l Tandoori aloo-gopi pulao
Serves: 04
Preparation Time: 40 Minutes
Difficulty: Easy
This is one such stupid idea, just to add a different, spicy variation to the pulao variety.
Ingredients
Ingredients
- Basmati rice - 4 cups
- Refined oil - 4 table spoon
- Onion - 1 big sized
- Ginger - 1.5" size
- Garlic - 8 clove (individual unit of whole garlic is clove)
- cumin - 1 tea spoon
- Cinnamon stick - ½" sized stick
- Cloves - 6 no.
- Bay leaf - 1 leaf
- Peppercorn (whole) - 5 no.
- Garam masala powder - 2 table spoon
- Salt - as required
- Maggie stock cube (optional) - 1 cube
- Ghee - 4 tea spoon
- Coriander leaves - ¼ bunch
- Mint leaves (optional) - ¼ bunch
- Water - as required
- Potato - 150g
- Cauliflower - 1
- Tandoori masala - 3 teaspoon
- Curd - 50 ml
- Wash and soak rice
- Slice onion
- Grind ginger and garlic coarsely
- Cut potato into medium sized cube and floret cauliflower
- Whip curd and add ginger-garlic paste, salt and ready made tandoori powder
- Marinate potato and cauliflower for at least 30 min
Cooking:
- Heat oil in the cooker (or pan)
- Add all spices (cumin, cinnamon, cloves, Bay leaf, Pepper corns)
- Add ginger-garlic paste and fry
- Then add sliced onion and fry until it turns brown
- Add garam masala & salt and sauté
- Add water and let it boil
- Once water starts boiling, add rice and cook until done*
- If you have a baking oven, cover with a foil and potato & cauliflower (usually 30 min at 200ºC)
- If using microwave, microwave high for 8-10 minutes checking at 5th (and 8th) minute
- Or you can: Heat oil and slow cook in a pan until they are tender
- Mix with pulao along with chopped coriander leaves, mint leaves
No comments:
Post a Comment