INGREDIENTS
200 Grams Basmati Rice (Chokha)
1 Cup of Fenugreek leave finely chopped (Methi ni Bhaji)
1 Cup of Paneer, cut into small cubes
1 no. of Carrot, cut into small pieces (Gajar)
½ Cup of Green Peas (Lela Vatana)
2 nos. of Online, thin Slices (Dungadi)
¼ teaspoon of Turmeric (Haldar)
½ teaspoon of Red Chili powder (Lal Marchu)
¼ teaspoon of Coriander powder (Dhana Jeeru)
¼ teaspoon of Cumin Seeds (Jeeru)
¼ teaspoon of Cinnamon (Taj)
3 nos. of Cloves (Laving)
3 nos. of Cardomoms (Elchi)
Salt to taste (Mithu)
PASTE OF GINGER, GARLIC AND GREEN CHILIES
½ inch Ginger (Aadu)
3 nos. of Garlic Cloves (Lasan)
3 nos. of Green Chilies (Lela Marcha)
Grind Ginger, Garlic and Green chilies with little salt to make it a fine paste.
PROCEDURE
Rinse Basmati rice in water and then soak it in a water for 30 minutes. After 30 minutes, drain water and keep rice aside.
For tempering heat oil in pressure cooker, once heated add cummin seeds and let it crackle, add cardamoms, Cinnamon, cloves and temper. Add slices of onion and let it turn golden brown in color, now add ginger, garlic and green chili paste and let it saute for a minute. Later add cubes of panner and let it temper till paneer become light brown and little crispy.
Add Carrots, Green peas and finely chopped methi leaves, mix thoroughly with the mixture and let is saute on medium flame for 5 minutes . Now add turmeric powder, red chili powder, coriander powder and stir well.
Finally add soaked basmati rice in the mixture with required amount of water and salt, mix properly with other spices and vegetables and let it saute it for 2 minutes. Close the pressure cooker and let it cook up to for 2-3 whistles. Switch off the flame and let cooker pressure settle, open lid and pulao is ready to serve hot.
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200 Grams Basmati Rice (Chokha)
1 Cup of Fenugreek leave finely chopped (Methi ni Bhaji)
1 Cup of Paneer, cut into small cubes
1 no. of Carrot, cut into small pieces (Gajar)
½ Cup of Green Peas (Lela Vatana)
2 nos. of Online, thin Slices (Dungadi)
¼ teaspoon of Turmeric (Haldar)
½ teaspoon of Red Chili powder (Lal Marchu)
¼ teaspoon of Coriander powder (Dhana Jeeru)
¼ teaspoon of Cumin Seeds (Jeeru)
¼ teaspoon of Cinnamon (Taj)
3 nos. of Cloves (Laving)
3 nos. of Cardomoms (Elchi)
Salt to taste (Mithu)
PASTE OF GINGER, GARLIC AND GREEN CHILIES
½ inch Ginger (Aadu)
3 nos. of Garlic Cloves (Lasan)
3 nos. of Green Chilies (Lela Marcha)
Grind Ginger, Garlic and Green chilies with little salt to make it a fine paste.
PROCEDURE
Rinse Basmati rice in water and then soak it in a water for 30 minutes. After 30 minutes, drain water and keep rice aside.
For tempering heat oil in pressure cooker, once heated add cummin seeds and let it crackle, add cardamoms, Cinnamon, cloves and temper. Add slices of onion and let it turn golden brown in color, now add ginger, garlic and green chili paste and let it saute for a minute. Later add cubes of panner and let it temper till paneer become light brown and little crispy.
Add Carrots, Green peas and finely chopped methi leaves, mix thoroughly with the mixture and let is saute on medium flame for 5 minutes . Now add turmeric powder, red chili powder, coriander powder and stir well.
Finally add soaked basmati rice in the mixture with required amount of water and salt, mix properly with other spices and vegetables and let it saute it for 2 minutes. Close the pressure cooker and let it cook up to for 2-3 whistles. Switch off the flame and let cooker pressure settle, open lid and pulao is ready to serve hot.
Visit: http://gujarativangi.weebly.com/