ये है Best वेज पुलाव बाकी सब Fail! Andhra style Veg Pulao | Tomato Chutney bonus | Chef Ranveer Brar
Andhra Style Veg Pulao – basmati rice, fresh vegetables और homemade Andhra masala से बना spicy, flavour-packed rice recipe.
25-35 minutes
2-4
Ingredients
For Masala
- 1 tbsp Black Peppercorns, काली मिर्च के दाने
- 1 tbsp Cumin seeds, जीरा
- 1 tbsp Coriander seeds, धनिया के बीज
- ¼ tsp Fenugreek seeds, मेथी दाना
- 4-5 no. Black Cardamom, बड़ी इलायची
- 5-6 no. Dry Kashmiri Red Chillies, सूखी कश्मीरी लाल मिर्च
- Salt to taste, नमक स्वादअनुसार
- ¼ tsp Asafoetida, हींग
- ½ tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
For Ginger Green Chilli Paste
- 1 inch Ginger (peeled & roughly chopped), अदरक
- 3 no. Green Chillies (roughly chopped), हरी मिर्च
- 2 sprig Curry leaves, कड़ी पत्ते
For Andhra Style Veg Pulao
- 2 tbsp Ghee, घी
- 2 tbsp Oil, तेल
- Prepared Ginger Green Chilli Paste, अदरक और हरी मिर्च का पेस्ट
- 2 no. Bay leaf, तेज पत्ता
- 2 medium Potatoes (peeled & diced), आलू
- 2 large Carrots (Pelled & diced), गाजर
- 3-4 heaped tbsp Curd (beaten), दही
- 3 heaped tbsp Prepared Masala, तैयार किया हुआ मसाला
- 600 gms Daawat Basmati Rice (washed & soaked), भीगे हुए दावत बासमती चावल
- Water as required, पानी
- 1 medium Cauliflower (florets), फूलगोभी
- 9-10 no. French beans (roughly chopped), फ्रेंच बीन्स
- Salt to taste, नमक स्वादअनुसार
- 2 medium Tomatoes (diced), टमाटर
- 1-2 tbsp Ghee, घी
For Tomato Chutney
- 2 tbsp Oil, तेल
- ½ tsp each Cumin & small Mustard seeds, जीरा और छोटी राई
- 1 sprig Curry leaves, कड़ी पत्ते
- ½ inch Ginger (peeled & finely chopped), अदरक
- 1 tbsp Tender Coriander stems (finely chopped), धनिया के डंठल
- 4-5 no. large Tomatoes (chopped), टमाटर
- 2 tsp Prepared Masala, तैयार किया हुआ मसाला
- 1 tsp Sugar, चीनी
- Salt to taste, नमक स्वादअनुसार
- ¼ cup Water, पानी
For Garnish
- Coriander sprig, धनिया पत्ता
Process
For Masala
- In a pan, add black peppercorns, cumin seeds, coriander seeds, fenugreek seeds, black cardamom, dry kashmiri red chillies, salt to taste and roast for 2-3 minutes or until it’s aromatic.
- Add asafoetida, degi red chilli powder and give it a good mix.
- Transfer it into the tray or bowl, let it cool completely.
- Transfer it into the mixer grinder jar and grind it into a smooth fine powder.
- Keep it aside for further use.
For Ginger Green Chilli Paste
- In a mortar pestle, add ginger, green chillies, curry leaves and grind it into the coarse paste.
- Keep it aside for further use.
For Andhra Style Veg Pulao
- In a handi, add ghee, oil, once hot, add prepared ginger green chilli paste and cook for a minute.
Add bay leaf, potatoes, carrots and cook for 4-5 minutes. - Add curd, prepared masala and let it cook for a while.
- Now, add soaked daawat basmati rice, water as required, cauliflower, french beans, salt to taste and give it a good mix.
- Add tomatoes, cover it with the lid and cook for 12-15 minutes over low heat or until it’s cooked.
- Transfer the pulao to a parat, finish it with ghee and give it a good mix.
- Transfer it into the serving bowl and garnish with a sprig of coriander sprig.
- Serve hot with prepared tomato chutney.
For Tomato Chutney
- In a pan, add oil, once it’s hot, add cumin & small mustard seeds, curry leaves, ginger, tender coriander stems and cook for a minute.
- Add tomatoes, prepared masala, sugar, salt to taste, water and let it cook for a while or until tomatoes become soft and mushy in texture.
- Switch off the heat and keep it aside for further use.
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