Ingredients Mutton – 1/2 kg cut into big pieces Basmati Rice – 2 1/2 cups Oil – 1 tbsp Ghee – 2 1/2 tsp Cloves – 6 Bay leaves – 2 Cardamom – 5 Star anise – 1 Cinnamon – 4 (2″ pieces) Onion – 1 big
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Ingredients Mushroom – 200 gm cut into pieces Basmati Rice / Long grain Rice – 2 1/2 cups Water – 3 cups Milk – 1 1/4 cup Butter – 2 tbsp Bay leaves – 2 Peppercorns – 1/2 tsp Onion – 1 chopped Green chilly – 2
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Ingredients Jeera Rice/ Thai Jasmine Rice – 1 1/2 cups Water – 2 1/4 cups Thick coconut milk – 1/4 cup Salt – to taste Ghee – 1 tsp Oil – 1 tbsp Cloves – 3 Cardamom – 2 Bay leaf – 1 small Cinnamon – 2
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Ingredients Cooked raw rice – 4 cups Onion – 1 medium chopped Green chillies – 2 chopped Ginger – 1 tsp finely minced Dry red chillies – 6 broken, seeds removed Curry leaves – 2 sprigs Turmeric powder – 1 1/4 tsp Lime juice – 4 to
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Ingredients Frozen Corn – 3/4 cup Methi leaves / Menthi keerai – a bunch (take only the leaves) Basmati Rice – 2 cups Water – 4 cups Cardamom – 4 Cinnamon – 2″ piece Cloves – 4 Bay leaf -1 Onion – 1 sliced Green chillies –
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‘Peas Pulao’ is quite easy to prepare and I have made it simpler by following the rice cooker method. It is a delicious dish and can be served with mutton or chicken curry or simply with raita, pickle and pappads. I always add coconut milk to makes
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