now after one whistle, reduce the flame and cook for 3 to 4 minutes more. After this, turn off the flame. Keep the cooker as it is until the pressure releases on itself. Khichdi is now ready but it is little thick in consistency, so add some water and let it simmer. ½ cup of water is added. Turn off the flame and khichdi is ready to serve for infants. This khichdi is very nutritious for them. Only salt and turmeric powder is added to this khichdi. No masala is added here, just add ghee and mix it well. Ghee enhances the flavor of khichdi and it is healthy for babies too.

Daliya khichdi recipe

Now transfer the remaining khichdi to the bowl and add tempering to it. For tempering, heat a small pan and add 2 tsp of ghee to it. Add 1 or 2 tsp of ghee as desired. When the ghee is heated aptly, splutter ½ tsp cumin seeds to it.

Daliya khichdi recipe

Reduce the flame and add a pinch of asafoetida and let it roast. Now pour this tempering on the khichdi and slightly mix it. Khichdi is now ready and it is apt for elders. Now let’s make it more spicy and tasty for younger kids and adults.

Daliya khichdi recipe

For this we will roast some vegetables until crunchy and add to it. Heat a pan with 1 to 2 tsp ghee and add cumin seeds and asafoetida to it. Then add 1 finely chopped green chilly, ½ inch grated ginger, ½ cup green pea and ¼ cup finely chopped capsicum and sauté for a while. Cover and cook for 1 minute until the veggies becomes tender. Don’t over cook the veggies; keep it slightly crunchy and tender.

Daliya khichdi recipe

Now add a finely chopped tomato and ¼ tsp salt to the veggies. Mix everything really well. Now add khichdi to the veggies followed by green coriander. Stir to mix everything really well.

Daliya khichdi recipe

Serving:

Delicious vegetable khichdi is now ready, Transfer it to a bowl and garnish the khichdi with some ghee on it. Finger-licking and delicious daliya and moong dal khichdi is now ready. Everyone in your family can relish eating this khichdi. Serve it with a side assortment of curd, papad, pickle or chutney.

Daliya khichdi recipe

Suggestions

  • Butter can also be used for instead of ghee for making the khichdi.
  • Skip the use of green chili and ginger if making it for the kids and infants.
Daliya khichdi recipe - Dalia pulao with Moong Dal - Broken Wheat Khichdidaliya khichdi recipe
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Daliya – ⅓ cup (50 grams)
  • Moong dal – ⅓ cup (50 grams)
  • Ghee – 1 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Start with roasting daliya in a pressure cooker. For this, take 1 tsp ghee and it melt. Now add ⅓ cup (50 grams) daliya to the ghee. Roast daliya until there is slight change in color and it becomes fragrant.
  2. Daliya has now slightly changed its color and became aromatic. Therefore, it is roasted aptly. Now add ⅓ cup (50 grams) washed moong dal to it. Roast and mix it well. Then add 2.5 cups of water, little more than ½ tsp salt or to taste and ¼ tsp turmeric powder to it. Put the lid on and let the khichdi cook until it releases a whistle.
  3. Now after one whistle, reduce the flame and cook for 3 to 4 minutes more. After this, turn off the flame. Keep the cooker as it is until the pressure releases on itself. Khichdi is now ready but it is little thick in consistency, so add some water and let it simmer. ½ cup of water is added. Turn off the flame and khichdi is ready to serve for infants. This khichdi is very nutritious for them. Only salt and turmeric powder is added to this khichdi. No masala is added here, just add ghee and mix it well. Ghee enhances the flavor of khichdi and it is healthy for babies too.
  4. Now transfer the remaining khichdi to the bowl and add tempering to it. For tempering, heat a small pan and add 2 tsp of ghee to it. Add 1 or 2 tsp of ghee as desired. When the ghee is heated aptly, splutter ½ tsp cumin seeds to it.
  5. Reduce the flame and add a pinch of asafoetida and let it roast. Now pour this tempering on the khichdi and slightly mix it. Khichdi is now ready and it is apt for elders. Now let’s make it more spicy and tasty for younger kids and adults.
  6. For this we will roast some vegetables until crunchy and add to it. Heat a pan with 1 to 2 tsp ghee and add cumin seeds and asafoetida to it. Then add 1 finely chopped green chilly, ½ inch grated ginger, ½ cup green pea and ¼ cup finely chopped capsicum and sauté for a while. Cover and cook for 1 minute until the veggies becomes tender. Don't over cook the veggies; keep it slightly crunchy and tender.
  7. Now add a finely chopped tomato and ¼ tsp salt to the veggies. Mix everything really well. Now add khichdi to the veggies followed by green coriander. Stir to mix everything really well.
  8. Delectable vegetable khichdi is now ready, Transfer it to a bowl and garnish the khichdi with some ghee on it. Finger-licking and delectable daliya and moong dal khichdi is now ready. Everyone in your family can relish eating this khichdi. Serve it with a side assortment of curd, papad, pickle or chutney.

