Monday, June 9, 2014

Gowda's style Pulao

I learnt this flavorful pulao from a gowda friend, so I have named this "Gowda's Style Pulao".


Serves 4 to 5

Category - Lunch / Dinner

Cinnamon - 1 inch, 2 Pieces
Cloves - 4
Elachi / cardamom - 3 to 4
Bay leaf - 3
Turmeric - 1/4tsp
Shahi Jeera - 1/4tsp
Green chillies - 12 to 15 adjust to taste (Slit lengthwise)
Onion - 1/2 (Thinly sliced)
Tomato - 2 to 3 (Finely chopped)
Mixed veggies - 1Cup (Carrots, beans, potato, green peas; chop accordingly)
Methi leaves / Kasuri Methi - 3tbsp
Mint leaves - 1 sprig ; finely chopped
Coriander leaves - A handful , finely chopped
Lemon Juice - 1 tsp (Optional)
Basmati rice - 2Cups (Soaked in water for 1 hour before cooking, must rinse before soaking)
Oil - 8 to 10tsp


Grind to smooth paste, the following - (Add very little water)
Coconut - 1/2Cup
Nutmeg - 1/8tsp
Marathi Moggu - 2
Cinnamon - 1/2 inch one piece
Jeera - 1tsp
Cloves - 2
Elachi / cardamom  - 1
Fennel - 3/4tsp
Poppy seeds - 2tsp (Soak in warm water for 1 hour)
Ginger - 2 inches
Garlic - 5 to 7


In a cooker base add oil, once heated add the cinnamon, cloves, elachi, bay leaf, turmeric, shahi jeera and green chillies let it splatter, later add onions let it turn transparent, now add in the coriander, methi and mint. After two minutes add in the tomatoes, cook till mushy. Add the ground paste, cook till oil separates. Add the veggies sauteƩ for 5 minutes. Now add the soaked and drained rice. SauteƩ well for five to ten minutes. Add 3 cups water and salt to taste, let the water start to boil, simmer and close a lid. Cook for about 15 to 18 minutes or till cooked, on low flame. Serve hot with raita.