Shahi Paneer

As the name suggests, shahi paneer is a dish fit for royals. It is a flavorful curry prepared in a rich and creamy base of nuts, onion, yogurt and cream. This mild and delicious paneer gravy curry is quite easy to prepare and makes a perfect party dish. 

Ingredients:
3 tbsp. ghee / oil
1 cup roughly chopped onion
1 inch piece of ginger
1 - 2 garlic cloves (I didn't use any.)
1 tbsp. cashews
1 tbsp. almonds
1 tsp. cumin seeds / caraway seeds
2 cloves
1 cardamom
1 inch cinnamon piece
1/8 tsp. turmeric powder
1/2 tsp. chili powder
Salt to taste
1/2 tsp. garam masala
1/2 cup full fat yogurt
1/2 cup water
A pinch of saffron, crushed
200 gm paneer cubes (more or less about 1 and 1/2 cups of paneer)
2 - 3 tbsp. cream (optional)

Directions:
1. Heat a tbsp. ghee / oil and add onion, ginger and garlic. Fry until the onion is cooked. Let the mixture cool. Blend it to a fine paste along with almonds and cashews, adding a little water.
2. Heat 2 tbsp. ghee / oil in a pan and add cumin seeds, cloves, cardamom and cinnamon. Saute for few seconds, until the spices start to release their aroma.
3. Next add the ground onion - nut paste, turmeric, chili powder garam masala, and salt. Fry for a couple of minutes on low flame.
4. Whisk the yogurt until smooth. Lower the heat and add the whisked yogurt and water. (Add more water if needed. The mixture gets quite thickened after cooking.) Stir and let the mixture simmer until it thickens, about 10 minutes. Taste and adjust the seasonings if needed.
5. Add saffron, paneer cubes and whisked cream if using. Simmer for a couple of minutes more and turn off the stove. 
6. Transfer the mixture to a serving bowl since the curry tends to cook further and gets quite thickened if left in the same pan.
7. Garnish with roughly chopped cilantro leaves and serve with rotis / rice.

Notes:
* 1 or 2 drops of kewra water can be added finally, if preferred.
* Paneer cubes can be lightly fried before adding to the gravy if preferred.
* Vegans can substitute tofu and non dairy yogurt.  
* Tomatoes can be added to the recipe if preferred. Add them after onions are sauteed and cook until mushy.
* The nuts added to the onion paste alone makes the gravy richer. I therefore avoid using ghee and cream in this recipe if cooking for ourselves. However they enhance the flavor of the dish.


This post is an entry for Blogging Marathon #101 under 'Gravy Curries' theme.

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A - Z Indian Biryani / Pulao / Khichdi Series ~ M for Motiwale Pulao / Moti Pulao

The most common basic versions of Indian pulaos have to be a plain nuts' based pulao or a ghee rice or even a jeera rice, that pair well with a spicy gravy. My pulao - biryani exploration for this marathon showed me that there are many regional variations of the same with few extra touches that make them unique. Like the Basanthi Pulao from the Bengal region and the Mewa Pulao from Rajasthan with a dose of sweetness. The Kashimiri version with fresh fruits thrown in that sets it apart from being a plain, bland pulao. Today's version of moti or motiyonwale pulao that comes from the state of Rajasthan is one such dish with a special touch. It is bland on it's own and so be sure to serve it with a spicy side dish and a raita. Mine was served with a spicy gravy which is not pictured here.

The addition of fried balls made with a combination of grated paneer and ground cashews and adorned with edible silver foil aka 'chandi ka warq' lend a richness to this pulao and seems to fit a royal kitchen. Moti, pronounced as mow-thi (as in thin) means 'pearl' and the name of the dish must be alluding to those gilttery silver warq balls that look like shiny pearls. Make sure to make the balls tiny if using silver foil to replicate the pearls. 

Silver warq or varak is edible and adding silver and even sometimes gold foils to sweets, dry fruits, supari and other stuff is common in the Indian subcontinent. The fragile foil is flavorless and just added for the richness it imparts to the appearance of the sweets. The thinner version foil tends to stick to skin when handled directly. I let go the silver warq from the recipe but if using, make sure that you are using a vegetarian version, that is if you are practicing vegetarianism.

