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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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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