It is one of the greatest rice recipe I have invented so far. Result was so amazing that I have made this 8-9 times this year. Basically, whenever we eat in park, I make pulao n choley(masala chickpeas) to take along with.
So I keep trying little variation to pulaos. This is bestest of all my experiments. So I thought of clicking a pic first than serve this time because it furrrs (flies) within few minutes without giving me a chance to click.
See, this pulao needs two time garlic to be added. Without garlic I have never made it so pls don’t accuse me if it doesn’t turns good without garlic.
Ingredients – For 2-3 people.
For Tikka –
1 Cup frozen or fresh paneer (cottage cheese) tiny cubes
1/4 Cup thick curd
1 Tbsp Apple cider vinegar
1 Tbsp salt
1 Tbsp red chili powder
1/2 Tsp turmeric powder
1 Tbsp dry coriander powder
1/4 Tsp cloves powder
4 – 6 Tbsps grated fresh garlic
Mix all very well in a bowl and keep aside for 1 hour. Bake in a baking tray for 30 minutes at 250 Degrees till paneer cubes are little brown or corners are dark brown. Take it all in a plate and scrap the not too much burnt masala too alongwith.
For pulao –
2 Cups presoaked basmati or long grain rice
1 Cup peas fresh or frozen
4 Flowers of star aniseed
1/2 Tsp cloves powder
1/2 Tsp green cardamom powder
1 Tbsp salt
6 Tbsps desi ghee(butter oil)
4-5 Cups of water
1 Tbsp cumin seeds (jeera)
2-4 Tbsps of grated fresh garlic
In a cooker (yes cooker) heat up the desi ghee and add grated garlic till it is dark brown. Add rice and all other things.Close the lid and take 1 whistle in high flame and two whistles on lowest flame. After that close the flame.
Final mixing –
Now after 15 minutes add baked paneer tikkas to this pulao and mix well. Close the cooker lid and put on lowest flame for 4-5 minutes and close the flame.
This pulao goes (very very very) well with raita made of carrots, green chili, red onions and curd.