Ingredients required for Hot Spicy Pulav/ Pulao
Basmathi Rice (Boiled)- 1 Bowl
Whole Cloves - 5 Pieces
Bay Leaf - 1 Piece
Ginger - 3 Inch Piece
Green Chili - 5 Pieces
Garam Masala Powder - 1 Tea Spoon
Pepper Powder - 2 Tea Spoon
Curry Leaves - a bunch
Coriander Leaves - a bunch
Salt - as much as required
Oil - 5 Table Spoons
Any Vegetable/ Non Veg - 1 Cup
Garam Masala Powder Contents
Cinnamon - 3 Inch Piece
Aniseed - 1 Whole Star
Fennel Seeds - 1 Tea Spoon
Green Cardamom - 2 Pieces
Nutmeg - 1 Dry Whole
Mace - 1 or 2 Piece
Garam Masala Powder Preparation Procedure
Take a dry pan and add all the ingredients mentioned in the contents that are required for preparing Garam Masala Powder (Cinnamon, Aniseed, Fennel Seed, Green Cardamom, Brown Cardamom, Nutmeg and Mace).
Then heat it up in low flame for 1 or 2 minutes. This is because, the powder will be grinded finely only if all the ingredients are crispy.
After frying all the above said ingredients let it to get to room temperature and transfer them to a mixer jar.
Now grind them to a fine powder. You can prepare this garam masala powder and store it for future use also.
Steps by step procedure to cook Pulav/ Pulao
Take a pan and add oil to it. Heat oil in medium flame for some time and add bay leaves and cloves to it.
After the bay leaves and cloves have got fried, to this now you can add ginger that you have brunoise diced.
Let the ginger to fry and then add the green chilies that you have stilted into julienne flakes.
Soon after adding the green chilies you can also add a spoon of garam masala powder, two tea spoons of pepper powder and required amount of salt to it.
Finally you can add curry leaves and coriander leaves and saute for few minutes.
If you wish the dish to be rich enough you can grind some cashew nuts and add with these ingredients.
Now you can remove this pan from stove. While the frying of these ingredients are in progress, you can cook the rice separately.
For cooking rice, first wash a bowl of basmati rice in fresh water 2 or 3 times. Then take a pan and add little cheese or ghee to it.
Then put the washed rice in it and fry until the wetness from the rice completely vanishes.
After this add water in 1:2 ratio and required amount of salt to it.
Let it to cook in a rice cooker and be careful about the consistency of the rice. It must not too much cooked. If such thing happens the dish will be soggy and the look of the dish will not be impressive. It must be cooked well and at the same time the rice must be like granules and should get separated from each other.
After the rice is boiled and the fried ingredients are also ready, there is only one thing left to do. It is nothing but mixing both rice and the fried ingredients together.
You can prepare this pulav/ Pulao with any vegetables or with any non vegetarians. Instead of using water, you can make use of vegetable stock or non veg stock while cooking the rice. This will give extra flavor. If you are not using either veg or non veg stock, you can make use of coconut milk. This will add richness to your Pulav/ Pulao.
Basmathi Rice (Boiled)- 1 Bowl
Whole Cloves - 5 Pieces
Bay Leaf - 1 Piece
Ginger - 3 Inch Piece
Green Chili - 5 Pieces
Garam Masala Powder - 1 Tea Spoon
Pepper Powder - 2 Tea Spoon
Curry Leaves - a bunch
Coriander Leaves - a bunch
Salt - as much as required
Oil - 5 Table Spoons
Any Vegetable/ Non Veg - 1 Cup
Garam Masala Powder Contents
Cinnamon - 3 Inch Piece
Aniseed - 1 Whole Star
Fennel Seeds - 1 Tea Spoon
Green Cardamom - 2 Pieces
Nutmeg - 1 Dry Whole
Mace - 1 or 2 Piece
Garam Masala Powder Preparation Procedure
Take a dry pan and add all the ingredients mentioned in the contents that are required for preparing Garam Masala Powder (Cinnamon, Aniseed, Fennel Seed, Green Cardamom, Brown Cardamom, Nutmeg and Mace).
Then heat it up in low flame for 1 or 2 minutes. This is because, the powder will be grinded finely only if all the ingredients are crispy.
After frying all the above said ingredients let it to get to room temperature and transfer them to a mixer jar.
Now grind them to a fine powder. You can prepare this garam masala powder and store it for future use also.
Steps by step procedure to cook Pulav/ Pulao
Take a pan and add oil to it. Heat oil in medium flame for some time and add bay leaves and cloves to it.
After the bay leaves and cloves have got fried, to this now you can add ginger that you have brunoise diced.
Let the ginger to fry and then add the green chilies that you have stilted into julienne flakes.
Soon after adding the green chilies you can also add a spoon of garam masala powder, two tea spoons of pepper powder and required amount of salt to it.
Finally you can add curry leaves and coriander leaves and saute for few minutes.
If you wish the dish to be rich enough you can grind some cashew nuts and add with these ingredients.
Now you can remove this pan from stove. While the frying of these ingredients are in progress, you can cook the rice separately.
For cooking rice, first wash a bowl of basmati rice in fresh water 2 or 3 times. Then take a pan and add little cheese or ghee to it.
Then put the washed rice in it and fry until the wetness from the rice completely vanishes.
After this add water in 1:2 ratio and required amount of salt to it.
Let it to cook in a rice cooker and be careful about the consistency of the rice. It must not too much cooked. If such thing happens the dish will be soggy and the look of the dish will not be impressive. It must be cooked well and at the same time the rice must be like granules and should get separated from each other.
After the rice is boiled and the fried ingredients are also ready, there is only one thing left to do. It is nothing but mixing both rice and the fried ingredients together.
You can prepare this pulav/ Pulao with any vegetables or with any non vegetarians. Instead of using water, you can make use of vegetable stock or non veg stock while cooking the rice. This will give extra flavor. If you are not using either veg or non veg stock, you can make use of coconut milk. This will add richness to your Pulav/ Pulao.
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