Kesar Pulao Recipe in Microwave – How To Make Saffron Rice in Microwave

Kesar Pulao Recipe in Microwave – How To Make Saffron Rice in Microwave

Kesar pulao a simple recipe of pulao prepared with saffron, ghee, dry fruits and some whole spices makes a perfect meal when served along with any curry. The aroma and colour of saffron makes this pulao irresistible. Prepare this lavish dish in microwave for special guests and make them go wow! You can also prepare this pulao with leftover rice as well.

Preparing saffron pulao in microwave becomes more convenient and less time consuming. Saffron is loaded with anti-depressant, anti-oxidant, anti-ageing and anti-cancer properties. So, here is the recipe of saffron pulao with very easy to follow steps. Try making it at home and share your experience with us. Enjoy!

Directions

Getting ready:

Wash the basmati rice thoroughly with water. Drain out excess water from it. Drench the rice completely in water and soak it for 30 minutes. After that, drain out the excess water from it.

kesar pulao

Peel brown cardamom and take out its seeds. Place it in a bowl. Slice each cashew in half. Place it in a bowl.

kesar pulaoMaking:

Take a microwave safe bowl and pour the ghee into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take the bowl out from the microwave and add cumin seeds to it. Stir it with a spoon. Place it back in the microwave for 1 more minute on same temperature.

kesar pulao

After 1 minute, take out the bowl. Cumin seeds are roasted well. Now add the whole spices into it along with cashew pieces. Stir to mix everything well with a spoon. Again place the bowl back into the microwave and roast everything for a minute on highest temperature.

kesar pulao

After a minute is over, take out the bowl. Stir everything. Cashews have turned golden brown. Take out few cashew slices and keep it aside. Add raisins, soaked basmati rice, salt and soaked saffron strands to the bowl. Mix everything really well with a spoon.

kesar pulao

Add 2 cups of water into the rice mixture. Mix it well. Cover the bowl. Don’t cover it completely, leave it slightly open. Place it in the microwave. Cook the rice on highest temperature for 10 minutes.

kesar pulao

After 10 minutes, take the bowl out. Let the rice remain in bowl with its lid on for another 10 minutes. This is its standing time. After that, remove the lid and mix the pulao with a spoon.

kesar pulao

Pulao is now ready. Transfer it to a plate. Kesar pulao is now ready to serve.

kesar pulaoServing:

Garnish this mouth-watering and luscious kesar pulao with some roasted cashew slices and serve it steaming hot along with any sabzi you want.

kesar pulaoSuggestions

  • Here we have prepared kesar pulao in microwave but you can prepare it in pressure cooker or any vessel. Heat a cooker with some ghee. Then splutter cumin seeds into it. After that, add whole spices and roast it for a while. Then roast cashews into it. Further add rice,salt and saffron. Mix it well. Add 2 cups of water into it and mix well. Put the lid on and let the rice cook until a whistle. Then turn off the flame. After that, release half of its pressure and let the other half releases itself. Then open the lid and transfer kesar pulao on a plate. Serve it steaming hot.
  • If you are cooking kesar pulao in vessel then heat a vessel with some ghee. Then splutter cumin seeds into it. After that, add whole spices and roast it for a while. Then roast cashews into it. Further add rice, salt and saffron. Mix it well. Add 2 cups of water into it and mix well. Put the lid on and let the rice cook until it is cooked aptly and water is absorbed completely on low flame. Then turn off the flame. After that, leave the covered as it is for about 5 minutes. Then open the lid and transfer kesar pulao on a plate. Serve it steaming hot.

Kesar Pulao Recipe in Microwave - How To Make Saffron Rice in Microwave kesar pulao in microwave
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup (200 grams)
  • Ghee – 2 tbsp
  • Saffron strands – ¼ tsp (soaked in 1 tsp of water)
  • Brown cardamom – 2
  • Cinnamon stick – 1 inch
  • Cloves – 2-3
  • Black pepper – 6-7
  • Cashews – 15 (2 tbsp)
  • Raisins – 30-35 (2 tbsp)
  • Cumin seeds – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Wash the basmati rice thoroughly with water. Drain out excess water from it. Drench the rice completely in water and soak it for 30 minutes. After that, drain out the excess water from it. Peel brown cardamom and take out its seeds. Place it in a bowl. Slice each cashew in half. Place it in a bowl.
  2. Take a microwave safe bowl and pour the ghee into it. Place the bowl inside the microwave and heat it for 1 minute on highest temperature. Now take the bowl out from the microwave and add cumin seeds to it. Stir it with a spoon. Place it back in the microwave for 1 more minute on same temperature.
  3. After 1 minute, take out the bowl. Cumin seeds are roasted well. Now add the whole spices into it along with cashew pieces. Stir to mix everything well with a spoon. Again place the bowl back into the microwave and roast everything for a minute on highest temperature.
  4. After a minute is over, take out the bowl. Stir everything. Cashews have turned golden brown. Take out few cashew slices and keep it aside. Add raisins, soaked basmati rice, salt and soaked saffron strands to the bowl. Mix everything really well with a spoon.
  5. Add 2 cups of water into the rice mixture. Mix it well. Cover the bowl. Don’t cover it completely, leave it slightly open. Place it in the microwave. Cook the rice on highest temperature for 10 minutes.
  6. After 10 minutes, take the bowl out. Let the rice remain in bowl with its lid on for another 10 minutes. This is its standing time. After that, remove the lid and mix the pulao with a spoon. Pulao is now ready. Transfer it to a plate. Kesar pulao is now ready to serve.
  7. Garnish this mouth-watering and luscious kesar pulao with some roasted cashew slices and serve it steaming hot along with any sabzi you want.

