White Pulao & Spicy Gravy Recipe

Serve the White Pulao and Spicy Gravy together for a flavorful and satisfying meal. You can also pair it with raita (yogurt dip) and papad (thin crispy flatbread) for a complete Indian-inspired meal. Here's a recipe for White Pulao and Spicy Gravy:

White Pulao

Ingredients:

• 1 cup basmati rice
• 1 tablespoon ghee (clarified butter) or oil
• 1 small onion, thinly sliced
• 1 small carrot, finely chopped
• 1/4 cup green peas (fresh or frozen)
• 2 cups water
• Salt to taste
• Whole spices (1 bay leaf, 2-3 cloves, 2-3 green cardamom pods, 1-inch cinnamon stick)

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20 minutes, then drain.
2. Heat ghee or oil in a pan over medium heat. Add the whole spices (bay leaf, cloves, cardamom, cinnamon) and sauté for a minute until fragrant.
3. Add the sliced onions and cook until they turn translucent and lightly browned.
4. Add the chopped carrot and green peas. Stir-fry for a few minutes until the vegetables are slightly tender.
5. Add the drained basmati rice to the pan and sauté for a minute to coat the rice grains with the ghee and spices.
6. Add water and salt to taste. Give it a gentle stir.
7. Cover the pan with a tight-fitting lid and cook on low heat for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Remove from heat and let the pulao rest for a few minutes. Fluff the rice gently with a fork before serving.

Spicy Gravy

Ingredients:

• 2 tablespoons oil
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste
• 1 teaspoon red chili powder (adjust according to spice preference)
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1 cup mixed vegetables (such as carrots, peas, bell peppers)
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan or skillet over medium heat.
2. Add the chopped onion and sauté until it turns golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add the tomato puree and cook for a few minutes until the oil separates.
5. Add red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well to combine the spices with the tomato base.
6. Add the mixed vegetables and stir to coat them with the spice mixture.
7. Cover the pan and cook on low heat until the vegetables are tender, stirring occasionally.
8. Once the vegetables are cooked, add a little water if needed to adjust the consistency of the gravy. Simmer for a few more minutes.
9. Garnish with fresh coriander leaves.