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Aishwarya Atmakuri

Mom's Pulao

Updated: Jan 9, 2021

Happy Diwali! Although celebrations are not the same this year, our family is still trying to stay cheerful and celebrate. My mom made this vegetable paneer pulao and I'm more than happy about how this day is going.



Ingredients

  • 1 t oil

  • 1 T cumin seeds

  • 6 cardamum pieces

  • 8 cloves

  • 4 1-inch cinnamon sticks

  • 2 bay leaves

  • 2 2/3 c rice, uncooked

  • 2 T ghee

  • 1/4 c paneer, cubed

  • 1/4 c cashews

  • 1/2 onion, chopped

  • 3 cloves garlic, minced

  • 2 potatoes, cubed

  • 1 carrot, chopped

  • 10-15 green beans, chopped

  • 2 green chilies

  • 1 tomato, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 t salt

  • 1/2 t turmeric

  • 1/2 t red chili powder

  • 1 T biryani/pulao masala

  • 1/2 c yogurt

  • Cilantro

  • Raita (optional)


Directions

  1. Put 1 t oil, cumin seeds, cinnamon sticks, cloves, cardamum, and bay leaves and cook for 2 minutes till lightly fried. Add 2 L of water and bring to a boil for 5 minutes.

  2. Wash rice 2 to 3 times and add to the boiling water. Cook for 10 minutes on medium heat until rice is half cooked. Drain the excess water.

  3. In a separate pan, add 2 T ghee. Add paneer and fry until lightly golden. Set aside.

  4. To the remaining ghee, add cashews and fry until lightly golden. Set aside.

  5. To the same pan with ghee, add onions and garlic and fry for 4-5 minutes. Add potatoes, carrots, green beans, and green chilies. Cook for around 3 minutes. Add tomatoes and cook for 2 minutes. Add bell peppers and cook for 3-4 minutes, while mixing.

  6. To the vegetables, add salt, turmeric, red chili powder, and biryani/pulao masala. Add yogurt, paneer, and cashews and cook for 2 minutes while mixing.

  7. Add 2 c water to the yogurt and vegetable mixture and boil for 3 minutes. Add half cooked rice to the top of the mixture and cook for 10 minutes with a closed lid. Do not stir or open before 10 minutes.

  8. Mix pulao together. Add cilantro leaves as garnish. Serve with raita.

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