Pulao

Ingredients :

• Ghee – 3 Tbsp
• Sunflower Oil – 1 Tbsp
• Bay Leaves – 2
• Black Pepper – 10-15
• Star Anise – 1
• Cinnamon – 1/2 inch
• Cumin seeds – 1tsp
• Onion – 4 (medium, finely sliced)
• Green Chilli – 3 (broadly chopped)
• Ginger – 1/2 inch
• Potato – 2 (medium, diced)
• Cauliflower – diced
• Peas – 1/2 cup
• Basmati Rice – 1.5 cups
• Degi Mirch – 2tsp
• Turmeric – 1tsp
• Curd – 1cup (stirred)
• Salt (to taste)

Recipe :

• Wash the rice well and soak in water for 30 minutes
• Heat the pan, add ghee + oil (high flame)
• Add cinnamon, bay leaves, black pepper, star anise – mix well
• Add cumin seeds, onion. Mix well and wait till golden
• Mash ginger and chilli together and add to the pan. Mix well
• Add degi mirch + turmeric to curd – stir well
• Add potatoes, cauliflower to the pan, mix well.
• Add curd paste to the pan, mix well and let it cook for a bit until curd is reduced
• Add 1 cup water, bring it to boil and add salt (to taste)
• Add green peas, rice. Add water (1 cup). Bring it to boil, wait for 2 minutes and then turn the flame to the lowest setting possible.
• Cover the pan and let it cook for 20 minutes.
• DO NOT MIX. Check if the rice on top is cooked well, if not then wait for another 5 minutes. If cooked, then turn off the stove and let it rest for 20 minutes.
• Uncover the lid and wait for another 5 minutes
• Garnish with coriander/cilantro leaves.

Enjoy!

Optional

• Add bell pepper (sliced) carrots (diced) when adding potatoes and cauliflower.
• Add green beans (chopped) when adding green peas.
• The dish is aromatic and spicy but not hot. If you want heat, add pepper powder or hot sauce of your choice to the curd paste before adding said curd paste to the pan.