Thursday, September 02, 2010

KASHMIRI PULAO

KASHMIRI PULAO
                                           
    

                              
Ingredient:


    Long Grain (Basmati) Rice   500gms
   Onion sliced vertically   100gms
   Cinnamon (dalchini)  5gms
   Cardamom (Elaichi)  5gms
   Cloves  5gms
   A pinch of turmeric powder
   Saffron (kesar)  1gm
   Milk  10 ml
   Walnut  20gms
   Cashew nut  20gms
   Water  1litre
   Oil  50gms
   Salt to taste

 
PREPARATION:

    * Wash and soak rice.
    * Heat oil and fry onions till golden brown and remove.
    * Fry whole spices, turmeric powder, add rice and sauté.
    * Add half-saffron dissolved in little warm milk.
    * Add hot water and mix well.
    * Cook a little. Finish with remaining saffron and cook till grains are separated and done.
    * Garnish kashmiri pulao with fried onions, walnuts & cashew nuts

INSTANT ONION RICE

                                            

Ingredients:

big onions - 4nos
cardamom (elakai)- 2 nos
 cup rice - 1nos
chilly powder - 1/2 tsp
salt to taste
mustard for seasoning


PREPARATION

    * Heat the pressure pan and then pour oil 
    * Season it with mustard seeds and add onions
    * Fry till it becomes transparent in colour.
    * Then add elaichi ,chilly powder,salt
    * Rice with two glass of water
    * Keep it for boiling for fifteen minutes.
    * once the rice boils serve it hot with aaloo fry.

BRINJAL RICE:

                                                              

Ingredients:

 Plain rice 3 cups
 Mustard seeds 1 1/2 tsp
 Afew curry leaves
 Vegetable oil 3 tsp
 Eggplant (brinjals) 3 cups
 Finely sliced green chillies 3 tsp.
 Salt to taste
 Turmeric powder 1 tsp
 Lemon juice 3 tsp


PREPARATION
     * Boil rice and keep aside.
     * In a large pan fry the mustard seeds, curry leaves
     * Add the eggplant (brinjal) and green chillies. Stir on low flame, cover
     * cook for 10 minutes.
     * Add salt and turmeric powder cook for another 5 minutes.
     * Remove from fire and add lemon juice stir well and mix with the rice.
     * Stir gently allowing each grain to coat.











No comments: