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Badshahi Pulao
Ingredients:
- 2 cups Delhi rice
- 500 grams of mixed vegetables like potatoes, carrots, french beans, cauliflower, peas and cucumber.
- 2 big tomatoes, blanched and sliced
- 1 tsp. turmeric powder.
- 2 bay leaves. 2 cardamoms. 4 cloves.
- 6 peppercorns, 1/2 inch piece cinnamon stick, broken into bits.
- 1 tsp. black pepper or shahjeera.
- 25 grams each of almonds, pistachios, cashewnuts and raisins.
- 1 tsp. essence of rose or saffron.
- 1 tsp. sugar.
- 2 medium onions, sliced finely.
- 1-inch piece ginger, minced.
- 1 tblsp. til seeds.
- A pinch asafoetida.
- 4 green chillies, slitted.
- A handful of corriander leaves.
- Few curry leaves.
- Salt to taste.
- 2 tblsps. grated coconut.
Method:
Wash and soak rice in water for 1 hour. Drain out the water and dry for 1 hour. Fry all the nuts and raisins and slice them finely. Heat 4 tblsps. ghee and add asafoetida and all the whole spices with the exception of shahjeera.
When the spices start smelling, add ginger and onions and fry till soft. Put in tomatoes, salt and sugar and turmeric powder and coconut and cook till the tomatoes turn soft. Peel and slice the vegetables and put it in.
Fry for 5 minutes, then cover tightly and cook without adding water till the vegetables are almost done, mix in rice, curry and corriander leaves. Then pour in enough water to stand 1-inch above the level of the rice. Bring the water to a boil, reduce heat to simmering and cook till the rice is almost done. Fry chillies lightly and mix in.
Continue cooking till the rice is tendei and completely dry. Remove from fire and put in a serving dish. Sprinkle nuts, raisins and essence and shahjeera and til on top, then pour 3 tblsps. smoking ghee on whole and serve im mediately.
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You may also want to have a look at:
Biryani and Fried Rice Recipes
Other Indian varieties of Rice Recipes
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