Friday, January 2, 2015

Achaari Coriander Pulao


Rice: 2 cups
Pickle oil or Mustard oil: 3 tsp.
Dried red chilli: 2
Fennel seeds: 1 tsp.
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/2 tsp.
Cloves: 2
Bay leaves: 2
Turmeric powder: 1 tsp.
Onion (chopped): 1
Ginger (chopped): 1 inch
Garlic (chopped): 3 cloves
Yoghurt: 4 tsp.
Red chilli powder: 1 tsp.
Salt to taste
Garam masala: 1/2 tsp.
Coriander: 1 bunch

  1. Add onion, ginger, garlic, dried red chilli, fennel seeds, fenugreek seeds, cloves, bay leaves to a mixer and grind to a smooth paste. To this add yoghurt, turmeric powder, garam masala, some chopped coriander leaves, 1 tsp. pickle oil and keep aside for 30 minutes.
  2. Boil the rice and keep aside. 
  3. Heat the remaining 2 tsp. oil and add mustard seeds and coriander seeds. Add the remaining chopped coriander and save some for garnish. Mix well and add the ground mix which was kept previously.
  4. Add salt and red chilli powder and mix well. Let the mix cook for about 10 minutes, when the raw smell no longer appears. 
  5. Add the boiled rice and mix well. Garnish with coriander leaves and serve with any raita. 

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