 

Tomato Pulao Recipe – Tomato Pulav Recipe

Tomato Pulao Recipe – Tomato Pulav Recipe

Tomato pulao, a simple recipe of pulao that can be prepared instantly anytime. This pulao goes well with pickle, chutney, curd, raita or have it as it is. Its tangy taste will make you drool for sure! Pulao is prepared in various style and this pulao recipe is made with very few ingredients.

Whenever you are hungry and feeling lazy to make something then you can prepare it quickly to have a lavish dish. You can prepare this tangy tomato pulao for your kid’s tiffin or relish eating it on sunday with your family. So try out making tomato pulao with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the brown cardamom and place it in mortar pestle along with cinnamon stick, cloves and black peppercorns. Crush it into a coarse powder.

Making:

Place a wok on flame. When the wok gets heated, pour the ghee into it along with green peas. Fry it till it turns crunchy. Cover and cook for a minute. After a minute, take off the lid. Green peas have turned crunchy. Transfer it to a bowl.

tomato pulao

Now add cumin seeds into the wok followed by crushed whole spices. Saute it for a minute. Then add tomato-green chilly paste and ginger paste to it. Mix it really well. Saute the masala until the oil starts separating from the edges.

tomato pulao

Roughly chop the curry leaves and add it directly to the masala mix. Once the masala gets roasted aptly, add fried green peas, salt and half amount of chopped green coriander into it. Mix everything really well.

tomato pulao

After that, add boiled rice into it. Stir it gently to mix all the ingredients really well. Keep the flame on low.

tomato pulao

Everything is now mixed well. Tomato pulao is now ready. Turn off the flame and transfer it to a serving plate.

tomato pulaoServing:

Garnish this tempting and mouth-drooling tomato pulao with some green coriander sprigs and serve it steaming hot along with curd or pickle.

tomato pulaoSuggestions

  • If you want to make it spicier then add red chilly powder to the pulao.

Tomato Pulao Recipe - Tomato Pulav Recipe tomato pulao
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice – 1 cup
  • Tomatoes – 3
  • Green chilly – 1
  • Ghee/oil – 2-3 tbsp
  • Green peas – ½ cup (optional)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Curry leaves – 8-10
  • Ginger baton – 1 inch (paste)
  • Whole spices – brown cardamom – 2, cinnamon stick – ½-1 inch, cloves – 4, black peppercorns – 8-10
  • Cumin seeds – ½ tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Peel the brown cardamom and place it in mortar pestle along with cinnamon stick, cloves and black peppercorns. Crush it into a coarse powder.
  2. Place a wok on flame. When the wok gets heated, pour the ghee into it along with green peas. Fry it till it turns crunchy. Cover and cook for a minute. After a minute, take off the lid. Green peas have turned crunchy. Transfer it to a bowl.
  3. Now add cumin seeds into the wok followed by crushed whole spices. Saute it for a minute. Then add tomato-green chilly paste and ginger paste to it. Mix it really well. Saute the masala until the oil starts separating from the edges.
  4. Roughly chop the curry leaves and add it directly to the masala mix. Once the masala gets roasted aptly, add fried green peas, salt and half amount of chopped green coriander into it. Mix everything really well. After that, add boiled rice into it. Stir it gently to mix all the ingredients really well. Keep the flame on low.
  5. Everything is now mixed well. Tomato pulao is now ready. Turn off the flame and transfer it to a serving plate. Garnish this tempting and mouth-drooling tomato pulao with some green coriander sprigs and serve it steaming hot along with curd or pickle.

 

Raw Jackfruit Pulao – Kathal Pulav Recipe

Raw Jackfruit Pulao – Kathal Pulav Recipe

Raw jackfruit pulao is rice recipe which can be served in main course.This jackfruit pulao is flavorful, delicate and mild pulao recipe. This tempting raw jackfruit pulao can be easily digested and can be prepared instantly. Making this recipe is a nice and great way to enrich your diet with good taste and nutrition.

