This is a simple yet tasty Pulav. Mildly spiced and flavorful aromatic rice that can be made quickly. The brown onions give a sweet and crunchy texture. So Il not waste any more time and lets jump to the recipe... Happy Cooking...
Ingredients:
Basmati Rice - 1 cup
Onion - 2 medium
Whole garam masala - Cinnamon -1 inch piece,Cloves -2, Cardamom -1, bay leaf -1
Salt to taste
Ghee - 1 tbsp
Water - 2 cups
Coriander leaves for garnish
Method:
In a cooker or a heavy bottom vessel(with lid) add ghee. Once it heats up, add whole garam masala and onions. Roast till onions turn brown.
Now add rice with water. Add salt and cook covered. Cook till done.
Wash and soak 1 cup of rice in 2 cups of water.
In a cooker or a heavy bottom vessel(with lid) add ghee. Once it heats up, add whole garam masala and onions. Roast till onions turn brown. Now add rice with water. Add salt and cook covered. Cook till done.
Garnish with corriander leaves. Serve hot with Veg Kofta curry, Tofu Masala, Veg Korma, Lobia Masala.
I have made many types of biryani's and pulav but never tried Dum Style. I always thought that it is difficult and may not be able to make it. But I googled the recipe and tried it. Amazing result. Dum means slow cooking for a long time. This biryani is not at all complicated however will require your time and patience. So try this out when you really have time. I tried this on a sunday. Hope you try this as well.
Happy Cooking...
Ingredients:
For the rice:
Rice - 1 cup
Cloves - 3
Cardamom - 2
Cinnamon - 1 stick
Salt to taste
Water as required
For the Veg gravy
Mixed Vegetables - 2 cups
Onion - 1 big
Curd - 1 cup
Whole Garam masala - 2 tbsp
Green chillies - 2-3
Garam masala powder - 2 tbsp
Coriander leaves - 2 tbsp
Mint leaves - 2 tbsp
Oil/Ghee - 3 tbsp
Salt to taste
Method:
In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, cardamom and salt.
Cover and simmer till the rice is nearly cooked. Drain and keep aside.
Heat a pan and add oil/ghee. Add thinly sliced onions and fry them until brown.
Keep them aside.
In the same kadhai add slit green chillies and whole garam masala spices. Saute for 2 minutes.
Add cut vegetables and cook for 5-8 minutes.
Now add garam masala powder, salt and mix well.
Add curd and cook for another 3-5 minutes.
Now in a deep vessel spread the rice
Top it up with veg gravy and repeat the steps until rice and gravy is finished.
Finally add coriander leaves, mint leaves and brown onions.
Seal the vessel with aluminium foil. Place a plate and mortar(or a heavy thing) over so that the steam does not escape.
Clean and wash the rice in running water. Soak the rice in water for 30 minutes.
In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, cardamom and salt.
Cover and simmer till the rice is nearly cooked. Drain and keep aside.
Heat a pan and add oil/ghee. Add thinly sliced onions and fry them until brown. Keep them aside.
In the same kadhai add slit green chillies and whole garam masala spices. Saute for 2 minutes. Add cut vegetables and cook for 5-8 minutes. Now add garam masala powder, salt and mix well. Add curd and cook for another 3-5 minutes.
Now in a deep vessel spread the rice and top it with vegetable gravy and repeat the step until rice and gravy is finished. Top it up with coriander leaves, mint leaves and brown onions. Seal the vessel with aluminium foil.
Now for the dum, you can use dough to seal the vessel. But I used another technique. This is a sure shot way to avoid the base from getting burnt.
Heat a tawa on medium flame. Keep the sealed vessel on the tawa and cook for about half hour. Cover it with a plate and I kept mortar so that the steam cannot escape.
Serve hot with raita.
Sending this to WTML Event @ A day through my life & Gayathri's Cookspot
Sending this recipe to
