Monday, 13 February 2012


Pulav is made in different ways in different places by different people world wide. All this time I was following my sister in law Roopa R Bhat's awesome recipe. Today I prepared it making it a little more spicy, adding more pepper corns. I love eating peppercorns in the pulav....these corns get fried and cooked well... My daughter had a habit of throwing these corns but now she eats..says  this is really tasty and yumm ..yummy..yummy



Basmati rice 2 1/2 cups
Water 5 cups
Fresh Peas 1/2 cup
Beans 12, cut 1 inch long thin slices
Carrots 3, medium, chopped 
Capsicum 1 chopped
Onions 2 big, chopped finely
Garlic 6 cloves, chopped finely
Ginger 1 inch piece, chopped finely
Jeera 1/2 tsp
Pepper corns 20-25
Cloves 4
Cinnamon stick 1  piece
Cardamom 3 ( just slit a little)
Cashew nuts 1 tbsp
Raisins 1 tbsp
Salt to taste
Oil 12 spoons ( I took the measurement of dinner set spoon)
Ghee 2 spoons


Wash and soak basmati rice for 15 to 20 minutes. Drain and keep aside.
Boil the vegs like Peas, beans, carrots with salt till 3/4th done. Drain and keep aside.
Heat kadahi with 12 spoons of oil. When hot add jeera, chopped ginger and garlic, cloves, pepper corns, cardamom, cinnamon stick, cashew nuts, raisins and saute. Adjust the heat.
Add chopped onions and stir till it becomes translucent. 
Add veggies and stir.
Add drained basmati rice and saute for 2 minutes.
Then add 5 cups of warm water. When it starts bubbling add ghee and salt. Cover with lid. Reduce the heat to simmer. The Pulav will be ready in 10 to 15 minutes. 

The Veg Pulav is served with Onion, tomato with curd salad....

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