This super amazing and delicious kathal pulao goes well with curd, raita or any curry recipe as desired. If you are in hurry or in no mood to cook then make this easy and super delicious raw jackfruit pulao. Your family especially kids will love it for sure! You can prepare it for any get-together as well. Your guests will ask for more and more!Here is a simple and easy to follow kathal pulao recipe for you all with step-by-step pictures. Go ahead and try out making this healthy pulao recipe at your home today!

Directions

Getting ready:

Wash the rice thoroughly with water and soak it for half an hour. Drain out the excess water and keep it aside. Grease the hand with some oil and cut the jackfruit into ¾-1 inch small chunks.

jackfruit pulao recipe

Peel the brown cardamom and crush its seeds along with cinnamon stick, cloves and black peppercorns into coarse powder.

jackfruit pulao recipe

Cut the cashews into 2 pieces and place them in a bowl.

jackfruit pulao recipeMaking:

Place a vessel on flame and pour 2 cups of water into it. Cover the vessel so that the water starts boiling quickly. Once the water comes to the boil, add jackfruit pieces and ½ tsp of salt into it. Mix it really well, cover the vessel and let the jackfruit cook for 7-8 minutes.

jackfruit pulao recipe

After 8 minutes, jackfruits will turn tender. Turn off the flame and strain the jackfruit through a sieve.

jackfruit pulao recipe

Now place a pressure cooker on flame and pour the oil into it. When the oil gets heated, add cumin seeds and crushed spices into it. Saute it for a while. Add ginger and roast it as well.

jackfruit pulao recipe

Then add jackfruit into it, keep stirring it continuously and roast it for 5 minutes until it turns crisp.

jackfruit pulao recipe

After that, add turmeric powder and curd into it. Mix it really well and saute it for a minute.

jackfruit pulao recipe

Add rice into the cooker along with red chilly powder and salt. Mix everything really well. Pour 2 cups of water into it, stir to mix well. Put the lid on and let the pulao cook until the cooker releases a whistle. After that, turn off the flame, release half of its pressure and let the remaining pressure escapes on its own.

jackfruit pulao recipe

Pressure is settled completely, take off the lid and add cashews into it. Mix it really well.

jackfruit pulao recipe

Transfer the pulao on a plate, jackfruit pulao is now ready.

jackfruit pulao recipeServing:

Garnish this mouth-watering and tantalizing jackfruit pulao with some chopped green coriander and cashews and serve it steaming hot. Enjoy!

jackfruit pulao recipeSuggestion

  • If you want the you can roast the cashews in oil and take them out. Add it roasted cashews into the pulao or you can skip cashews.

Raw Jackfruit Pulao - Kathal Pulav Recipejackfruit pulao recipe
Author: 
Recipe type: Pulao/Rice
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup
  • Raw jackfruit – 250 grams (peeled)
  • Oil – 4-5 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Curd - ½ cup
  • Cashews – 10-2 (2 tbsp)
  • Brown cardamom – 2
  • Cinnamon stick – 1 inch
  • Cloves – 4
  • Black peppercorns – 8-10
  • Ginger – 1 inch (thinly sliced)
  • Cumin seeds - ½ tsp
  • Red chilly powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Wash the rice thoroughly with water and soak it for half an hour. Drain out the excess water and keep it aside. Grease the hand with some oil and cut the jackfruit into ¾-1 inch small chunks.
  2. Peel the brown cardamom and crush its seeds along with cinnamon stick, cloves and black peppercorns into coarse powder.
  3. Cut the cashews into 2 pieces and place them in a bowl.
  4. Place a vessel on flame and pour 2 cups of water into it. Cover the vessel so that the water starts boiling quickly. Once the water comes to the boil, add jackfruit pieces and ½ tsp of salt into it. Mix it really well, cover the vessel and let the jackfruit cook for 7-8 minutes.
  5. After 8 minutes, jackfruits will turn tender. Turn off the flame and strain the jackfruit through a sieve. Now place a pressure cooker on flame and pour the oil into it. When the oil gets heated, add cumin seeds and crushed spices into it. Saute it for a while. Add ginger and roast it as well.
  6. Then add jackfruit into it, keep stirring it continuously and roast it for 5 minutes until it turns crisp. After that, add turmeric powder and curd into it. Mix it really well and saute it for a minute.
  7. Add rice into the cooker along with red chilly powder and salt. Mix everything really well. Pour 2 cups of water into it, stir to mix well. Put the lid on and let the pulao cook until the cooker releases a whistle. After that, turn off the flame, release half of its pressure and let the remaining pressure escapes on its own.
  8. Pressure is settled completely, take off the lid and add cashews into it. Mix it really well.
  9. Transfer the pulao on a plate, jackfruit pulao is now ready. Garnish this mouth-watering and tantalizing jackfruit pulao with some chopped green coriander and cashews and serve it steaming hot. Enjoy!

