Festive Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - basmati rice
  • 15 - french beans, sliced in to inch-long pieces
  • 1/2 cup - peas, shelled
  • 1 - carrot, peeled and sliced into inch-long strips
  • 1 - green capsicum, sliced into long slivers
  • 2 - green chillies, chopped
  • 12 - cashews
  • 12 - almonds
  • 12 - saffron strands
  • 1 - bayleaf
  • 3 - cloves
  • 1 inch piece - cinnamon
  • 2 to 3 - peppercorns
  • 2 tbsp - butter or ghee
  • 1/2 cup - milk
  • 1/2 cup - cheese, grated
  • Salt to taste
  • For Layering Sauce:
  • 2 - red capsicums
  • 1 - onion
  • 1 - tomato
  • 1/4 tsp - carom (ajwain) seeds
  • 1 tsp - red chilli powder
  • 1 tbsp - brown vinegar
  • 1 tbsp - tomato sauce
  • 4 flakes - garlic, chopped
  • 2.5 piece - ginger, peeled and chopped
  • For Garnishing
  • 1/2 - yellow capsicum, cut in to slivers
  • 1/2 - red capsicum, cut in to slivers
  • 1 tbsp - coriander, finely chopped
  • 1 tbsp - sesame seeds
  • 3 - tender cabbage leaves, shredded coarsely
  • 1 tsp - olive oil

How to Make Festive Pulao

  • Boil beans, peas and carrots, in plenty of water and drain. Hold under running water, drain and keep aside.
  • Boil basmati rice for 5 mins
  • Drain and spread on plate to cool.
  • Heat butter, add cashews and almonds and fry. Keep aside.
  • In the same butter, add all whole spices and fry for 3-4 seconds.
  • Add green chillies and capsicum and stir fry for 2-3 minutes.
  • Add all veggies, stir and add fried cashew and almonds.
  • Stir fry for a further 2 mins and pour on rice
  • Warm milk and rub in saffron
  • Sprinkle over rice
  • Mix rice well with both hands, taking care not to break the grains.
  • Keep aside till required.
  • Pierce red capsicums, onion and tomato one at a time and burn over a direct flame.
  • After skin is charred, place inside a polythene bag and twist mouth and keep aside for a few mins
  • Wash off charred skin under running tap water.
  • Chop coarsely, place inside a small mixer jar.
  • Add all other ingredients for the layering sauce.
  • Add 1/2 a cup water and make a smooth paste.
  • To Proceed:
  • Take a deep baking dish, spread half of the rice in the bottom.
  • Spread half of the sauce over it and sprinkle half the cheese.
  • Spread remaining rice over the cheese.
  • Repeat with sauce and cheese
  • Bake in pre-heated oven at 200 degrees C for 5-7 mins
  • To Garnish:
  • Lightly roast sesame seeds and keep aside
  • Heat oil in a pan, add both capsicums and stir fry for a minute
  • Add cabbage and stir fry again for a minute.
  • Take off fire, sprinkle over hot bake rice.
  • Serve hot.

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