Vegetable Pulao Recipe Sanjeev Kapoor Food

AMAZINGLY GOOD PRAWN PULAO

Steps:

• Pick, wash and soak rice in 3 cups of water for 30 minutes.
• Drain.
• Keep aside.
• Peel, wash and thinly slice onions.
• Clean and wash the corriander leaves.
• Wash and slit the green chillies.
• Shell, de-vein and wash prawns extremely well.
• Now, heat oil in a thick-bottom pan.
• Add bay leaves, cloves, cinnamon, green cardamoms and black cardamoms.
• Stir-fry for a minute.
• Add onions.
• Saute until they turn pink.
• Add 3 cups of water, turmeric powder, lemon juice and green chillies.
• Bring to a boil.
• Add rice.
• After a minute, stir in prawns, salt to taste and coconut milk.
• Stir till the rice absorbs all the water.
• Cover with a lid.
• Cook on low flame till the rice and prawns are fully cooked.
• Garnish with finely chopped fresh corriander leaves and freshly scraped coconut.
• Serve hot!

VEGETABLE PULAO

Steps:

• Rinse and drain rice 3 times. Place rice in a bowl and pour in enough water to cover; set aside to soak.
• Heat oil in a large saucepan over medium heat; cook and stir onion, ginger, cumin seeds, fenugreek, and turmeric until onion just begins to brown, 5 to 10 minutes. Add garlic and continue to cook and stir until onions are browned, 5 to 10 minutes more.
• Drain rice and mix into onion mixture; cook and stir until rice is dry and lightly toasted, about 3 minutes. Stir peas, carrot, green beans, and cauliflower into rice mixture; pour in broth. Cover saucepan and bring liquid to a rapid boil; reduce heat to low and simmer until rice is tender, 12 to 15 minutes.
• Remove saucepan from heat and fluff rice with a fork. Stir cilantro into rice, return lid, and let rest for 3 to 5 minutes.

MURGH PULAO (INDIAN CHICKEN WITH BASMATI RICE)

Steps:

• Cut chicken into 1 inch pieces and place in a bowl.
• Add 1/2 tsp cayenne, salt, half the ginger paste, half the garlic paste and mix. Marinate for fifteen to twenty minutes.
• Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Sauté till fragrant.
• Add onions and sauté until lightly browned.
• Add the remaining ginger paste, garlic paste and cayenne. Stir and sauté for two minutes.
• Add tomatoes, salt, yogurt and continue to sauté for two minutes.
• Add rice, marinated chicken pieces and cilantro and mix well.
• Add chicken stock (or vegetable stock) and bring it to a boil.
• Cover, reduce heat and let it cook till both the chicken and rice are done.
• Serve hot.