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Thursday, 9 March 2017

PACHRANGA PULAO

INGREDIENTS:
1.  Basmati Rice----------2 cups
2. Capsicum--------------1 medium sized
3. French beans----------6-8
4. Carrot-----------------1 medium sized
5. Cauliflower------------1/2 medium sized
6. Onions----------------2 medium sized
7. Green peas (shelled)--1/4 cup
8. Pure Ghee------------3 tbsps
9. Cinnamon------------1 inch stick.
10. Green cardamoms---3-4
11. Cloves--------------7-8
12. Bay leaves----------2
13. Cumin Seeds--------1 tsp
14. Salt-----------------to taste

METHOD OF PREPARATION:

  1. Pick and wash rice twice. Soak rice in 5 cups of water for half an hour. Drain.
  2. Wash, deseed and cut capsicum into half inch sized pieces. String, wash and dice French beans. Peel, wash and dice carrot. Break cauliflower into florets, wash and drain. Peel, wash and thinly slice onions. 
  3. Wash and drain green peas.Heat pure ghee in a thick-bottomed pan and add cinnamon, green cardamoms, cloves, peppercorns, bay leaves and cumin seeds. Stir fry briefly.
  4. Add onions and saute for 2 to 3 minutes or till translucent. Add carrot, French beans, cauliflower and green peas and cook for a minute.
  5. Add soaked rice and stir and fry for a minute. Stir in 4 cups of water and add salt to taste. Bring to a boil and cook on medium heat for 3-4 minutes, stirring occasionally or until all the water is absorbed.
  6.  Stir in capsicum, reduce heat and cook covered for 6-8 minutes or till rice and vegetables are cooked. 
  7. Remove from heat and allow standing time for 5 minutes and serve hot.


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