Schezwan pasta pulao

Name: Schezwan pasta pulao
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1 cup elbow pasta; 2 cup water; 18-20 splitted cashew nuts; 1 inch cinnamon; 2 bay leaves; 3-4 green cardamom; 1 black cardamom; 8-10 black pepper; 2 cloves; 1 tsp cumin seeds; 1 chopped capsicum; 1 chopped carrot; 1/2 cup green peas; 1 medium sized onion chopped; 2 green chilli; 1 chopped tomato; 2 tbsp coriander leaves; 2 tbsp schezwan sauce; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; Salt as per taste; 4-5 tsp refined oil

Bobly Rath @cook_241086

#Ingredientrice(
day3)

Bobly Rath @cook_241086

#Ingredientrice(
day3)

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Ingredients

20 minutes

3 servings

1 cupbasmati rice
1 cupelbow pasta
2 cupwater
18-20splitted cashew nuts
1 inchcinnamon
2bay leaves
3-4green cardamom
1black cardamom
8-10black pepper
2cloves
1 tspcumin seeds
1chopped capsicum
1chopped carrot
1/2 cupgreen peas
1medium sized onion chopped
2green chilli
1chopped tomato
2 tbspcoriander leaves
2 tbspschezwan sauce
1/2 tspturmeric powder
1/2 tspred chilli powder
Salt as per taste
4-5 tsprefined oil

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Steps

20 minutes

1

Wash and rinse the rice and roast the rice with 1 tsp oil and cook it till 1 whistle in pressure cooker.
2

Boil the pasta with water for 7-8 minute in water and 1 tsp of oil. Strain them from water and wash them in running water and keep aside.
3

Heat a pan and put oil in it.
4

Then add cumin seeds in it and when they crackle add all the bay leaves, green and black cardamom, cloves,cinnamon, and black pepper in it and roast it for 1 minute.
5

Then add the chopped onion in it.When they become translucent add the chopped carrot,green peas, capsicum in it and cook it for 4-5 minutes.
6

Then add the splinted cashew nuts, chopped tomatoes and schezwan sauce, salt and turmeric powder and cook it for another 3-4 minutes.
7

Add the boiled pasta in it and mix it well and then add the boiled rice in it and mix it well and cook for sometimes.
8

Switch off the flame.Your schezwan pasta pulao is now ready to serve.
9

Garnish with chopped coriander leaves and serve hot with any type of raita.

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Cooksnaps

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Bobly Rath @cook_241086

on December 15, 2018 16:40

https://www.youtube.com/channel/UCwaxWBjVDAzDBiLOIHy2U2gln every dish I always like to give some traditional touch. In my every dish there must be an authentic odia touch.