Pizza Pulao 

INGREDIENTS

Oil                                1 tbsp

Garlic chopped            1 tbsp

Oregano                      1 tsp

Chilli flakes                  1 tsp

Onion diced                  ½ cup

Capsicum diced           ½ cup

Corn kernels                ½ cup

Salt                              ½ tbsp

Black pepper powder  ½ tsp

Fresh tomato puree    ½ cup

Black olives                 8-9 pcs

Jalapeno                     4-6 pcs

Rice soaked                1 cup

Water                          1 ½ cup

Cheese grated             ½ cup

 

METHOD

To prepare a delicious Pizza Pulav, start by heating oil in a pan. 

Add minced garlic, oregano, and chilli flakes, and sauté until aromatic. 

Next, add diced onions and saute.

Now, toss in capsicum dices, sweet corn kernels, salt, and black pepper, and sauté them for a few minutes.

Pour in fresh tomato puree and cook it for 2-3 minutes to let the flavours meld. 

Then, introduce olives and jalapenos to the mixture and sauté for an additional minute. 

Now, add pre-soaked rice, along with water, and gently mix everything together.

Cover the pan with a lid and let it cook on a medium flame for 8-10 minutes, allowing the rice to absorb the flavours and become perfectly tender.

Once the Pizza Pulav is cooked, add grated cheese on top, letting it melt and create a mouthwatering topping. 

Serve this hot and delightful dish, and enjoy the fusion of pizza and pulav flavours in every bite. 

 

Vermicelli pulav 

 

INGREDIENTS

Vermicelli                     1 cup

Oil                                1 tbsp

Curry leaves                10-12 pcs

Capsicum juliennes      ½ cup

Carrot juliennes            ½ cup

Onion juliennes            ½ cup

Green peas                  ¼ cup

Salt                               ½ tbsp

Red chilli powder          ½ tbsp

Ginger garlic paste       1 tbsp

Schezwan chutney       1 tbsp

Water                            as required  

 

METHOD

To prepare Vermicelli Pulav, begin by heating a pan and roasting the vermicelli on medium flame for 2-3 minutes until it turns lightly golden. 

Remove the roasted vermicelli from the pan and set it aside.

In the same pan, add oil and allow it to heat. 

Toss in curry leaves, and once they sputter, add capsicum juliennes, carrot juliennes, onion juliennes, green peas, and a pinch of salt. 

Stir-fry the vegetables until they become slightly tender.

Next, add red chilli powder and ginger-garlic paste to the vegetables and sauté for a minute to enhance the flavours. 

Then, incorporate the schezwan chutney, along with the roasted vermicelli, and mix everything together thoroughly.

Pour in water, cover the pan with a lid, and let the pulav cook on medium flame for 5-6 minutes.

The vermicelli will absorb the flavours and become tender as it cooks.

Once the Vermicelli Pulav is ready, serve it hot and enjoy this delightful and spicy dish. 

The combination of flavours and textures in this dish will surely tantalise your taste buds!