June 16, 2010 by Sandhya Hariharan
Call it Pulav or Pilav Rice its the same.. No complications No jhat jhat... .Just as the name .. easy peesy. We had Chilli Soya ,Pulav Rice & raitha for dinner during the easter break for friends... I have learnt this recipe every since I have been a kid... All credits to my dear mommy for this one!!
Total time taken: 45 minutes
|Basmathi Rice||3 Cups|
|Carrots||2 NosMedium sized|
|French Beans||Handful -About 8-10 Nos|
|Green Peas||15-20 Nos|
|Freshly squeezed Lemon Juice||1 Tsp|
|Shahi Jeera||1 Tsp|
Whole Garam Masala's:
|Bay Leaf||1 Nos|
|Whole Black Pepper||4-5 Nos|
|Chopped Coriander Leaves||2-3 Tblspn|
|Cashew Nuts fried in ghee||10-12 Nos|
- Wash Basmathi rice under running tap water twice. Drain all the water and set the rice aside for 30 minutes.
- Heat 2 Tblspn ghee in a non stick wok. Drop in Black Cumin Seeds & whole garam masala's. Saute for 2 minutes.
- Add chopped Veggies,sliced green chillies ,frozen garden peas & saute for 2 minutes.Pop in the Basmathi rice and saute along the veggies for 2-3 minutes.
- Add in 5 Cups of Water of boiled water from the kettle and adjust the salt. Set the flame to mid.Squeeze in some fresh lemon juice. Once the water from the pulav is nearly evaporated, reduce the flame to low and cover the pulav rice with a lid.
- Allow it cook for 5 minutes and turn of the gas.Even if the gas it turned off , I would let the rice be covered for another 5 minutes. Rice cooks with the leftover steam.
- Garnish with chopped coriander leaves and fried cashewnuts.
My mom would cook them all up in the cooker.. and I prefer the open pot..