(Serves 2)
Ingredients:
1 cup Basmati Rice
2 cups Water
1 cup Basmati Rice
2 cups Water
1 cup Fresh Chickpeas
2 Onions,sliced
8-10 Cashewnuts
8-10 Cashewnuts
2 tbsp Oil
1 tbsp Ghee
1 Bayleaf
Salt to taste
1/4 cup freshly grated Coconut
3-4 Green Chillies
3-4 Garlic pods
3/4" Ginger
1/2 cup Mint leaves
1/2 cup Coriander leaves
1" Cinnamon stick
2-3 Cloves
1-2 Marathi Moggu(optional)
Method:
- Make a coarse paste out of the ingredients mentioned under 'to grind' by adding little water.
- Clean the rice and soak it in water for 10 mins.
- In a pan/kadai heat oil and add bay leaf,cashewnuts and then add onions and fry it till it becomes soft and add all the fresh chickpeas and fry until its half cooked.
- Add the ground masala and fry well until the raw smell disappears.
- Add soaked and drained basmati rice and fry it for some time and add salt and fry it a bit and then add water.Now pour this mixture either into a rice cooker bowl and cook it until it is done.You can even pressure cook for 1 whistle and reduce the flame and cook it for 8-10 mins.
Serve hot with tomato onion raitha.
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Notes:
- The addition of pudina and corriander leaves adds a nice flavor to the pulav.
- You can add mixed vegetables or fresh green peas instead of chickpeas in the recipe.
- You can reduce the water to 1 3/4 cups to get still granular rice.
- Marathi Moggu is a spice which looks similar to cloves and it adds a nice flavor to the pulao.If you do not get it you can avoid using it in the recipe.
