December 19, 2016


Rice - 1 cup
Cumin seeds - 1 tsp
Bay leaves - 2 
Cloves - 3-4
Black cardamom -2
Cinnamon sticks -2
Peppercorns -5-6
Salt - 1 tsp
Oil - 1 tbsp

For the pakoras:
Bengal gram dal -1/2 cup
Onion -1
Coriander leaves -1 tbsp
Green chillies -2-3
Salt -1/2 tsp
Oil for frying

For garnishing:

Coriander leaves and tomatoes


To make the pakoras:

  • Soak the dal for 1-2 hours. Wash and grind to a coarse paste.
  • Mix chopped onion, green chillies, salt and coriander leaves in dal paste.
  • Heat the oil in pan, make small balls with dal mixture and drop in hot oil.
  • Deep fry till golden brown.
To make the Pulao:
  •  wash and soak the rice for 15 minutes.
  • Heat the oil in thick bottom pan and season it with cumin seeds, bay leaves, cloves, black pepper, cardamom and cinnamon; fry for 1-2 minutes in low flame.
  • Add the rice, mix and fry for 1-2 minutes in high flame.
  • Then add 2 cups of water and salt. Stir well and bring to the boil.
  • Cover and cook on a low heat till the rice is cooked.
To prepare the Pulao:
  • Spread a layer of the prepared rice in a serving tray.
  • Then arrange the pakoras over the pulao to form another layer.
  • Garnish with sliced tomatoes and coriander leaves.

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