How to make Pulao lajavab -
This is another version of phodnicha bhaat but with the flavour of saffron
This recipe is contributed by Member dr. chitra phil.
Main Ingredients : Cooked Basmati Rice (पके हुए बासमती चावल), Saffron
Cuisine : Maharashtrian
Course : Rice
For more recipes related to Pulao lajavab checkout Rice In Lotus Leaf, Baked Palak Paneer Rice, Thai Biryani, Thai Style Fried Rice . You can also find more Rice recipes like Saffron Khichdi Mixed Vegetable Tamarind Rice Corn And Pumpkin Pulao Citrusy Babycorn Rice
Pulao lajavab Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pulao lajavab Recipe
Cooked Basmati Rice 2 cup
Saffron 2 tablespoons
Onion sliced 1 medium
Ginger-garlic paste 1 tablespoon
Cumin seeds 1 teaspoon
Green chillies 2
Mint leaves a few
coriander leaves chopped a few sprigs
Salt to taste
Saffron (kesar) soaked in 2 tablespoon milk a few
Method
Step 1
Heat ghee in a non stick pan, add onions and ginger garlic paste, saute till transparent.
Step 2
Add cumin seeds, green chillies, rice, mint, coriander and salt. Mix well.Add saffron milk and toss well.Serve hot.
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