Ingredients

• 1 cup - long grained rice
• 1 stick fresh celery, finely chopped
• 1 carrot, grated
• 1 spring onion, finely chopped
• 2 tbsp - cheese grated
• 1 tbsp - butter
• 1 tsp - pepper powder
• salt to taste
• 2 green chillies, finely chopped (optional)
• 1 tsp - white vinegar
• For filling and tondlis :
• 150 gms - tender tondlis
• 2 onions, finely chopped
• 1/2 cup - fresh curd
• 1 tsp - wheat flour
• 1 tbsp - peanut crush
• 1 tbsp - grated coconut
• 1/2 tsp - garam masala
• 3-4 pinch asafoetida
• 1/2 tsp - coriander seeds (dhania) powder
• 1/2 tsp - each ginger garlic, grated
• 2 green chillies, finely chopped
• salt to taste
• 1 tbsp - oil

How to Make Tondli Pulao

• For filling and tondlis:
• Beat together curd, flour and asafoetida, keep aside.
• Slit tondlis vertically, till just above base to keep whole intact.
• Heat half the oil, add ginger, garlic, chillies, stir for a moment.
• Add curd, stir fry till the white disappears.
• Take off fire, cool for 5-7 minutes.
• Add all other ingredients, except tondlis.
• Mix well. Stuff tondlis with mixture.
• Heat remaining oil, add stuffed tondlis, stir for a minute.
• Cover, and stir-cook on sim till tender.
• Add remaining stuffing mixture.
• Add some more flour if mixture is watery.
• Add water if too dry.
• Simmer for 3-4 minutes, till oil separates. To proceed:
• Boil rice as for pulaos till just done but not soggy.
• Cool in wide plate.
• Melt butter in pan, add onions, carrots, stir till tender.
• Add celery, chillies, pepper, salt, and mix. Take off fire. Mix in cheese, and vinegar.
• In a deep large bowl, Spread half the rice.
• Pour in tondli mixture. Spread over rice.
• Spread remaining rice, to cover vegetable.
• Bake in a hot oven (cover container) for 4-5 minutes.
• Serve piping hot.