A unique pulao recipe to spice up your dinner table.
FIERY TADKA PULAO
Ingredients
1 cup basmati rice, soaked and boiled
1 medium onion
2 tbsps ghee
½ tsp cumin seeds
3-4 cloves
2 green cardamoms
2-3 black peppercorns
1 bay leaf
1 tbsp fresh ginger-garlic paste
½ tsp turmeric powder
1½ Tata Sampann Red Chilli Powder
½ tbsp coriander powder
½ tsp cumin powder
1 large tomato, chopped
Salt to taste
1 medium carrot, cut into diamonds and blanched
½ small cauliflower, cut into small florets and blanched with turmeric powder
5-6 french beans, cut into diamonds and blanched
2-3 tbsps frozen green peas, boiled
2 tbsps freshly chopped coriander leaves
1 cup basmati rice, soaked and boiled
Tempering
1 tbsp ghee
2-3 green chillies, diagonally sliced
1 inch ginger, cut into thin strips
Method
1. Roughly chop onion and set aside. Heat ghee in a non-stick pan, add cumin seeds, cloves, green cardamoms, black peppercorns, bay leaf and sauté till fragrant.
2. Add the chopped onion and sauté well. Cook till it turns golden brown.
3. Add ginger-garlic paste and sauté for 1-2 minutes. Add turmeric powder, Tata Sampann Red Chilli Powder, coriander powder, cumin powder and mix well.
4. Add tomato and salt, mix till well combined. Cover and cook for 5 minutes.
5. Add a little water, carrots, cauliflower, beans, green peas, chopped coriander.
6. Add rice, adjust salt and mix well. Cover and cook for 2-3 minutes.
7. Meanwhile for the tadka, heat 1 tbsp ghee in a tempering pan, add green chillies, ginger strips, and sauté for a few seconds.
8. Drizzle a little water and let it catch fire. Immediately add it to the rice mixture carefully. Toss lightly and take it off the heat.
9. Transfer into a serving plate, and garnish with mint sprig. Serve hot with papad and raita.
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