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Hyderabadi Zafrani Pulav (Saffron Rice)Ingredients: Rice : 3∕4 cup Yoghurt or curd: 2 tbsps Cloves (Laung) – 2-3 Bay leaves (Tejpatta) – 3-4, small Green cardamom (Chhoti elaichi) : 3-4 Cumin seeds (Zeera) – 1 tsp Ginger paste – 1 tbsp Garlic paste – 1tbsp Onion : one small, finely cut length wise Cashew nuts(kaju) : 10-12 Raisins (Kishmish) : 2 tbsps Almonds (Badaam) : 5-8, sliced Turmeric(Haldi): ¼ tsp Kasuri Methi (These are dried methi/fenugreek leaves) : 1 tbsp Coriander leaves , finely chopped : ¼cup Mint leaves, finely chopped : ½ cup Black pepper powder (Kali mirch) : ¼ tsp Brown cardamom powder (Badi elaichi) - ¼ tsp Cinnamon powder (Dalchini) – 2-3 pinches pinch Roast cumin seeds (Zeera) and grind into a fine powder – ½ tsp Roast coriander seeds (Dhania) and grind into a fine powder – 1 tsp Saffron strands (kesar) : ½ tbsp Red chili powder as per taste Milk : 5-6 tbsps Salt to taste Ghee for cooking Directions:
Serves/Makes: 2 |
Post date: 2010-06-28 10:50:03 Post date GMT: 2010-06-28 14:50:03 Post modified date: 2010-10-14 18:21:47 Post modified date GMT: 2010-10-14 22:21:47 |
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