 

Macaroni Pulao recipe – Pasta Pulao Recipes

Macaroni Pulao recipe – Pasta Pulao Recipes

Macaroni rice pulao is super yummy and tempting dish that kids will surely devour eating. The combination of fresh veggies and freshly ground spices adds nice flavour to the rice recipe. Making this super scrumptious macaroni rice pulao is really quick and easy, if you have leftover rice. This version of macaroni pulao is not so spicy and tangy but you can adjust the spice in the pulao as per your taste buds.

You must have tried making various kinds of pulao this time make this delectable pulao with macaroni or pasta. No sabzi or curry is required to be served along with this pulao as it tastes delicious as it is. We have added stir fried veggies like green peas, capsicum along with few aromatic desi masalas. You can make this pulao for a lunchbox or for your meal on a busy day without much effort and preparations. So, try out this easy to follow recipe of tawa pulao with step-by-step pictures and enjoy!

Directions

Getting ready:

Rinse basmati rice thoroughly with water and soak the rice for ½ an hour. Drain out the excess water from it. Then transfer the soaked rice in a microwave safe bowl followed by 2 cups of water and 1 tsp of oil, place it inside the microwave and cook the rice for 11 minutes. After 11 minutes, rice will be ready.macaroni pulao recipe

Pour 3-4 cups of water in a vessel along with 1 tsp oil and ½ tsp salt and place it on flame. When the water starts boiling, add a cup of macaroni into it and cook it on medium flame until it turns soft. After 10 minutes, macaroni will be ready. Don’t over boil the macaroni.

macaroni pulao recipe

Cut each cashew into 2 pieces. Place them in a bowl.

pasta pulao recipeMaking:

Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds into it. Keep the flame on low to avoid burning of the spices. Now add ginger, seeds of black cardamom, cloves, cinnamon and black peppercorns into the pan. Saute the spices and add green peas into it. Cover the pan and cook the green peas for 1-1.5 minutes. Keep stirring in-between.

pasta pulao recipe

Then add capsicum into it and saute for 1-1.5 minutes until it turns crunchy. Increase the flame to 1-2 grade.

pasta pulao recipe

When the capsicum turns crunchy, add tomatoes into it. Mix it really well, cover and cook it for 2 minutes.

macaroni pulao recipe

Now add pizza sauce, red chilly powder into the veggies and mix them thoroughly. Adjust the quantity of red chilly powder as per taste. Add salt and cashews as well. Stir to mix it well.

pasta pulao recipe

Once everything is mixed well, add boiled macaroni into the veggies. Mix everything really well. Then separate the rice granules and add it to the macaroni. Mix everything really well, use two spoons to mix it easily and quickly.

pasta pulao recipe

Everything is mixed well, macaroni pulao is now ready. Turn off the flame and transfer it to a serving plate.

pasta pulao recipeServing:

Garnish this lip-smacking and finger-licking macaroni pulao with some chopped green coriander and serve it steaming hot. Enjoy!

macaroni pulao recipeSuggestions

  • You can take or remove any veggie or dry fruits of your choice.
  • For 3-4 members
Macaroni Pulao recipe - Pasta Pulao Recipesmacaroni pulao recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup
  • Macaroni – 1 cup (boiled)
  • Tomatoes – 2 (finely chopped)
  • Capsicum – 1 (finely chopped)
  • Green peas - ½ cup
  • Cashews – 20-25
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil/ghee – 3-4 tbsp
  • Ginger baton – 1 inch (thinly sliced)
  • Whole spices – brown cardamom – 1, cloves – 4, black peppercorns – 10-11, cinnamon stick - ½ inch
  • Cumin seeds - ½ tsp
  • Salt – 1.5 tsp or to taste
  • Red chilly powder – less than ¼ tsp
  • Pizza sauce – 2 tbsp
Instructions
  1. Rinse basmati rice thoroughly with water and soak the rice for ½ an hour. Drain out the excess water from it. Then transfer the soaked rice in a microwave safe bowl followed by 2 cups of water and 1 tsp of oil, place it inside the microwave and cook the rice for 11 minutes. After 11 minutes, rice will be ready.
  2. Pour 3-4 cups of water in a vessel along with 1 tsp oil and ½ tsp salt and place it on flame. When the water starts boiling, add a cup of macaroni into it and cook it on medium flame until it turns soft. After 10 minutes, macaroni will be ready. Don't over boil the macaroni. Cut each cashew into 2 pieces. Place them in a bowl.
  3. Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds into it. Keep the flame on low to avoid burning of the spices. Now add ginger, seeds of black cardamom, cloves, cinnamon and black peppercorns into the pan. Saute the spices and add green peas into it. Cover the pan and cook the green peas for 1-1.5 minutes. Keep stirring in-between.
  4. Then add capsicum into it and saute for 1-1.5 minutes until it turns crunchy. Increase the flame to 1-2 grade. When the capsicum turns crunchy, add tomatoes into it. Mix it really well, cover and cook it for 2 minutes.
  5. Now add pizza sauce, red chilly powder into the veggies and mix them thoroughly. Adjust the quantity of red chilly powder as per taste. Add salt and cashews as well. Stir to mix it well.
  6. Once everything is mixed well, add boiled macaroni into the veggies. Mix everything really well. Then separate the rice granules and add it to the macaroni. Mix everything really well, use two spoons to mix it easily and quickly. Everything is mixed well, macaroni pulao is now ready. Turn off the flame and transfer it to a serving plate.
  7. Garnish this lip-smacking and finger-licking macaroni pulao with some chopped green coriander and serve it steaming hot. Enjoy!

