Showing posts with label pulao. Show all posts
Showing posts with label pulao. Show all posts
Sunday, May 4, 2014
Mushroom Cashew Pulao Kumbh Kaju Pulav
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| Mushroom Cashewnuts Pulao |
Ingredients
Basmati rice cooked- 2 cups
Button mushrooms- 1 small box or 200 gms
Cashew nuts- 1/4 cup or 20 nos
Green chilly broken- 2 nos
Cumin seeds- 1 tsp
Salt to taste
Butter- 3 tbsp
Coriander leaves to garnish
Dry roast and grind to powder
Black Cardamom- 1 no
Cloves- 4 nos
Cinnamon stick- 1"
Black pepper corns- 1 tsp
.JPG) |
| Kumbh Kaju Pulav |
Method
Clean the button mushrooms, quarter, wash and pat dry. Heat butter in a large pan, when butter starts to melt add the cashew nuts and fry on low heat until cashew nuts are browned. Remove the fried cashew nuts on to a plate, in the same butter add cumin seeds, broken green chilly and ground gram masala powder, fry for few seconds on low heat. Increase heat and add button mushroom to the pan and toss for few seconds. Add the rice, fried cashew nuts and required salt to the mushrooms. Gently mix everything well and garnish the mushroom and cashew nuts pulao with coriander leaves. Serve hot with curry of your choice.
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| Mushroom Cashew Pilaf |
Wednesday, February 12, 2014
Shahi mutter pulao
Shahi mutter pulao
Ingredients
- Rice ½ kg soaked for 30 minutes
- Brown onion ½ cup
- Oil ¼ cup
- Black pepper 10
- Cloves 6
- Cinnamon 1 inch piece
- Green cardamom 2
- Black cardamom 1
- Ginger garlic paste 1 tsp
- Chili powder 1 tsp
- Salt 1 ½ tsp
- Yogurt 1 cup
- Peas boiled 1 cup
- Boiled eggs 2 for garnish
- Cashew nuts fried 12 for garnish
Method
- Heat oil add whole spices with fried onion, ginger garlic paste and ¼ cup water, add salt and chili powder, beaten yogurt and boiled peas, fry well add in soaked rice with 2 cups water, cover and cook till rice done, leave it on slow fire for 10 minutes, before serving garnish with boiled eggs and cashew nuts.
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