Why recepie famous for?
This pulao looks golden in colour and the taste is also nice. We can serve it with any soup or gravy veg.
Ingredients
1 cup long grained rice (basmati)
2 cardamoms
2 cloves (laung / lavang)
1 tsp oil
salt to taste
4 bread slices cut into cubes
6 cashewnuts (kaju)
6 raisins (kismis)
2 tbsp ghee
2 cups sliced onions
2 cups potatoes slices
1/2 tsp turmeric powder (haldi)
3 chopped green chillies
1 tsp garam masala
1 chopped yellow capsicum
a pinch of yellow food colour
For The Garnish
chopped coriander (dhania)
Instructions
Wash and cook the rice in excess water along with cardamom, cloves, salt and little oil.
Drain the excess water and keep aside.
Heat the oil in a kadhai, add the bread and fry till they turn golden brown.
In the same oil, add the cashewnuts and raisins and fry till they turn golden brown. Keep aside.
Heat the a ghee in a deep pan, add the potatoes and saute till they turn crisp.
Add the onions and saute it till it turns to brown.
Add the turmeric, green chilli, salt, garam masala, chopped capsicum and cooked rice and mix well.
Dissolve the colour in little water and add to the rice and mix it gently.
Add cashew, raisin and fried bread to it then garnish it with corinder and serve hot.
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