PULAO WITH TOMATO CHUTNEY

PULAO  WITH  TOMATO  CHUTNEY

Pulao is a dish favorite among kids as well as adults. Easy to cook, is healthy as can be made with lots of vegetables and is light on the tummy.  It best goes with tomato chutney or raita and papad.

 

INGREDIENTS (serves 2-3)

Rice-2 cups

Water – 4 cups

Assorted vegetables cut small (potato, peas, carrot, onions, beans) You can also add Cauliflower

Salt to taste

Turmeric powder (haldi)

Cinnamon (Dalchini) 1 inch piece

Black cardamom (Badi elaichi) 1

Asafoetida (Hing)

Green cardamom-(choti elaichi) 2

 Black peppercorns -3-4

Cloves (Laung) -2

Bay leaf (Tej Patta) 1

Ghee – 1 large tablespoon

Butter

Fresh coriander (dhaniya)

For TOMATO CHUTNEY

3 large tomatoes

Oil- 1 tsp

Water – ½ cup

Asafoetida (Hing)

Garam masala- ½ tsp

Salt to taste

Ground Pepper -1 tsp

Sugar – 1 tbsp

For RAITA

Fresh curd

Boondi

Dried fenugreek leaves (Kasoori methi)

Black salt (kala namak)

Powdered cumin (Jeera powder)

Fresh Pomegranate Seeds ( Anaar)

 

 METHOD

1.       Soak  rice in water for an hour or so.

2.         Heat ghee in a pan.

3.       Ground black Pepper corn, black cardamom, green cardamom, cinnamon and cloves together. Put the mixture in the pan. Also put the bay leaf and Roast for 10 seconds until you get a nice aroma. Add Asfoetida to it.

4.        Now sauté onions till golden brown.

5.       Wash all the vegetables and cut them into small pieces.

6.       Add these to the pan and sauté for 1-2 mins.

7.       Now add the rice with water. Put salt as per taste, turmeric powder and mix everything well.

8.       Bring to a boil

9.        Cover the lid and let it simmer till all the water evaporates and the rice is soft

10.   Take the rice out in a bowl. Garnish with a lump of butter and fresh coriander leaves.

11.   Serve hot with tomato chutney and Raita.

 

12.   Cut the tomatoes roughly.  In a pan, add some oil and put the tomatoes in it. 

13.   Add all the other ingredients and let it simmer on low flame for about 10-15 mins.

14.   Keep adding water if it dries up too fast, to retain the gravy.

15.   Once the tomatoes have softened and there is a good aroma, take it off the heat. Put in a bowl and garnish with fresh coriander leaves.

 

16.   Take curds and churn with hand so that no lumps remain.

 

17.   Add all the ingredients and your Raita is ready.

Tips: If u want a faster procedure, u can make the pulao in a pressure cooker also. Follow the same instructions till point no. 7 and then pressure cook on high flame. Close the burner after 4 whistles and let the steam come out on its own.