Rice is a fundamental food in many cultural cuisines around the world and it is also an important cereal crop.
It combined with various vegetables and spices, can really make an incredible recipe.
Ingredients
- 2 cups – Basmati Rice
- 1 – Onions
- 3 tbsp – Ghee
- 1 – Carrots, cut into cubes
- 1 – Potatoes, cut into cubes
- 1/2 cup – Peas
- 1 cup – Cauliflower, cut into florets
- 2 tbsp – Cashew nuts
- 1 tbsp – Raisins
- Salt To Taste
- 1 Pinch – Turmeric powder
- Grind to Paste:
- 1 Inch – Ginger
- 5 – Garlic cloves
- 1 – Onions
- 3 – Green chilies
- 2 – Cinnamon sticks
- 3 – Cloves
- 1/4 cup – Mint leaves
- 3 – Cardamoms
How to make Punjab Pulao
- Soak rice for half an hour.
- Heat 1 Tbsp of ghee is a pan, fry cashew nuts and raisins and keep them aside.
- Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Then, add the vegetables and mix well.
- Cook until the masala separates from oil and vegetables gets tender. Add turmeric powder.
- Add rice, salt, and four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
- Just before serving take the rice in serving bowl, add the nuts and mix well.
- Serve Punjabi pulao hot with any dal or raita.
