Step-by-step
1
firstly, in a large kadai heat 2 tbsp ghee and saute 1 inch cinnamon, 3 pod cardamom, 4 cloves, 1 bay leaf, ½ tsp fennel and 1 tsp cumin. saute until spices turn aromatic.
2
now add 1 onion, 1 tsp ginger paste, 1 tsp garlic paste and 1 chilli.
3
saute well until onions change colour slightly.
4
keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp kasuri methi.
5
saute on low flame until spices turn aromatic.
6
further, add 1 tomato and saute until tomatoes turn soft and mushy.
7
now add 1 carrot, ½ potato and 3 tbsp peas.
8
saute for a minute or until vegetables are coated well with the masala.
9
add in 1 cup basmati rice, 2 tbsp coriander and saute gently for a minute. make sure to soak basmati rice for 20 minutes.
10
pour 2 cup water and 1 tsp salt. mix well.
11
cover and simmer for 20 minutes or until the rice gets cooked completely. you can alternatively, pressure cook for 2 minutes on medium flame.
12
finally, enjoy masala pulao with boondi raita.
Video
Notes
- firstly, make sure to use basmati rice for better flavour.
- also, add vegetables of your choice to make nutritious pulao.
- additionally, you can use biryani masala in place of garam masala for variation.
- finally, masala pulao recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/masala-pulao-recipe-spicy-masala-veg/