Sunday, March 16, 2008

Sahi Pulao

Ingredients :

3 cups Basmati rice.
soaked for 30 minutes.

Layer 1
Grind to a paste :

1" piece ginger.
3 green chilies.
2 tbsp. coconut grated.
2 sprigs mint leaves.
½ cup coriander leaves.
4 flakes garlic.
1 carrot.
1 capsicum.
6-7 french beans.
1-sprig sping onions greens chopped.

Layer 2 :

Grind to a paste :

1 tbsp. sesame seeds.
1 tsp. soaked khuskhus seeds.
1 onion.
5-6 blanched green chilies or white pepper.
1 cardamom.
1 clove.
1 bay leaf.
1/2" piece cinnamon.
1 potato1 onion.

Other Ingredients :

6-7 whole shelled walnuts.
15 cashew nuts halved.
15 almonds, blanched and halved.
1 tbsp. raisins.
1 tbsp. cheese or paneer grated.
1 tbsp. coriander leaves finely chopped.
2 bay leaves.
1-cup mil.
Salt to taste.
Pepper to taste.
3 tbsp. ghee or oil.

Method Of Preparation :

Put plenty of water to boil, add salt and bay leaves, bring to boil.
Add rice and cook till done but not mushy.
Drain water, cool in large plate.
Heat half ghee in a heavy pan , add carrots.
Fry till tender, drain, add French beans to same fat.
Repeat frying till tender, drain, add capsicum.
Fry, drain, add paste for layer 1.
Fry paste for 3 minutes, add salt, spring onions, stir.
Take off fire, add fried vegetables back, and keep aside.
Heat remaining ghee in another pan.
Fry and drain cashews, almonds, potato slices.
Add onions , stir fry till light golden.
Add raisins, salt, half the milk, and paste for layer 2.
Add fried dry fruit, stir and cook for 3 minutes.
Take off fire , keep aside.

To proceed :

Take a deep casserole about 6-8 inches wide.
Divide rice into 3 parts.
Grease insides of casserole; spread one part of rice at bottom.
Spread layer 1 mixture evenly over the rice.
Spread second layer of rice over mixture.
Mix layer 2 mixtures with the remaining rice.
Spread evenly over 2nd rice layer.
Sprinkle milk over layers.
Sprinkle cheese evenly to cover casserole.
Cover the casserole with a lid or clingfilm, making cuts for steam to escape.
Bake in preheated oven at 250°C for 9-10 minutes.
Garnish with fresh ground pepper, coriander and walnuts before serving.
Serve hot with pakodi kadhi or raitha.

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