Cholia Pulao Recipe – Green Channa Pulao Recipe

Cholia Pulao Recipe – Green Channa Pulao Recipe

Choliya pulao is a simple, easy and healthy pulao made from fresh green chickpeas or hara chana. Cholia pulao is a one-pot meal which can be prepared very easily and instantly. You can prepare it for your guests at any get-together. Your friends and family can never have enough of this pulao. Even your kids will keep asking for more and more.

You can prepare this dish for breakfast, lunch or dinner as this one pot meals is highly nutritious and easy to prepare. This green chana pulao recipe that we are sharing today is going to be really appealing to some who are looking for a super quick and nutritious rice dish. Here is a simple and easy to follow vegetable dalia pulao recipe for you all with step-by-step pictures. Go ahead and try out making this healthy pulao recipe at your home today!

Directions

Getting ready:

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Wash the green chickpea as well. Peel the black cardamom and crush it along with cinnamon stick, cloves and black peppercorns into fine powder.

hara chana pulao recipe

Cut the lemon into half and squeeze its juice in a bowl.

hara chana pulao recipeMaking:

Place a pan on flame and pour the oil into it. When the oil gets heated, add green chickpea and carrot into it. Saute for a while, cover and cook them for 3-4 minutes on low flame. After 3 minutes, check the green chickpeas and carrot. They have turned little tender. Transfer them in a bowl.

hara chana pulao recipe

Add cumin seeds into the remaining oil followed by crushed spices, ginger and green chillies. Saute everything for a while.

choliya pulao recipe

Now add soaked rice and salt into the spices. Keep stirring continuously for 2 minutes until the rice gets coated with the masala well. You can add red chilly powder also.cholia pulao recipe

When the rice is mixed well into the spices, add 2 cups of water into it. Mix it really well. Cover the pan and cook the rice for 5 minutes on low flame. Check later.choliya pulao recipe

After 5 minutes, check the rice. Take off the lid, rice has puffed up slightly. We have cooked the rice for 15 minutes on low flame and checked at regular interval of 5 minutes. Now add fried green peas and carrots into it along with lemon juice and chopped green coriander. Mix everything really well. Cover and cook the rice for another 3-4 minutes on low flame.

choliya pulao recipe

After 3-4 minutes, remove the lid. Pulao is now ready, turn off the flame. Cover the pulao and leave it as it is for 10-15 minutes. After 10 minutes, take off the lid and transfer the pulao on a serving plate.

choliya pulao recipeServing:

Garnish this tantalizing and mouth-drooling green chickpea pulao with green coriander sprigs and serve it steaming hot as it is. Enjoy!

choliya pulao recipeSuggestion

  • You can add any veggie of your choice or availability such as cauliflower, capsicum, bean, etc.

Cholia Pulao Recipe - Green Channa Pulao Recipecholiya pulao recipe
Author: 
Recipe type: Pulao recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup
  • Green chickpea – 1 cup
  • Carrot – 1 (chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil/ghee – 3-4 tbsp
  • Lemon – 1
  • Green chillies – 2 (sliced longitudinally)
  • Ginger baton – 1 (sliced longitudinally)
  • Brown cardamom – 2
  • Cinnamon stick – 1 inch
  • Cloves – 3-4
  • Black peppercorns – 8-10
  • Cumin seeds - ½ tsp
  • Salt – 1.5 tsp or to taste
Instructions
  1. Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Wash the green chickpea as well. Peel the black cardamom and crush it along with cinnamon stick, cloves and black peppercorns into fine powder.
  2. Cut the lemon into half and squeeze its juice in a bowl.
  3. Place a pan on flame and pour the oil into it. When the oil gets heated, add green chickpea and carrot into it. Saute for a while, cover and cook them for 3-4 minutes on low flame. After 3 minutes, check the green chickpeas and carrot. They have turned little tender. Transfer them in a bowl.
  4. Add cumin seeds into the remaining oil followed by crushed spices, ginger and green chillies. Saute everything for a while. Now add soaked rice and salt into the spices. Keep stirring continuously for 2 minutes until the rice gets coated with the masala well. You can add red chilly powder also.
  5. When the rice is mixed well into the spices, add 2 cups of water into it. Mix it really well. Cover the pan and cook the rice for 5 minutes on low flame. Check later.
  6. After 5 minutes, check the rice. Take off the lid, rice has puffed up slightly. We have cooked the rice for 15 minutes on low flame and checked at regular interval of 5 minutes. Now add fried green peas and carrots into it along with lemon juice and chopped green coriander. Mix everything really well. Cover and cook the rice for another 3-4 minutes on low flame.
  7. After 3-4 minutes, remove the lid. Pulao is now ready, turn off the flame. Cover the pulao and leave it as it is for 10-15 minutes. After 10 minutes, take off the lid and transfer the pulao on a serving plate. Garnish this tantalizing and mouth-drooling green chickpea pulao with green coriander sprigs and serve it steaming hot as it is. Enjoy!

