Jainworld
Jain World
Sub-Categories of RICE PLATES
Bisi Belle Rice
Chinese Fried Rice
Hydrabadi Biryani
  Kadai Pulav
  Mexican Pulav
  Nargis Pulav With Navabi Curry
  Navani Curry
  Safferon Sweet Rice
  Tomato Sabji Pulav
  Tri-Color Rice


KADAI PULAV

 

INGREDIENTS:

250 grams basmati rice       50 grams French beans

50 grams peas                   1 bunch palak

100 grams khoya               100 grams fresh cream

100 grams paneer               1-tbsp. oil, 2-tbsp. butter

salt                                    � tsp. turmeric powder

2-tbsp. Sugar                      1 small tomato

2 drops red color                 2-tbsp. milk

10-12 cashew-nut                12-15 raisins

1-tbsp. garam masala.

 

For the garam masala:

1 cardamom, 1 cinnamon      2 cloves

2 bay leaves (tej patta)         2 black pepper

1 black cardamom                1-tsp. Cumin seeds

1 mace (javitri).

Roast all the ingredients of masala and grind to powder.

 

PREPARATION:

Soak the rice in the water for � hour.

In a kadai (vaq) heat the oil, add garam masala mixed with 2-tbsp. of milk. Stir for a while and add � liter of water; when it starts to boil, add rice, sugar, and turmeric powder. After 5 minutes, put a griddle under the kadai and place it on the stove on the low heat. Cover the kadai and put some weight on the lid until the rice is cooked. Mix red color with water and add it to the paste. Boil all other vegetables.

Melt butter in kadai, add spinach paste, boiled vegetables, khoya, paneer and cream. Mix it to the cooked rice and mix salt.