| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
For Basmati Rice -
- 2 cups Basmati Rice
- 4 cups Water
- 2 Dried Bay Leaves
- 2 Cloves
- 2 Green Cardamoms
- 2” piece of Cinnamon
- 1 tsp Oil/Ghee
- Salt as needed
For the Spice Paste –
- 4” Piece of Ginger
- 12-15 Garlic Pods
- 2-3 Green Chillies
For Caramelized Onions –
- 3 Onions Large
- Salt as needed
- 2 tbsp Oil/Ghee
For the Pulao Masala -
- 2 cups Mixed Vegetables (Carrots, French Beans, Cauliflower, Potato and Green Peas)
- 1 cup Thick Yogurt
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- Salt as needed
- 3 tsp Oil/Ghee
- 4 tbsp Hot Milk
- A big pinch of Saffron
- 1/4 cup Chopped Mint Leaves tightly packed
Ingredients
For Basmati Rice -
For the Spice Paste –
For Caramelized Onions –
For the Pulao Masala -
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Instructions
- To cook the Basmati rice, bring water to boil on heavy bottomed pan. Add all the spices – bay leaves, cloves, cardamoms, cinnamon along with salt and ghee/oil. As the water boils, add rice and cook on low flame for 7-10 mins.
- Fluff up the recipe gently and let it cool down on a large, wide plate.
- To make caramelized onions, heat oil/ghee in a non-stick pan and add finely julienned onions. Add salt as needed on top and fry on low flame, stirring occasionally.
- Meanwhile, make a fine paste of green chillies, garlic and ginger.
- Soak saffron strands in hot milk and set aside.
- As the onions turn soft and golden, remove them onto a plate.
- In the same pan, add a tsp of oil and fry the vegetables (cubed or julienned) along with salt as needed until half cooked. Remove them and set aside.
- Add 2 tsp of ghee/oil into the same pan. Once hot, add the prepared spice paste and fry until the raw smell is gone.
- Next add yogurt along with red chilli powder and garam masala along with salt needed for the pulao masala.
- Cook the yogurt for 2-3 mins on low flame and add the half cooked vegetables.
- Cook until the sauce slightly thickens up.
- To make the dum, grease a deep bottomed pot with ghee and add a layer of basmati rice.
- Next add 1/3rd of the vegetable yogurt masala all over the rice followed by fried onions.
- Add a layer of rice, pulao masala and fried onions again. Cover it up with the final layer of rice and sprinkle saffron milk on top followed by fried onions.
- Finally sprinkle chopped mint leaves all over the top.
- To put the pulao on dum, heat an iron tawa or griddle on low flame and place the pulao pot on top of the tawa/griddle. Close with a lid and place a heavy weight on top. Keep it on dum for 12-15 mins.
- Gently fluff up the pulao and serve hot with Mirchi ka Salan and raita.
