Wednesday, 4 November 2009

Theen Pulao

Multi -Tasking is the key to everything in today's world and it holds good for this recipe im giving you. If you read the recipe, it is very long. Dont get frightened though because all i have done is detailed out every task so that its easy for beginer's.
One day in all the early morning office hurry, i came up with this recipe of pulao with vegetables. My husband a non-veg food freak liked it so much he kept asking me to prepare it again. Made with all that was there in the fridge and with no interest in cutting and crying over onions, this pulao is made with 3 coloured pastes and 3 types of vegetables. Thats why the name "theen" = 3 pulao.Im giving you the recipe in exactly the same sequence that i did to save on time. So follow it carefully, especially the instructions on the heat for cooking. This will avoid burning your food !!!The key is to keep your veggies crunchy, so dont overcook them. The gravy in which you cook your rice and veggies is a rich sauce like consistency and that gives this pulao a unique flavour. So enjoy your "theen pulao".

Serves 6
Basmati Rice - 1cup
Baby corn- 8 nos, sliced into coins
Carrot - 1 no., cut into cubes
Beans- 12-15 nos. cut into 1/2 "
Refined Oil- 3 tbsp
Salt to taste.
1. White Paste
Onions- 3 medium size
Garlic- 5 pods
Ginger- 1"
2. Green Paste
Corriander leaves- 1/2 bunch
Capsicum - 1 no.
Green chilli- 1 no.
3. Red Paste
Tomato- 1 medium size
Turmeric Pwd- 1/4 tsp
Red Chilli Pwd- 1 1/2 tsp
Garam masala Pwd - 1/2 tsp
Corriander Pwd- 1 tbsp
You may substitute garam masala and corriander pwd with 1 tbsp chicken masala pwd.

Method of Preparation:
1. Cut all veggies and keep them ready. Its always better to do this before hand and refrigerate them.
2. Wash rice and soak in water.
3. Put all the ingredients for the white paste and mix in a blender till fine.
4. Heat oil in a kadai and pour in the onion paste. Fry on low medium heat.
5. Put all ingredients for the green paste and mix in the blender till fine.
6. Increase heat and let the white paste turns golden. Then add the green paste and fry again on low.
7.Meanwhile put your red paste ingredients into the blender and mix to a fine paste.
8. Increase heat and fry till the raw smell goes.
9. Add the red paste. Fry on medium heat for about 3-4 mins.
10. Add the chopped vegetables and mix untill well coated with masala.
11. Drain the water for the rice completely and add. Mix well and fry till the rice is well coated with the masala.

12. Add 2 cups of water and salt to taste. Cover and cook on medium heat for about 10 mins or untill rice is done.
13. Garnich with finely chopped onions, tomato and greens of spring onions.
14. Serve hot with raita or a wedge of lime.

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