Masala Pulao

MASALA PULAO WITH 2 RAITAS

Masala Pulao With Two Types of Raita

Preparation time 10-15 minutes

Cooking time 25-30 minutes

Serve 2-4

For Ginger Green Chili Paste

• ½ inch Ginger, peeled, slice,
• 2 Green chilies (less spicy & cut into half)
• Salt to taste,

For Masala Pulao

• 2 tbsp Ghee,
• 1 tbsp Oil,
• 5-6 Black peppercorns,
• 1 Black cardamom,
• ½ inch Cinnamon stick,
• 1 Bay leaf,
• ½ tsp Cumin seeds,
• 4 medium Onion, sliced,
• Prepared Ginger Green chili paste,
• 2 medium Potato, peeled, cut into diced,
• 2 medium Carrot, peeled, cut into diced,
• 1 medium Cauliflower, cut into florets,
• ⅓ cup Curd, beaten,
• ½ tsp Turmeric powder,
• 1 tsp Degi red chili powder,
• 1 tsp Coriander powder,
• Salt to taste,
• 6-7 Cashewnut,
• 1 ½ tsp Kewra water,
• 2 cups Water,
• Salt to taste,
• 6-7 French beans, chopped,
• ⅓ cup fresh Green peas,
• 3 cup Sella basmati rice (soaked for 20 minutes)
• Water as required,

For Bottle Gourd Raita

• ⅓ cup Curd, beaten,
• ½ medium Bottle gourd, peeled & grated,
• 1 Green chili (less spicy & finely chopped)
• 1 tbsp Coriander leaves, finely chopped,
• Salt to taste,
• A pinch of degi red chili powder,

For Papad Raita

• ⅓ cup Curd, beaten,
• 1 medium Tomato, finely chopped,
• 1 Green chili (less spicy & finely chopped)
• Salt to taste,
• A pinch of roasted cumin powder,
• ¼ tsp Degi red chili powder,
• 1-2 roasted Papad, crushed,

For Tadka

• 1 tbsp Ghee,
• 1 Green chili, slit,
• ½ medium Tomato, dice,
• 5-6 Cashewnut, halves,
• A pinch of degi red chili powder,
• Salt to taste,

For Garnish

• Coriander Sprig

Process

For Ginger Green Chili Paste

1. In a mortar pestle, add ginger, green chili, salt to taste and make a coarse paste.
2. Keep it aside for further use.

For Masala Pulao

1. In a handi, add oil, ghee, once it’s hot, add black peppercorns, black cardamom, cinnamon stick, bay leaf, cumin seeds and let it splutter well.
2. Add onions and saute it until light golden brown in color.
3. Add prepared ginger green chili paste and saute it for 1-2 minutes on moderate heat.
4. Add potatoes, carrots, cauliflower and saute for a while.
5. Add curd, turmeric powder, degi red chili powder, coriander powder and saute for a few minutes.
6. Add salt to taste, cashewnut, kewra water and mix well.
7. Add water, salt to taste, french beans, green peas and mix it well.
8. Now, add sella basmati rice, water and mix.
9. Cover it with the lid and cook on moderate heat for at least 15-20 minutes.
10. Once the rice gets cooked well, turn off the flame and keep it aside for resting.
11. Transfer it into a serving dish with prepared raitas and garnish it with prepared tadka and coriander sprig.

For Tadka

1. In a shallow pan, add ghee, once it's hot, add green chili, tomato, cashewnut and saute it on moderate flame.
2. Add degi red chili powder, salt to taste and mix well.
3. Pour the tadka on top of the masala pulao.

For Bottle Gourd Raita

1. In a bowl, add curd, bottle gourd, green chili, coriander leaves, salt to taste and mix everything well.
2. Transfer it into a serving bowl. Sprinkle a pinch of degi red chili powder on it.

For Papad Raita

1. In a bowl, add curd, tomato, green chili, salt to taste, roasted cumin powder, degi red chili powder and mix well. Top it up with roasted crushed papad.
2. Transfer it into a serving bowl, garnish it with coriander sprig.