Pulao Jayekedar

                                                                      

Pulao is  generally served hot with raita , also referred to as rice Pilaf and a very common delicacy meal for north Indians for lunch and dinner. I love this specially on a on a sunny lazy Sunday afternoon! Why don'y ou try this super simple recipe and enjoy this aromatic dish!

Ingredients

Tadka

• Ginger Garlic Paste - 1 teaspoon
• 1 large Onion
• Ghee -3 tbsp
• Bay Leaves - 3-4
• Coriander seeds - 1 tables poon
• Black Mustard - 1 table spoon
• Garlic cloves cut into small pieces - 4-5 for the tadka
• Green chillies - 2 slit by length
• Cinnamon sticks -2
• Cloves  - 6-7
• Black and green Cardamoms - 2 each\
• Garam Masala - 3 tablespoons

Masala

• Nutrella powder for protien - 1 small cup
• Paneer grated - 1 small cup
• Cashewnuts - per taste
• Raisins -per taste
• Salt To Taste
• Sugar - a pinch
• Fresh Lemon juice - 1 table spoon
•  Mint leaves - a handful
• Fresh cut Coriander leaves  a handful

Basmati Rice - 2 cups , water 4 cups

Wash the rice and then soak it half an hour in warm water.This helps get the right texture of the Pulao.




Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins and take it out for later. Heat the remaining ghee add the tadka, as soon as it crackles, add the rice and other and saute them.

   Add rice, salt, water and stir well. Cover and cook   
   until the rice is done on slow flame. Stir once a while .




Add the masala and stir well. Add 4 cups of water. Cover and cook
until the rice is cooked on slow flame.

You can also add a couple of sauted vegetables like carrots, greaan peas, cauliflower etc. to make it healthy dish before dding water





Stir once after 10 min, you can taste the water to see if the salt/sugar is OK..

After 20-25 min, stir the Pulao so that the rice is flakey.and leave it to cool a bit.



Garnish with Cashews, raisins, mint & Coriander leaves.

Enjoy the steaming hot pulao with raita with your family!