PLAIN PULAO
Ingredients
Basmathi rice-1 cup
Coconut milk-2 cup
Salt
For tempering:
Bayleaves, cinnamon, cloves, aniseeds-few
Garlic-8 flakes
Method
Soak the rice for 15 mts.
Drain water and roast lightly with ghee.
In oil season Bayleaves, cinnamon, cloves, aniseeds and add garlic .
Add coconut milk, salt and allow it to boil.
Add rice and cook it.
Serve with spicy gravey: chicken, mutton, egg, etc
For vegetarians: potato, baby corn, mushroom gravey.
Look for the potato curry in the section side dishes
1. TOMATO PULAO
Ingredients
Basmati Rice -1 cup
Tomato-3
Coconut milk-1 ½ cups
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
Method
Blanch the tomatoes and grate it.
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add tomato and mix for 5 mts.
Add coconut milk, salt and rice.
Cook it.
Sprinkle coriander leaves.
2. CHENNA PULAO
Ingredients
Basmati Rice -1 cup
White chenna-1 cup
Coconut milk-2 cup
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
Method
Soak the chenna anight and cook ¾ th with salt.
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add chenna, rice and mix once.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.
3. PEAS PULAO
Ingredients
Basmati Rice -1 cup
Fresh peas-1 cup
Coconut milk-2 cup
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
Method
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add peas and rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.
4. CORN METHI PULAO
Ingredients
Basmati Rice -1 cup
Cooked corn-1 cup
Methi leaves-1/2 cup
Coconut milk-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp
Method
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add methi, mix for 2 mts.
Add paste and mix till raw smell goes.
Add corn and rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.
5. CORIANDER LEAVES PULAO
Ingredients
Basmati Rice -1 cup
Coriander leaves-1 cup
Coconut milk-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp
Coriander leaves-1/4 cup
Method
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add coriander leaves, mix for 2 mts.
Add paste and mix till raw smell goes.
Add rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
6. BANANA PULAO
Ingredients
Basmati rice-1 cup
Coconut milk-2 cup
Sugar-1 cup
Ghee-1/4 cup
Mountain banana-4
Raisins, cashewnuts-few
Cardamom powder-1/2 tsp
Method
Heat the ghee, fry raisins and cashew nuts.
Add rice, mix for 2 mts.
Add sugar, mix for 2 mts.
Add coconut milk and cardamom powder.
Cook it.
Finally add banana cubes and mix evenly.
Sprinkle chopped dates.
7. COCONUT PULAO
Ingredients
Basmati rice-1 cup
Coconut milk-2 cup
Sugar-1 cup
Cardamom powder-1/2 tsp
Ghee-1/4 cup
Raisins, cashewnuts-few
Coconut scrapped-1/2 cup
Method
Heat the ghee, fry raisins and cashew nuts.
Add scrapped coconut and mix till coconut gets brown.
Boil coconutmilk, add rice and cardamom powder.
Cook it.
Add sugar and keep in simmer till it dissolves and get little dry.
Sprinkle ghee fried coconut, nuts and raisins.
8. CAULIFLOWER PEAS PULAO
Ingredients
Basmati rice-1 cup
Cauliflower-1 cup
Peas-1/2 cup
Onion-1
Tomato-1
Green chilly-2
Ginger garlic paste-1 tbsp
Turmeric powder-1/4 tsp
Jeera powder-1 tsp
Dhaniya powder-1 tsp
Chilly powder-1 tsp
Salt
Oil and ghee
Method
Heat oil and ghee, add onion, green chilly.
Sauté for 2 mts.
Add cauliflower and peas, mix for 2 mts.
Add tomato, ginger garlic paste and all powders mentioned.
Mix all evenly.
Add salt, rice.
Mix 2 mts.
Add water, coriander leaves.
Cook till the rice is done.
9. MINT PULAO
Ingredients
Basmati rice-1 cup
Cloves, cinnamon, cardamom, bay leaves, cashew nuts -few
Sliced onion-1/2 cup
Green chilly-2
To paste and dilute:
Mint leaves-1 cup
Water
Mix both and take as 2 cups of water.
To grind
Coconut-1 tbsp
Ginger-1/2 inch
Garlic-5 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2
Oil-2 tbsp
Salt
Ghee-1 tbsp
Method
Soak the rice for 30 mts and drain water.
Heat oil and ghee.
Season Cloves, cinnamon, cardamom, bay leaves, and cashew nuts in it.
Add chopped onion and green chillies.
Mix for 2 mts.
Add coconut masala paste and mix till raw smell goes.
Add rice and mix for 1 mt.
Add mint water and salt.
Cook and serve with raita.
