Haryali Fusion Pulao

Name: Haryali Fusion Pulao
Total time: 3600 s
Yield: 2---3 People
Cuisine: Indian
Ingredients: 200 gm rice; 4 bowl water to soak; 1 bowl chopped methi/fenugreek leaves; 1 tomato; 1 Carrot; 1/2 bowl fresh peas; q green chilli; 1/2 inch ginger; 2 garlic cloves; As needed Water to make a paste; 2 cardamom (elaichi); 1 inch cinnemon stick; 2 cloves; 6 blackpepper corns; 1 bay leaf; 1 tbsp green coriander leaves; 2 medium sized onions; to taste Salt and Kashmiri red chilli Powder; 1/2 tsp garam masala; 1/2 tsp turmeric powder,1 small tsp sabut zeera; 4 tsp virgin groundnut oil; 2 tsp oil; As needed Mint leaves to Garnish; 8 cashews soaked in hot water for an hour; 6-7 raisins soaked in water; 1 tsp oil to saute raisins and cashews; 2 tbsp Dabur Coconut milk

Manika Dargan @cook_25830032

#Ga4#Week8#Pulao#My brother inspired me as he loves all kinds of veggie Pulao.This is healthy,fusion of greens along with veggies,nuts and Coconut milk.

Manika Dargan @cook_25830032

#Ga4#Week8#Pulao#My brother inspired me as he loves all kinds of veggie Pulao.This is healthy,fusion of greens along with veggies,nuts and Coconut milk.

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Ingredients

1 hour

2---3 People

200 gmrice
4 bowlwater to soak
1 bowlchopped methi/fenugreek leaves
1tomato
1Carrot
1/2 bowlfresh peas
q green chilli
1/2 inch ginger
2garlic cloves
As neededWater to make a paste
2cardamom (elaichi)
1 inchcinnemon stick
2cloves
6blackpepper corns
1bay leaf
1 tbspgreen coriander leaves
2medium sized onions
Powder spices
to tasteSalt and Kashmiri red chilli Powder
1/2 tspgaram masala
1/2 tspturmeric powder,1 small tsp sabut zeera
4 tspvirgin groundnut oil
2 tspoil
As neededMint leaves to Garnish
8cashews soaked in hot water for an hour
6-7raisins soaked in water
1 tsp oil to saute raisins and cashews
2 tbspDabur Coconut milk

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Steps

1 hour

1

Wash rice nicely in strainer.Soak basmati rice 1 bowl 200gms in 4 bowls hot water for 3 hours.
2

Wash properly 4 to 5 times.Peel peas.
3

Crush One green chilli,ginger piece and 2 garlic cloves.Make a paste with little water.
4

Pluck 1 small bowl methi leaves with small stems from bunch.Soak methi leaves in water for 10 minutes as it has dirt stuck.Wash properly 5 to 6 minutes.Chop finely add salt and keep for 10 minutes.
5

Chop one tomato finely,Chop one Carrot.Keep aside.Take out whole spices on a plate.
6

Heat Oil add ghee melt.Add jeera,add whole spices crackle it add onions and saute for few minutes.Add salt to taste,add ginger garlic and green chilli paste.Saute for few minutes.Add chopped Carrot,chopped tomatoes.Saute nicely.
7

Cook for few minutes.
8

Add methi leaves and saute for few minutes.Add peas in it.Add haldi powder,red chilli powder,garam masala powder.Add 3 bowls of water,add rice. Addb2 tbsp Coconut milk.Mix well.Pressure cook till 3 whistles.
9

All steps revealed.
10

Cook,mix all.
11

Add green coriander in it at last.
12

Cool and open.For Garnishing,few mint leaves.Saute cashews and raisins in ghee.
13

Serve hot with curds or Raita and pickle.
14

Serve hot.