Navratan pulav 

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Ingredients & Method

Soaked rice                          1 cup

Oil                                         2 tbsp 

Ghee                                    2 tbsp

Onion sliced                         1 cup

Cloves                                  5-6 pcs

Black cardamom                   2-3 pcs

Shahi jeera                           1 tsp

Bayleaf                                 2-3 pcs

Black pepper                        ½ tsp

Ginger & garlic paste            1 tbsp

Saunf pwd                              ½ tbsp

Sabji masala                         1 tsp

Salt                                        1 tbsp

Turmeric pwd                         ½ tsp

Cauliflower florets                  ½ cup

Carrot diced                           ½ cup

French beans                        ½ cup

Green peas                           ½ cup

Milk                                        1 cup

Water                                     1 cup

Kesar                                     9-10 strands

Pomegranate                         2 tbsp

Khoya                                    1 tbsp

Silver warq                             for garnish

Almonds                                 3-4 pcs

Walnuts                                  2-3 pcs

Pistachos                               8-9 pcs     

Cashew nuts                          7-6 pcs

Black raisins                           8-9 pcs             

Dry cherries                            4-5 pcs          

 

Heat a pan, add ghee, oil, cashew nuts, black raisins, almonds, walnuts, pistachios and dry cherries. Shallow fry and keep aside for garnishing.

In the same pan, add sliced onion.

Cook until it gets light brown, take out some brown onion and keep aside for further use.

Later, in the same pan add cloves, black cardamom, bay leaf, shahi jeera, black pepper and crackle it. Add some water to avoid over-cooking the onions.

Then add some ginger & garlic paste, saute it.

Then add sabji masala, saunf pwd and stir.

Add some salt and turmeric pwd.

Add cauliflower florets, diced carrots, french beans, green peas and saute them.

Later add milk, water and kesar.

Then add soaked rice and keep it on dum for 12-15 mins on medium flame.

Once it's ready, garnish with fried dry fruits, khoya, fried onion and silver vark.

Serve hot with anardana raita.

 

Tawa Pulao

 

Ingredients

2 Tbsp Oil

2 Tbsp Butter

1 Tsp Jeera

½ Tsp Heeng

1 Tbsp Ginger Garlic Paste

½ Tsp Turmeric Powder

1 Tbsp Red Chili Paste

1 Tsp Kashmiri Chili Powder

1 Nos Tomato Chopped

1 Tsp Amchoor Powder

1 Tsp Pav Bhaji Masala Powder

1 Tsp Garam Masala Powder

1 Tsp Kasoori Methi

1 Tsp Jeera Powder

1 Tbsp Butter

1 Tsp Salt

1 Nos Capsicum Diced

1 Nos Onion Diced

½ Cup Green Beans Blanched

½ Cup Carrot Blanched

½ Cup Green Peas Blanched

½ Cup Boiled And Diced Potato

¼ Cup Chopped Coriander

3 Cups Boiled Rice ( Using Drainage Method)

2 Tbsp Butter

 

Method

Heat Oil And Butter In A Pan And Add Jeera And Allow It To Crackle

Add Heeng To Bloom

Add Ginger Garlic Paste And Cook A Little Bit, Add Turmeric Powder And Red Chilly Paste And Cook Further.

Add Kashmiri Chilli Powder, You Maye Sprinkle Some Water If Your Spices Are Burning.

Add Chopped Tomato And Cook Till It Is Mashed.

Add Amchoor Powder, Pav Bhaji Masala And Garam Masala And Cook A Bit.

Add Kasuri Methi And Garam Masala With Some Chopped Coriander

Add Butter Now Add All The Vegetables And Cook For A While

Add Rice And Mix It Thoroughly Adding Splash Of Water

Add Chopped Coriander And Butter And Give A Quick Dum 

Serve Hot.

 

Aloo Gobhi Ki Tehri

Ingredients

For Tehri:

1 tbsp Ghee / Clarified Butter

 1 tsp Black Peppercorns

1 tsp Cumin Seeds

2/3 Bay Leaves

1 cup sliced Onions

1 tbsp Ginger – Garlic Paste

1 tsp Turmeric Powder

1 tbsp Water

1 bowl diced Potatoes

1 bowl Cauliflower Florets

Salt to taste

1 glass Rice – soaked for 1 hr

1 & 1/2glass Water

For Chutney:

½ cup chopped Onions

½ cup Blanched and deskinned Tomatoes

Some chopped Green Chillis

Handful chopped Coriander Leaves

1 tbsp Lemon Juice

1 tsp Red Chilli Powder

 Salt to taste

For Barista:

2 tbsp Ghee

1/2 cup sliced Onions

Method

 • Take a pan, put some ghee.

 •  Then add the whole spices and stir a bit. 

 • Then add onions and fry till it is slightly brown. 

 • Now take a small bowl put some ginger-garlic paste, some turmeric powder, and water and make a nice paste. 

 • Once the onions turn light brown, put this paste and let it cook for a while. 

 • Cook the mixture until the strong fragrance of ginger and garlic goes away.

 •  Now add potatoes, cauliflower, and salt. Stir everything well.

 •  Now put the soaked rice and mix everything.

 •  Add some water and then cover the lid to boil everything well on low flame.

 • After a few minutes, open the lid and check the tehri.

 •  Once the water is absorbed and the rice is cooked turn off the flame.

 •  Add the barista and some ghee from the top and cover the lid.

 •  Now take a serving plate, Put the Tehri, garnish with some more barista and serve it along with the chutney. Enjoy!

 

 • For Chutney:

 • Mix  ½ cup chopped Onions, ½ cup blanched and deskinned Tomatoes, some chopped Green Chillies, handful chopped Coriander Leaves, 1 tbsp Lemon Juice,1 tsp red chilli powder and mash it with the backside of a spoon. 

 • Your chutney is ready.

 • For Barista :

 • Take a pan. 

 • Put some ghee and then add the onions. 

 • Fry it till it turns golden brown. 

 • Once the onions are brown take them out from the pan and keep them aside.

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