anisfathimaz
April 8, 2008, 06:39 PM
INGREDIENTS
BASMATHI RICE 250gms
ONION 2
TOMATO 1
GINGERGARLIC PASTE 1TABLE SPOON
TURMERIC POWDER 1/2 TEA SPOON
FENUGREEK 1 TEASPOON
SALT TO TASTE
REFINED OIL 2 TABLE SPOON
CLOVE 2
ELACHI 2
CINNAMON STICK 1 SMALL PIECE
METHOD
SOAK RICE IN WATER FOR 15MINS. PLACE PRESSURE COOKER ON MEDIUM FLAME. HEAT OIL. ADD ELACHI,CLOVES & CINNAMON. ADD FENUGREEK SEEDS. AFTER IT BECOMES GOLDEN BROWN ADD THIN SLICED ONION AND FRY WELL TILL GOLDEN BROWN. ADD GINGERGARLIC PASTE. FRY IT WELL UNTILL IT LOSES ITS RAW SMELL. ADD CHOPPED TOMATOES AND TURMERIC POWDER. POUR 2 CUPS OF WATER. ADD SOAKED RICE AND SALT TO TASTE. CLOSE THE COOKER. PUT WEIGHT ON IT. AFTER 1 WHISTLE SIMMER FOR 2 MINS. TURN OFF THE FLAME. AFTER PRESSURE RELEASED, OPEN THE COOKER AND MIX THE PULAO. SERVE THE PULAO WITH CHICKEN OR MUTTON GRAVY OR MANCHURIANS.
BASMATHI RICE 250gms
ONION 2
TOMATO 1
GINGERGARLIC PASTE 1TABLE SPOON
TURMERIC POWDER 1/2 TEA SPOON
FENUGREEK 1 TEASPOON
SALT TO TASTE
REFINED OIL 2 TABLE SPOON
CLOVE 2
ELACHI 2
CINNAMON STICK 1 SMALL PIECE
METHOD
SOAK RICE IN WATER FOR 15MINS. PLACE PRESSURE COOKER ON MEDIUM FLAME. HEAT OIL. ADD ELACHI,CLOVES & CINNAMON. ADD FENUGREEK SEEDS. AFTER IT BECOMES GOLDEN BROWN ADD THIN SLICED ONION AND FRY WELL TILL GOLDEN BROWN. ADD GINGERGARLIC PASTE. FRY IT WELL UNTILL IT LOSES ITS RAW SMELL. ADD CHOPPED TOMATOES AND TURMERIC POWDER. POUR 2 CUPS OF WATER. ADD SOAKED RICE AND SALT TO TASTE. CLOSE THE COOKER. PUT WEIGHT ON IT. AFTER 1 WHISTLE SIMMER FOR 2 MINS. TURN OFF THE FLAME. AFTER PRESSURE RELEASED, OPEN THE COOKER AND MIX THE PULAO. SERVE THE PULAO WITH CHICKEN OR MUTTON GRAVY OR MANCHURIANS.