 

Kashmiri Pulao Recipe – Kashmiri Pulav

Kashmiri Pulao Recipe – Kashmiri Pulav

Kashmiri pulao is prepared by sauteeing rice with dry fruits and few Indian aromatic spices. It tastes super delicious. You can make kashmiri pulao with leftover rice as well. Pack this scrumptious pulao in your kid’s tiffin. They will love it for sure. It take no time to prepare kashmiri pulao.

Prepare this lip-smacking kashmiri pulao for any get-together and let your friends and family enjoy it. It tastes rich because of dry fruits in them. You can add any dry fruits as per taste or availability. So, try out making kashmiri pulao with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it.

kashmiri pulao

Slice the almonds into 6-7 thin pieces. Chop each cashew into 3-4 small pieces. Thinly slice the pistachios into 6-7 pieces. Place them in separate bowls.

kashmiri pulaoMaking:

Place a pan on flame and pour the ghee into it. When the ghee melts, add cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick and seeds of black cardamom into it. Saute everything for a while.

kashmiri pulao

Now add sliced ginger, ginger paste, green chilies, some cashews, some almonds and some raisins. Saute all the ingredients until the dry fruits become fragrant.kashmiri pulao recipe

Then add fennel powder, soaked rice, salt and red chilly powder into the spices. Stir everything for 1-2 minutes until the rice is evenly coated with the spices.

kashmiri pulao recipe

When everything is mixed well, add 2 cups of water into the pan. Mix it properly. Cover the pan and cook the rice for 5 minutes on low flame. After 5 minutes, remove the lid and stir the rice. Again cover and cook the rice for 5 minutes. When 5 minutes gets over, stir the rice. Then again cover and cook the rice for 2-3 minutes more. Check later.

kashmiri pulao recipe

3 minutes are over. Take off the lid and stir the rice. Now turn off the flame, cover the rice and leave it for 10-15 minutes as it is. After that, remove the lid and discard the whole spices like cinnamon sticks and bay leaves, transfer the rice to a serving plate. Kashmiri pulao is now ready.

kashmiri pulao recipeServing:

Garnish this mouth-drooling and tantalizing kashmiri pulao with some chopped green coriander and dry fruits and serve it steaming hot. Enjoy!

kashmiri pulao recipeSuggestions

  • You can add any dry fruits as per your choice. You can increase, decrease, add or remove any dry fruits as desired. Adjust the red chilly powder as per taste.
  • You can also prepare this pulao in cooker or in microwave.
  • You can make kashmiri pulao with cooked rice as well, just sauté the spices and dry fruits and mix the rice into it.

Kashmiri Pulao Recipe - Kashmiri Pulav kashmiri pulao
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Basmati rice – 1 cup
  • Ghee – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Green chilies – 2 (cut longitudinally)
  • Ginger baton – 1 inch (thinly sliced) and 1 tsp paste
  • Raisins – 3 tbsp
  • Cashews – 3 tbsp
  • Almonds – 3 tbsp
  • Pistachios – 10-12
  • Fennel powder – 1 tsp
  • Salt – more than 1 tsp or to taste
  • Kashmiri red chilly powder – ¼ tsp
  • Cumin seeds – ½ tsp
  • Black cardamom – 2
  • Cinnamon stick – 1 inch
  • Cloves – 4
  • Black peppercorns – 8-10
  • Bay leaves – 2
Instructions
  1. Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Slice the almonds into 6-7 thin pieces. Chop each cashew into 3-4 small pieces. Thinly slice the pistachios into 6-7 pieces. Place them in separate bowls.
  2. Place a pan on flame and pour the ghee into it. When the ghee melts, add cumin seeds, bay leaves, cloves, black peppercorns, cinnamon stick and seeds of black cardamom into it. Saute everything for a while.
  3. Now add sliced ginger, ginger paste, green chilies, some cashews, some almonds and some raisins. Saute all the ingredients until the dry fruits become fragrant. Then add fennel powder, soaked rice, salt and red chilly powder into the spices. Stir everything for 1-2 minutes until the rice is evenly coated with the spices.
  4. When everything is mixed well, add 2 cups of water into the pan. Mix it properly. Cover the pan and cook the rice for 5 minutes on low flame. After 5 minutes, remove the lid and stir the rice. Again cover and cook the rice for 5 minutes. When 5 minutes gets over, stir the rice. Then again cover and cook the rice for 2-3 minutes more. Check later. 3 minutes are over. Take off the lid and stir the rice. Now turn off the flame, cover the rice and leave it for 10-15 minutes as it is. After that, remove the lid and discard the whole spices like cinnamon sticks and bay leaves, transfer the rice to a serving plate. Kashmiri pulao is now ready.
  5. Garnish this mouth-drooling and tantalizing kashmiri pulao with some chopped green coriander and dry fruits and serve it steaming hot. Enjoy!

