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Kesar Pulao |
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Kesar Pulao
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Ingredients |
Quantity |
PreCooking Preperation |
| Basmati Rice | 1 1/2 Cups | |
| Ghee | 4 Tablespoons | |
| Capsicums | 100 Gms | Cut into small pieces |
| Green Peas | 100 Gms | |
| Carrots | 100 Gms | Cut into small pieces |
| Onions | 3 Medium Sized | Slice finely |
| Cardamom | 3 or 4 | Crush to make powder |
| Saffron | Small pinch | Sock in little milk or water |
| Garlic | 6 or 7 Flackes | Grind items 9 to 13 into |
| Green Chillies | 3 or 4 | fine paste |
| Ginger | Small Piece | |
| Coriander Seeds | 1 Tablespoon | |
| Cummin Seeds | 1 Tablespoon | |
| Coriander leaves | Small bunch | Clean and chop |
| Salt | To taste |
Deep fry onions till golden brown. Drain and keep aside.
Boil carrots, capsicum, and peas in salt water, till cooked. You can add a little soda-bicarbonate in water to retain the green color of green vegetables.
Cook rice in water with salt, and cardamom powder, take care that is rice grains are not over cooked. Mix the cooked vegetables in rice.
Seperate the cooked rice into two portions. Mixed one portion with saffron water, so that it becomes orange / yellowish. If saffron is not available you can use orange color, and saffron essense as a substitute.
Heat ghee in a heavy bottom vessel and fry the ground paste for three minutes. Add the colored rice and cook on slow fire for few more minutes.
Arrange the orange coloured rice in the centre of a serving dish,
and put the white rice around it. Garnish with fried onions, and coriander
leaves.
A Kerala Recipe is added to this page daily - You are welcome to send your recipes to info@naturemagics.com along with your address which we'll publish here as contributors. |
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