Sunday, September 20, 2009


1. Biriyani Rice -2 cup
2. Carrot (finely chopped) -1
3. Beans (round chopped) -1/2 cup
4. Shallots(finely chopped) -10 to 15 no s
5. Bread crumbs -3 to 4 slices
6. Cardamom(crushed) - 5 no s
7. Cloves -5 no s
8. Cinnamon -1 piece
9. Pepper Powder -a pinch
10. Boiled Water -4 cup
11. Ghee - 6tbs
12. Salt -to taste
13. Nuts -1o no s
14. Coriander Leaves(finely chopped) -3tbs
15. Garam Masala/Pulaav Masala -1tsp

How to Prepare:

1. Clean the Rice and Soak it for 15 to 20 minutes.
2. In a Pan(bottom thick) ,add 4tbs of ghee when it get melts put cloves, cinnamon and sauté well ,then add the finely chopped carrot into this and shallow fry it for 5minutes and then the round chopped beans into this and sauté well for few minutes and add 1 tsp of garam masala also and mix well.
3. Add the cleaned soaked Rice into this and fry the rice at a medium flame for minimum 4 to 5 minutes don’t deep fry it ,then add 4 cup of boiled water into the pan with salt to taste and add the crushed cardamom into this and mix well and cover it with a lid at a medium flame for 5 to 8 minutes.
4. Take another kadai ,add 1tbs of ghee when it get melts put the finely chopped shallots into it and deep fry it and keep it in a plate. Then add 1tbs of ghee and put the bread crumbs into it and fry it well for 2 to 3 minutes and keep it in another plate.
5. After 5 to 8 minutes open the lid of pan ,the rice will be ready to have then take off the flame and , put the fried shallots and fried bread crumbs into the pulaav and mix well. just taste the rice if you need more salt then you can add salt now to this and mix again.
6. Sprinkle a pinch of pepper powder on the top of pulaav and garnish with coriander leaves on the top of pulaav.

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