Fans of comforting food, please stand up. In a style unique to us we present a meal that’s a celebration of familiar flavours and aromas. Basmati boiled with Indian whole spices is layered with a spicy tomato-based gravy teeming with carrot, haricot, green pea, cauliflower and finished off with coriander and ghee before being steamed to a fine harmony. Served with the grand kadhai veggie-curry from Banaras and onion-cucumber raita, this meal is nothing short of tasty bliss.
Basmati rice - 1.8kgs
Green Cardamom - 2gms
Cinnamon - 2gms
Bayleaf - 1gm
Star Anise - 2gms
Black Cardamom - 2gms
Refined oil - 15ml
Salt to taste
Blanched Carrot (diced) - 100gms
Blanched Haricot beans (diced) - 100gms
Green peas blanched - 100gms
Cauliflower (small florets, boiled) - 100gms
Coriander (chopped) - 30gms
Tomato puree - 200gms
Jeera powder - 20gms
Dhaniya powder - 25gms
Chilli powder - 25gms
Turmeric - 6gms
Sliced onion - 40gms
Chopped tomato - 35gms
Ginger-garlic paste - 30gms
Curd - 20gms
Ghee - 50gms
Rinse the rice well in water till it runs clear of starch. then soak it roughly for 30 mins in water. Drain the rice. Heat water in a deep bottomed pan, add all the whole spices. Cook the rice till the grains are 75% cooked. Drain the rice in a colander and set aside.
Vegetable base gravy:
Heat oil in the pan, add the thinly sliced onions. saute them on a medium flame, till golden. Now, add the ginger-garlic paste, stir and saute till the raw aroma of ginger-garlic is gone. Add chopped tomato and continue cooking. Now add all the powdered masala and let it simmer for sometime.
Reduce the flame and add the yoghurt slowly, stirring it.now and salt. stir very well and cook it on slow flame till the masala is cooked properly.in the end, add all the vegetables. Check seasoning and remove.
Now, arrange half of the veg gravy in the heavy bottom pan or 'hundi'. Add half of the cooked basmati rice on top of the veg layer. Sprinkle half of the chopped coriander and ghee evenly on this layer.
Top this layer with another layer of veg gravy, layer with the rice, chopped coriander, and ghee again.
Cover the pan with aluminium foil. And put a lid on top of it. Lower the flame and let the pulao cook for 25-30 minutes or till done and serve.
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