SHABNAMI PULAO 
|
Basmati rice |
350 gm |
|
Onion |
115 gm |
|
Coriander powder |
15 gm |
|
Red chili powder |
10 gm |
|
Cumin seeds |
5 gm |
|
Salt |
To taste |
|
Soya refined oil |
30 ml |
|
Soya nuggets |
150 gm |
|
Shelled green peas |
60 gm |
|
Ginger paste |
10 gm |
|
Garam masala |
10 gm |
|
Turmeric powder |
5 gm |
|
Water |
4 cups |
Wash rice and soak for an hour. Drain the water just before cooking. Soak the nuggets in warm water till they soften. Chop onion and ginger to thin slices. Heat Soya refined oil in a thick-bottomed pan. Add cumin seeds, ginger and onions allowing enough time for individual ingredients to turn brown. Add onions and sauté till they turn pink. Mix some rice and fry for 2-3 minutes .add salt and the remaining spices except gram masala. Add nuggets and peas. Fry for 2 minutes. Add water and bring to boil. Lower heat to medium low, stir the pulao and cover them. It will take 10-15 minutes to cook. Add gram masala. Serve warm with seasoned curd and pickle.