How to make Poha Pulao - SK Khazana -
Make this Jain Red Rice Poha Pulao as a great variation to the regular pulao. You will not be disappointed.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : red rice poha,
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Brinjal Potato Chilli Fry Chana Pindi Mughlai Jackfruit Malvani Drumstick
Poha Pulao - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Poha Pulao - SK Khazana Recipe
red rice poha 1 1/2 cups
Oil 1 1/2 tablespoons
Cumin seeds 1 teaspoon
Green cardamom 2
Bay leaves 2
Cloves 3-4
Cinnamon 1 inch
Green chillies slit 2
Sweet corn kernels boiled 1/4 cup
Green peas boiled 1/4 cup
Cauliflower small, cut into small florets and blanched 1/2
Tomato small 1
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Garam masala powder 1/2 teaspoon
Coriander powder 1/4 teaspoon
Cumin powder 1/4 teaspoon
Salt to taste
A pinch of sugar
Lemon 1/2
Fresh coriander leaves chopped 2 tablespoons
Grated fresh coconut for garnish
Fresh coriander sprig for garnish
Method
Step 1
Wash red rice poha and wash it thoroughly with sufficient water and drain.
Step 2
Heat oil in a non-stick pan, add cumin seeds, green cardamoms, bay leaves, cloves, cinnamon stick, and sauté till fragrant.
Step 3
Add green chillies and sauté for a few seconds. Add sweet corn, green peas, cauliflower, and tomato and sauté well. Cook for 1-2 minutes.
Step 4
In the poha, add turmeric powder, red chilli powder, garam masala powder, coriander-cumin powder, salt and a large pinch of sugar.
Step 5
Add the poha mixture to the pan, squeeze lemon juice into the pan.
Step 6
Add coriander leaves and mix well. Cook for 1-2 minutes.
Step 7
Transfer the poha pulao on a serving dish, garnish with grated coconut and coriander sprig. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
