$hokeen J@tt
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PANCHRANGA PULAO
Preparation Time : 30 minutes
Cooking Time : 35-40 minutes Servings : 4
INGREDIENTS
Basmati rice
1 1/2 cups
1 medium
6-8
1/2 medium
1/4 cup
1 medium
3 tablespoons
1 inch stick
3-4
3-4
7-8
2
1 teaspoon
2 medium
to taste
Preparation Time : 30 minutes
Cooking Time : 35-40 minutes Servings : 4
INGREDIENTS
Basmati rice
1 1/2 cups
Carrot, diced 1 medium
French beans, diced 6-8
Cauliflower 1/2 medium
Green peas, shelled 1/4 cup
Green capsicum , deseeded, 1/2 inch pieces1 medium
Pure ghee 3 tablespoons
Cinnamon 1 inch stick
Green cardamoms 3-4
Cloves 3-4
Black peppercorns 7-8
Bay leaves 2
Cumin seeds 1 teaspoon
Onions, thinly sliced 2 medium
Salt to taste
METHOD
Soak rice in five cups of water for half an hour. Drain. Heat pure ghee in a thick-bottomed pan and add cinnamon, green cardamoms, cloves, peppercorns, bay leaves and cumin seeds. Stir-fry briefly. Add onions and sauté for two to three minutes or till translucent. Add carrot, French beans, cauliflower and green peas and cook for a minute. Add soaked rice and stir fry for a minute. Stir in four cups of water and salt to taste. Bring to a boil and cook on medium heat for three to four minutes, stirring occasionally or until all the water is absorbed. Stir in capsicum, reduce heat and cook covered for six to eight minutes or till rice and vegetables are cooked. Remove from heat and allow standing time of five minutes before serving hot.
Soak rice in five cups of water for half an hour. Drain. Heat pure ghee in a thick-bottomed pan and add cinnamon, green cardamoms, cloves, peppercorns, bay leaves and cumin seeds. Stir-fry briefly. Add onions and sauté for two to three minutes or till translucent. Add carrot, French beans, cauliflower and green peas and cook for a minute. Add soaked rice and stir fry for a minute. Stir in four cups of water and salt to taste. Bring to a boil and cook on medium heat for three to four minutes, stirring occasionally or until all the water is absorbed. Stir in capsicum, reduce heat and cook covered for six to eight minutes or till rice and vegetables are cooked. Remove from heat and allow standing time of five minutes before serving hot.
