You can see many types of Pulav these days in all blogs, as Rice Mela hosted Srivalli is in air! I wanted to post this before the date line however the last week of November was really disturbing and could not post anything. I hope Srivalli will accept this for her Rice Mela.
You need the following :
Pudina/Mint Leaves - one small bunch
Coriander Leaves - 4 lines
Cloves - 2
Cinnamon - 1" piece
Marathi Moggu - 4 (click on it to see the pic)
Green Chillies - 5 for 1 paavu (approx 1/4 Kg)
Grated Coconut - 1.5 cup (1cup holds100ml water)
Thick Coconut Milk : 50 ml
Ginger - 1" piece
Garlic - 3 big pods or 6 small pods (small means Indian variety)
Rice - 1 Paavu (approx -1/4 Kilo) (if using basmati, wash and soak for 15 min)
Oil/Butter - 3 tbsp (preferably sunflower/gingely oil)
Curry Leaves - from one line and Mustard 1 tsp
Carrot, French Beans, Peas, Potato, Onion cut into desired shape
1. In a pan roast/fry cloves, cinnamon, marathi moggu and green chillies with half a teaspoon of oil.
2. Grind roasted cloves, cinnamon, marathi moggu and green chillies with coriander, Mint, grated coconut ginger and garlic to a smooth paste.
3. Heat cooker pan and add oil. Add a tsp of mustard and when it stops spluttering add curry leaves.
4. Add all cut vegetables and sautee for 3 mins.
5. Add ground masala and sautee till the raw smell in masala goes away.
6. Add salt, and water (1 cup rice: 2cups water) and bring it to boil. Taste the water and check for correctness of salt.
7. Wash and drain rice. Add rice to boiling water and give a good stirr.
8.Close the cooker lid, place the weight. Cook it for 3-4 whistles. Switch off the cooker and let the pressure come down
9. Open the lid and mix the rice and serve hot with cool cool onion tomato raita.
This goes to Sri's Rice Mela
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