Bachelor's Pulav
Indian flavoured rice with daal and fryums
Cooking Instructions
- 1
Rinse the rice till the water runs clear of starch. Then soak it in enough water for 30 minutes and keep it aside
- 2
In a thick pan/pot (ones with lid), heat 4 tbsp of olive oil and fry onions and green chilli with ginger garlic paste and garam masala for 5 minutes, till the aroma is raised
- 3
Add all the vegetables, turmeric and salt and fry again. Sprinkle water if the vegetables get sticky. Saute in low flame for 2-3 minutes.
- 4
Add the drained rice to the pot, add ghee and mix it well with the masala. Saute in low flame for 2-3 minutes
- 5
Pour water as per rice's quality and stir. (For long grain rice/basmati, you need to add 3 cups of water to one cup of rice. 1:2 for Japanese rice)
- 6
Cover the pot/pan tightly and allow the rice to cook in medium flame.
- 7
Check frequently if the water is enough. If necessary, add some more. (Based on rice's quality)
- 8
Once the water is absorbed, gently stir the rice without breaking the grains. Serve it with Raitha (yogurt mixed with chopped onions, tomatoes and salt) or Daal.
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