Ingredients
Basmathi rice-1 cup
Coconut milk-2 cup
Salt
For tempering:
Bayleaves, cinnamon, cloves, aniseeds-few
Garlic-8 flakes
Method
Soak the rice for 15 mts.
Drain water and roast lightly with ghee.
In oil season Bayleaves, cinnamon, cloves, aniseeds and add garlic .
Add coconut milk, salt and allow it to boil.
Add rice and cook it.
Serve with spicy gravey: chicken, mutton, egg, etc
For vegetarians: potato, baby corn, mushroom gravey.
Look for the potato curry in the section side dishes
1. TOMATO PULAO
Ingredients
Basmati Rice -1 cup
Tomato-3
Coconut milk-1 ½ cups
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
Method
Blanch the tomatoes and grate it.
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add tomato and mix for 5 mts.
Add coconut milk, salt and rice.
Cook it.
Sprinkle coriander leaves.
2. CHENNA PULAO
Ingredients
Basmati Rice -1 cup
White chenna-1 cup
Coconut milk-2 cup
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
Method
Soak the chenna anight and cook ¾ th with salt.
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add chenna, rice and mix once.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.
3. PEAS PULAO
Ingredients
Basmati Rice -1 cup
Fresh peas-1 cup
Coconut milk-2 cup
Sliced onion-1
Green chilly-4
Ginger garlic paste-2 tsp
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
Method
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add onion and chillies, mix for 2 mts.
Add ginger garlic paste, mix for 2 mts.
Add peas and rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.
4. CORN METHI PULAO
Ingredients
Basmati Rice -1 cup
Cooked corn-1 cup
Methi leaves-1/2 cup
Coconut milk-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp
Method
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add methi, mix for 2 mts.
Add paste and mix till raw smell goes.
Add corn and rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.
5. CORIANDER LEAVES PULAO
Ingredients
Basmati Rice -1 cup
Coriander leaves-1 cup
Coconut milk-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt
To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp
Coriander leaves-1/4 cup
Method
Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add coriander leaves, mix for 2 mts.
Add paste and mix till raw smell goes.
Add rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
6. BANANA PULAO
Ingredients
Basmati rice-1 cup
Coconut milk-2 cup
Sugar-1 cup
Ghee-1/4 cup
Mountain banana-4
Raisins, cashewnuts-few
Cardamom powder-1/2 tsp
Method
Heat the ghee, fry raisins and cashew nuts.
Add rice, mix for 2 mts.
Add sugar, mix for 2 mts.
Add coconut milk and cardamom powder.
Cook it.
Finally add banana cubes and mix evenly.
Sprinkle chopped dates.
7. COCONUT PULAO
Ingredients
Basmati rice-1 cup
Coconut milk-2 cup
Sugar-1 cup
Cardamom powder-1/2 tsp
Ghee-1/4 cup
Raisins, cashewnuts-few
Coconut scrapped-1/2 cup
Method
Heat the ghee, fry raisins and cashew nuts.
Add scrapped coconut and mix till coconut gets brown.
Boil coconutmilk, add rice and cardamom powder.
Cook it.
Add sugar and keep in simmer till it dissolves and get little dry.
Sprinkle ghee fried coconut, nuts and raisins.
8. CAULIFLOWER PEAS PULAO
Ingredients
Basmati rice-1 cup
Cauliflower-1 cup
Peas-1/2 cup
Onion-1
Tomato-1
Green chilly-2
Ginger garlic paste-1 tbsp
Turmeric powder-1/4 tsp
Jeera powder-1 tsp
Dhaniya powder-1 tsp
Chilly powder-1 tsp
Salt
Oil and ghee
Method
Heat oil and ghee, add onion, green chilly.
Sauté for 2 mts.
Add cauliflower and peas, mix for 2 mts.
Add tomato, ginger garlic paste and all powders mentioned.
Mix all evenly.
Add salt, rice.
Mix 2 mts.
Add water, coriander leaves.
Cook till the rice is done.
9. MINT PULAO
Ingredients
Basmati rice-1 cup
Cloves, cinnamon, cardamom, bay leaves, cashew nuts -few
Sliced onion-1/2 cup
Green chilly-2
To paste and dilute:
Mint leaves-1 cup
Water
Mix both and take as 2 cups of water.
To grind
Coconut-1 tbsp
Ginger-1/2 inch
Garlic-5 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2
Oil-2 tbsp
Salt
Ghee-1 tbsp
Method
Soak the rice for 30 mts and drain water.
Heat oil and ghee.
Season Cloves, cinnamon, cardamom, bay leaves, and cashew nuts in it.
Add chopped onion and green chillies.
Mix for 2 mts.
Add coconut masala paste and mix till raw smell goes.
Add rice and mix for 1 mt.
Add mint water and salt.
Cook and serve with raita.
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