BM #118 Week 2 Day 3 - 

In this series of cooking from three different states, I wanted to include something from uttar Pradesh and so I searched in my bookmarks and the link inevitably took me to  Vaishali's blog.

This flavorful pulao was unique to me as I never add potatoes and cauliflower. I served it with tomato raita and salad to the side.

I made this on a fall weekend when our backyard was full of dried leaves all over and so thought to take the pictures outside. 

Let me know how you like the pictures.



Recipe Source Vaishali
Ingredients - 

Basmati Rice 1 1/2 cups
Ginger-Garlic-Green Chili Paste 1 Tbsp
Turmeric, Salt, Red Chili Powder as needed
Coriander Powder 2 tsp
Cumin Powder 1 tsp 
Yogurt 1/2 cup
Vegetables - Potatoes cubed 1 cup
Green Beans stringed and chopped handful
Green Peas handful
Carrots cubed 1 cup
Cauliflower florets 1 cup
Seasoning  -
(Ghee 3 Tbsp
Bay Leaves 2-3
Cumin Seeds 1 tsp
Star Anise 1
Cloves 3-4
Cinnamon 1 inch
Peppercorns 8-10
Big Cardamom 1
Cardamom 2)



Method Of Preparation -

Wash and soak basmati rice for about half an hour.

In a heated saucepan, add ghee and the rest of the seasoning.

Saute for a few seconds and add the ginger-garlic-green chili paste. Saute for a minute until the raw smell disappears.

Add in the vegetables, sprinkle salt, turmeric, coriander powder, cumin powder, red chili powder.

Mix well and cook for a couple of minutes. Add the washed and drained rice and saute for a couple minutes. 

Add yogurt. Mix well and add about two and a half cups of water and cover allowing the rice to cook. [I prefer to transfer the contents into a rice cooker and cook the rice.]

Serve the Tehri with raita and salad.

BMLogo

Preparation Time 15 minutes + Cooking time 25 minutes
Serves 4-5

2 comments

  1. I have seen this in Vaishali's blog and loved it. How flavorful and good change from the routine pulao. Love it.

     
  2. Radha Says:
  3. Perfect lunch! It's a great idea to enjoy the fall weather with a yummy lunch outside.

     
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