Sunday, April 17, 2011

Coriander Pulav/Biriyani

     This is another one good recipe which i found from MB's cook book.When i tired for the first time itself it turned out very well and im sure every one will like it especially kids..Generally for all kinds of pulav and biriyanis i wont use basmati rice because my hubby wont prefer it.So very rarerly only i'll be using basmati rice.For this recipe i've used normal boiled rice which i use for my normal day to day cooking.

Ingredients :

Rice 1 cup(boiled rice)
Onion 1 big
Tomato 2 medium sized
Potato 1 big sized
Peas(frozen)1/4 cup
Garam Masala 1/2 tsp
Dhania Powder 3/4 tsp
RedChillie Powder 1/4 tsp(optional)
Gingergarlic Paste 1tsp
Salt to taste
Oil 3 tbsp
Water 3 1/2-4 cups

Grinding  :

Coriander leaves 1/2 bunch
Mint leaves one fist or 15leaves
Green chillies 4-5

Method :

1.Cut onion lengthwise,tomato and potato into cube shape.Soak the rice for 30mins.Now add onion to a heavy bottomed pan(i used normal) and saute it and the add gingergarlic paste.

2.Now add tomato's and saute it till becomes mushy.

3.Once the tomato has turned to mushy add potatoes.

4.Fry potatoes for few mins.Now grind the coriander,mint leaves and green chillies together and add to the satued veggies.

5.Once u add the paste start frying all the veggies till the raw smell comes out.Now add all the masala powders and salt and again saute for few mins.

6.Now strain water from the rice and saute for few mins.

7.Saute the rice for few mins and then add the water,salt and frozen peas.

8.Once the water starts boiling close the lid and once starts escaping through the vent put the weight.
When whistle is about to come sim the stove and keep it for 8 to 10mins and off the stove.Serve hot with any kind of raita.

Note :

If you grind the coriander,curry leaves and g. chillies before hand means add lemon juice to the grinded paste and keep otherwise the green color will change.To avoid that i grinded the paste last minute and  added immediately in the pan.


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