TIME TAKEN: 20 MINS
INGREDIENTS
BASMATHI RICE: 1 CUP
PUDHINA (MINT LEAVES): 1 CUP
CORIANDER LEAVES: 1 CUP
GREEN CHILI'S: 3
ONIONS: 1 LARGE
GINGER GARLIC PASTE: 1 tsp
CLOVES: 3
CINNAMON STICKS: 2 SMALL
BAY LEAVES: 2
STAR ANISE: 2
METHOD
- Clean, wash and soak the rice.
- Heat oil in a pressure pan, add cloves, cinnamon sticks, bay leaves, star anise, saute them. Add chopped onions fry for 5 mins. Add ginger garlic paste, saute it. Grind mint leaves, coriander leaves and chili's into a fine paste. Add the paste to the onions.
- Fry it till the raw smell disappears and the oil floats. Add 2 cups of water (with the cup which you measured rice), add salt, allow it to boil.
- Now add the soaked rice to it and cook till it gets closer. Cover the pressure pan with a lid. keep the flame low and cook for 10 mins. Open the lead after the pressure is released and the pulao is ready to serve.
SUGGETIONS
- Once the rice is cooked stir it carefully so that the rice doesn't break.
- you can also use any other kind of rice, i have used basmathi rice because it has a good flavour.
- Can also use ghee instead of oil, i don't like ghee so i added oil. you can use both oil and ghee also.
- If your packing it for lunch, it is better to use oil than ghee.
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