Kathal Pulao

Name: Kathal Pulao
Total time: 3600 s
Cuisine: Indian
Ingredients: -250 gm Basmati Rice soaked in water for 30 minutes; 150 gm Ghee; 25 gm cashew nuts; 20 gm kishmish; 2 bayleaf; 5 dalchini; 6 Small elaichi-; 5 Laung-; to taste Sugar; to taste Salt; 100 gm curd; 1 tablespoon Red Chilli powder; 1 tablespoon coriander powder; 1 tablespoon ginger paste; 2 star anise; 300 gm Kathal; 1 pinch Keshar

Sampa Bardhan Ray @sampa_bardhan_ray

#GA4 #Week8

Sampa Bardhan Ray @sampa_bardhan_ray

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Ingredients

1 hrs

-250 gmBasmati Rice soaked in water for 30 minutes
150 gmGhee
25 gmcashew nuts
20 gmkishmish
2bayleaf
5dalchini
6Small elaichi-
5Laung-
to tasteSugar
to tasteSalt
100 gmcurd
1 tablespoonRed Chilli powder
1 tablespooncoriander powder
1 tablespoonginger paste
2star anise
300 gmKathal
1 pinchKeshar

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Steps

1 hrs

1

First peel the kathal skin and remove the centre part chop kathal in small pieces and peel and chop the seeds.
2

In the pressure cooker add 1 glass of water,1/2 teaspoon turmeric,1/2 teaspoon salt and chopped kathal and cook till down.
3

Drain the kathal and squeeze out the water.
4

Heat 2 tablespoon of ghee in a pan and shallow fry.Add
Bayleaf, elachi, dalchini,laung,star anise and the kathal.Then add ginger paste, Chilli powder and yogurt.Mix well and cover the pan.
5

Warm milk and add crushed saffron in warm milk and keep aside.
6

Wash and soak rice for 15 minutes.Boil enough water in a big pan add the whole spices,salt and soaked rice. keep aside.
7

Then add boiled rice with cooked kathal in the pan.Mix properly and sprinkle saffron milk on it.
8

Cover the pan with a tight lid and simmer for about 5 minutes.
9

Serve hot