Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, curry leaves pulao. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Curry leaves Pulao is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Curry leaves Pulao is something which I have loved my whole life. They’re nice and they look fantastic.
CURRY LEAVES PULAO - a pressure cooker, sumptuous, healthy, vegan, no-onion, no-garlic easy pulao using curry leaves and some simple Indian spices. Curry leaves pulao is a simple pulao, which i tasted very recently during my flight journey. First i thought it was some plain basmati rice garnished with some coriander leaves.
To begin with this recipe, we must first prepare a few ingredients. You can have curry leaves pulao using 20 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Curry leaves Pulao:
- Make ready 1 1/2 cups Basmati rice
- Get 1/2 teaspoon jeera (or a piece of cinnamon stick works too)
- Get 2-3 cloves
- Get 2 tablespoons coconut oil
- Take FOR THE CURRY LEAVES MASALA:
- Take 1 tablespoon chana dal split Bengal gram dal
- Get 1 tablespoon coriander seeds
- Prepare 1 tsp jeera/cumin seeds
- Prepare 3 small green chilies/1 big jalapeno/Serrano pepper
- Prepare 1 dry red chilli
- Get 1 1/2 cups loosely packed curry leaves
- Make ready 1/2 cup grated coconut (or a handful of almonds) fresh/frozen
- Get 1/4 teaspoon hing/asafetida powder
- Get 2 tablespoons coconut oil or any other odorless oil
- Prepare FOR SEASONING/TEMPERING:
- Prepare 1 tablespoon coconut oil
- Make ready 1 teaspoon mustard seeds
- Prepare 2-3 tablespoons cashew halves and peanuts
- Get leaves Few curry
- Take 1/4 teaspoon hing/asafetida powder
Chicken Pulao is a simple rice food made in exclusive Hyderabadi style. The meal is appreciated as main course throughout India and particularly. Pulao is a one pot rice dish made by cooking fragrant basmati rice with aromatic spices, herbs & sometimes stock. There are many kinds of pulao recipes made in India like vegetable pulao, Matar.
Instructions to make Curry leaves Pulao:
- Wash Basmati rice in several changes of water until the water runs clear, strain and soak in plenty of water for about 20 minutes. - - Separate curry leaves from the stalks, wash in plenty of water until clean and strain to remove excess water. Keep aside.
- TO MAKE THE CURRY LEAVES MASALA: - Heat oil in a medium sized saucepan or kadai and once hot, add the dry spices; jeera, coriander, chana dal and chillies. Saute on medium heat, stirring constantly until light brown.
- Add curry leaves and continue to fry until it is slightly wilted. Stir in the grated coconut and saute, stirring often until light brown and the curry leaves are crisp; about 2 minutes.
- Remove from heat, let cool and make a fine paste with a little water in a blender. Keep aside.
- TO MAKE THE CURRY LEAVES PULAO: - Heat a pressure pan with oil and once hot, add jeera and cloves. Saute on medium low heat until slightly aromat; a few seconds. - - Stir in the washed and drained rice and fry on medium heat, stirring constantly until most of the moisture is gone and each grain of rice glistens.
- Stir in the curry leaves masala paste; mix well.
- Add 1 ¼ teaspoons salt and 3 ½ cups water or 3 cups depending upon the quality of rice; mix well to combine. Cook on high. After first whistle, lower heat to medium low and cook for 7 to 8 minutes. Remove from heat and let cool to allow the pressure to drop naturally. Keep aside for 5 to 7 minutes.
- Open the pressure pan, fluff up the rice gently with a fork, taking care not to break the rice grains.
- TO PREPARE THE TEMPERING: - Heat oil in a small saucepan and once hot, add mustard seeds. As soon as they start to pop and crackle, add cashew and peanuts and fry on medium heat, stirring often until light golden and crisp. - - Stir in curry leaves and hing powder and add this seasoning to the pulao.
- Mix in the seasoning gently into the pulao, taking care to maintain the long grains of the rice. - - Serve spicy, healthy, no, onion-no,garlic, curry leaves pulao alongside a cooling raitha (vegans can use coconut yogurt), salad and some poppadums or potato chips.
- Recipe Notes - Use only fresh curry leaves to make the masala paste. - Adjust spice amounts according to taste. - Quantity of water can vary depending upon quality of rice. - For more flavor, nutrition and texture, feel free to include your favorite veggies like carrots, peas, green beans or even potatoes. - Vegans can avoid the raita or use coconut yogurt instead.
When serving the samvat rice pulao, garnish with the dry fruits and coriander leaves. Coconut Milk Pulao is a flavorful South Indian rice recipe made with coconut milk and few vegetables in the Instant Pot or Pressure Cooker. Making Curry Leaves Chutney at home is simple and easy with this recipe's step by step photo guide - stir fried curry leaves are crushed with fresh coconut, tamarind paste and dal mixture into paste. Curry leaves kuzhambu / Karuveppilai Kulambu is a very healthy and tasy kuzhambu recipe that tastes great with plain rice adding sesame oil. How Curry Leaf is effective for various diseases is listed in repertory format.
So that is going to wrap it up with this exceptional food curry leaves pulao recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
