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Main Ingredients | Leftover cooked Basmati rice, Onion |
Cuisine | Indian |
Course | Rice |
Prep Time | 6-10 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Fiery Tadka Pulao - SK Khazana
- 1 1/2 cups Leftover cooked Basmati rice
- 1 medium Onion
- 2 tablespoons Ghee
- 1/2 teaspoon Cumin seeds
- 3-4 Cloves
- 2-3 Green cardamoms
- 5-6 Black peppercorns
- 1 Bay leaf
- 1 tablespoon Ginger-garlic paste
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1/2 tablespoon Coriander powder
- 1/2 teaspoon Cumin powder
- 2 medium Tomatoes chopped
- to taste Salt
- 1 medium Carrot cut into diamonds and blanched
- 1/2 small Cauliflower cut into small florets and blanched with turmeric
- 5-6 French beans cut into diamonds and blanched
- 2-3 tablespoons Frozen green peas boiled
- 2 tablespoons Coriander leaves chopped
- Tempering
- 1 1/2 tablespoons Ghee
- 2-3 Green chillies diagonally sliced
- 1 inch Ginger cut into thin strips
Method
- Roughly chop onion. Heat ghee in a non-stick pan, add cumin seeds, cloves, green cardamoms, black peppercorns and bay leaf and sauté till fragrant.
- Add onion, mix and sauté till it turns golden brown.
- Add ginger-garlic paste, mix and sauté for 1-2 minutes. Reduce heat, add turmeric powder, red chilli powder, coriander powder and cumin powder, mix well and saute for 1-2 minutes.
- Add tomato and salt, mix well, cover and cook for 5 minutes.
- Add ¼ cup water and mix well. Add carrots, cauliflower, French beans, green peas, coriander leaves, rice and a little salt and mix well. Cover and cook for 10 minutes on very low heat.
- Meanwhile for the tadka, heat 1 tbsp ghee in a tempering pan, add green chillies and ginger strips, mix and sauté for a few seconds. Sprinkle a little water and let it catch fire. Add this to the rice mixture and cover immediately. Uncover after 1-2 minutes and toss lightly.
- Transfer into a serving plate, garnish with mint sprig and serve hot with papad and raita.
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