
Ingredients
For Ginger Green Chili Paste
½ inch Ginger, peeled, slice, अदरक
2 Green chilies (less spicy & cut into half) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
For Masala Pulao
2 tbsp Ghee, घी
1 tbsp Oil, तेल
5-6 Black peppercorns, काली मिर्च के दाने
1 Black cardamom, बड़ी इलायची
½ inch Cinnamon stick, दालचीनी
1 Bay leaf, तेजपत्ता
½ tsp Cumin seeds, जीरा
4 medium Onion, sliced, प्याज
Prepared Ginger Green chili paste, अदरक हरी मिर्च का पेस्ट
2 medium Potato, peeled, cut into diced, आलू
2 medium Carrot, peeled, cut into diced, गाजर
1 medium Cauliflower, cut into florets, फूलगोभी
⅓ cup Curd, beaten, दही
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tsp Coriander powder, धनिया पाउडर
Salt to taste, नमक स्वादअनुसार
6-7 Cashewnut, काजू
1 ½ tsp Kewra water, केवड़ा
2 cups Water, पानी
Salt to taste, नमक स्वादअनुसार
6-7 French beans, chopped, फ्रेंच बींस
⅓ cup fresh Green peas, हरी मटर
3 cup Sella basmati rice (soaked for 20 minutes) सेला बासमती चावल
Water as required, पानी
For Bottle Gourd Raita
⅓ cup Curd, beaten, दही
½ medium Bottle gourd, peeled & grated, लौकी
1 Green chili (less spicy & finely chopped) हरी मिर्च
1 tbsp Coriander leaves, finely chopped, धनिया पत्ता
Salt to taste, नमक स्वादअनुसार
A pinch of degi red chili powder, देगी लाल मिर्च पाउडर
For Papad Raita
⅓ cup Curd, beaten, दही
1 medium Tomato, finely chopped, टमाटर
1 Green chili (less spicy & finely chopped) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
A pinch of roasted cumin powder, भुना जीरा पाउडर
¼ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1-2 roasted Papad, crushed, पापड़
For Tadka
1 tbsp Ghee, घी
1 Green chili, slit, हरी मिर्च
½ medium Tomato, dice, टमाटर
5-6 Cashewnut, halves, काजू
A pinch of degi red chili powder, देगी लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार
For Garnish
Coriander Sprig, धनिया पत्ता
Process
For Ginger Green Chili Paste
- In a mortar pestle, add ginger, green chili, salt to taste and make a coarse paste.
- Keep it aside for further use.
For Masala Pulao
- In a handi, add oil, ghee, once it’s hot, add black peppercorns, black cardamom, cinnamon stick, bay leaf, cumin seeds and let it splutter well.
- Add onions and saute it until light golden brown in color.
- Add prepared ginger green chili paste and saute it for 1-2 minutes on moderate heat.
- Add potatoes, carrots, cauliflower and saute for a while.
- Add curd, turmeric powder, degi red chili powder, coriander powder and saute for a few minutes.
- Add salt to taste, cashewnut, kewra water and mix well.
- Add water, salt to taste, french beans, green peas and mix it well.
- Now, add sella basmati rice, water and mix.
- Cover it with the lid and cook on moderate heat for at least 15-20 minutes.
- Once the rice gets cooked well, turn off the flame and keep it aside for resting.
- Transfer it into a serving dish with prepared raitas and garnish it with prepared tadka and coriander sprig.
For Tadka
- In a shallow pan, add ghee, once it’s hot, add green chili, tomato, cashewnut and saute it on moderate flame.
- Add degi red chili powder, salt to taste and mix well.
- Pour the tadka on top of the masala pulao.
For Bottle Gourd Raita
- In a bowl, add curd, bottle gourd, green chili, coriander leaves, salt to taste and mix everything well.
- Transfer it into a serving bowl. Sprinkle a pinch of degi red chili powder on it.
For Papad Raita
- In a bowl, add curd, tomato, green chili, salt to taste, roasted cumin powder, degi red chili powder and mix well. Top it up with roasted crushed papad.
- Transfer it into a serving bowl, garnish it with coriander sprig.