 

 

Vegetable Dalia Pulao recipe – Broken Wheat with Vegetable recipe

Vegetable Dalia Pulao recipe – Broken Wheat with Vegetable recipe

Vegetable dalia pulao is considered to be one of the simplest, healthy and delicious one pot meal. This low in fat and cholesterol, high in iron and fibre is best food for everyone. This tempting vegetable daliya pulao can be easily digested and can be prepared instantly. Making this recipe is a nice and great way to enrich your diet with good taste and nutrition.

Making vegetable dalia pulao is really easy where the broken wheat is cooked in water and then stir fried with chopped vegetables and aromatic desi masalas. You can prepare this dish for breakfast, lunch or dinner as this one pot meals is highly nutritious and easy to prepare. Here is a simple and easy to follow vegetable dalia pulao recipe for you all with step-by-step pictures. Go ahead and try out making this healthy pulao recipe at your home today!

Directions

Getting ready:

Wash the tomatoes thoroughly with water. Drain out the water and allow them to dry out completely. Now chop the tomatoes into fine pieces.

daliya pulao recipeMaking:

Place a pan on flame and pour ½ – ¾ tsp of ghee into it. When the ghee melts, add daliya into it. Keep stirring continuously and roast the daliya on medium flame until it turns golden brown in colour.

daliya pulao recipe

Daliya has turned fragrant and golden brown in colour, transfer it to a pressure cooker. Put the cooker on flame. Add 3 cups of water into it, put the lid on and cook daliya until the cooker releases a whistle.

daliya pulao recipe

Once the whistle is released, turn off the flame and open the lid after the steam is settled completely. Now allow it to cool down slightly.

daliya pulao

Place a wok on flame and pour the remaining ghee into it. When ghee is melted, splutter cumin seeds and asafoetida. Now add green peas, green chillies and ginger. Saute for 1 minute.

daliya pulao

After that, add carrot and saute for a minute. Add cauliflower and saute for a minute then add capsicum and again saute for a minute.

daliya pulao recipe

Further add tomatoes, green coriander and salt into it. Mix everything really well and saute for 2 minutes. Don’t overcook the veggies, keep them crunchy.

daliya pulao

Add cooked daliya into the veggies. Stir to mix it thoroughly.

daliya pulao

Daliya pulao is now ready. Turn off the flame and transfer it to a serving bowl.

daliya pulaoServing:

10. Serve this nutritious and lip-smacking vegetable daliya pulao steaming hot. Enjoy!

Vegetable Dalia Pulao recipe - Broken Wheat with Vegetable recipedaliya pulao
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Daliya – 1 cup
  • Cauliflower - ½ cup (chopped)
  • Carrot – 1 (thinly sliced)
  • Green coriander – 2 tbsp (finely chopped)
  • Capsicum – 1 (thinly sliced)
  • Tomatoes – 2
  • Green peas - ½ cup
  • Ghee/oil – 2 tbsp
  • Salt – 1 tsp or to taste
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Green chillies – 2 (finely chopped)
  • Ginger baton – 1 inch (finely chopped)
Instructions
  1. Wash the tomatoes thoroughly with water. Drain out the water and allow them to dry out completely. Now chop the tomatoes into fine pieces.
  2. Place a pan on flame and pour ½ - ¾ tsp of ghee into it. When the ghee melts, add daliya into it. Keep stirring continuously and roast the daliya on medium flame until it turns golden brown in colour.
  3. Daliya has turned fragrant and golden brown in colour, transfer it to a pressure cooker. Put the cooker on flame. Add 3 cups of water into it, put the lid on and cook daliya until the cooker releases a whistle.
  4. Once the whistle is released, turn off the flame and open the lid after the steam is settled completely. Now allow it to cool down slightly.
  5. Place a wok on flame and pour the remaining ghee into it. When ghee is melted, splutter cumin seeds and asafoetida. Now add green peas, green chillies and ginger. Saute for 1 minute. After that, add carrot and saute for a minute. Add cauliflower and saute for a minute then add capsicum and again saute for a minute.
  6. Further add tomatoes, green coriander and salt into it. Mix everything really well and saute for 2 minutes. Don't overcook the veggies, keep them crunchy. Add cooked daliya into the veggies. Stir to mix it thoroughly.
  7. Daliya pulao is now ready. Turn off the flame and transfer it to a serving bowl. Serve this nutritious and lip-smacking vegetable daliya pulao steaming hot. Enjoy!