Warq is made by placing and pounding the pure metal dust between parchment sheets until it is molded into a foil, which takes about two hours. The sheets are typically packed with paper for support, which is peeled away before use. The traditional method involves manually pounding the particles between layers of ox, goat or cattle hide because it is easier to separate the silver leaf from animal tissue than to separate it from paper. Hyderabad was once famous for this dying art. The recent common process uses ox guts where the hammering leads to the intestines become part of the silver foil. The concerns raised by vegetarians have led to production using modern technologies where beating over sheets of black special treated paper or polyester sheets coated with food grade calcium powder takes  instead of hide / guts. Also there are safety issues since sometimes to make quick money, aluminium is used instead of silver which is toxic. The government had banned the usage of guts and hides in 2016 only to halt the directive as a result of job losses. (Source:Wiki)

Recipe source: Here
Ingredients: (yield 2 - 3 servings)
1/2 cup heaped Basmati rice
2 tsp. ghee / oil
2 tbsp. each raisins and cashews
2 cloves
2 green cardamoms
1 bay leaf
1 inch cinnamon piece
Few saffron strands
1.5 tsp. salt
Ingredients for paneer balls:
1/2 cup paneer, grated 
1 tbsp. cashew powder
1/2 tbsp. corn starch
Salt to taste
Oil for frying
Silver warq sheet if using

Directions:
* Rinse and soak rice in water for about 30 minutes. Drain and keep aside. 
* Add grated paneer, cashew powder, corn starch and salt to a mixing bowl. Knead into a smooth dough and roll into small balls. Make sure to make them tiny if using silver foil to cover them.
* Heat sufficient oil in a kadai or a small frying pan. Deep fry the paneer balls on medium heat, until light golden brown. Remove them with a slotted spoon and drain them on absorbent paper towel lined plate. Let the fried balls cool and cover them with silver warq, if using.
* Heat ghee in a pan until it is melted and add raisins and cashews. Toast them until cashews turn light golden brown and raisins plump up. Remove them with a slotted spoon and keep them aside. To the same ghee, add cloves, bay leaf, cardamom and cinnamon. Saute the spices until fragrant.
* Next add rice and stir gently for about a minute. Add about a cup of water, saffron and salt. Bring the mixture to a boil and reduce the heat. Cover and cook until rice is done, about 15 - 20 minutes.
Or 
Pressure cook for 2 whistles adding only 3/4 cup of  water.
* Garnish the pulao with fried paneer balls, raisins and cashews.
* Serve with a spicy gravy curry.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao
K for Kashmiri Pulao

L for Lucknowi Biryani

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

An InLinkz Link-up

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Spicy Paneer - Methi Toast

This paneer - methi is a favorite of mine to use for toasts and as a filling for sandwiches. The addition of methi leaves / fenugreek greens add a great flavor to this paneer based dish though it can be left out if you don't have them. Paneer, the Indian cheese gives a delicious base to the dish besides adding the protein factor. I usually go with freshly made paneer at home so that I can go with a softer version than the hard and crumbled paneer. This way, the paneer gets assimilated into the curry and can be spread easily.
 
Ingredients: (Yield 2 servings)
4 bread slices (I used whole wheat bread.)
2 tsp. oil
1/2 tsp. cumin seeds
2 pinches of turmeric powder
1 cup finely chopped onion
1/2 cup chopped tomato
1/4 cup roughly chopped methi / fenugreek greens
1/4 cup soft paneer / Indian variety cheese
Salt to taste
Red chili powder to taste 
 
Method:
* Heat oil in a pan and add cumin seeds. When they start to turn brown, add onions and saute them until they turn translucent.  Next add tomatoes, methi leaves, turmeric and salt. Cook until the tomatoes turn mushy. Next add paneer and chili powder to the pan. Mix well and cook for about 30 seconds and turn off the stove.
* Meanwhile, toast the bread slices. Spread the paneer - methi curry on the toasted slices and enjoy. 


This goes to Blogging marathon #76, under the theme 'Toasts'. Check out the page to read what other marathoners are cooking.
 

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Tawa Paneer Masala

Today is turn for a quick and delicious paneer based curry made on a tawa. A tawa is a slightly concave griddle that is commonly used in Indian kitchens to prepare flat breads. Apart from flatbreads, there are a few other dishes that are associated with the tawa like a tawa pulao or this paneer masala for example, though the flat griddle seems like an unusual implement to cook them. Of course one can easily opt for a saute pan instead of a flat griddle when cooking at home, if the tawa cooking seems trickier and messier. This tawa paneer masala is entirely cooked on a tawa where paneer cubes are simmered in a spicy, sauteed base of onion, capsicum and tomato.

Ingredients:
1 onion
1 small or 1/2 big sized green capsicum 
2 tomatoes 
1/2 cup paneer cubes
1 to 2 tbsp. butter / oil
1 tsp. cumin seeds
1 small sized green chili
1 tsp. ginger - garlic paste 
2 pinches of turmeric powder
Salt to taste
1 tsp. pav bhaji powder
1/4 tsp. chili powder
1/2 tsp. coriander powder
1/2 tsp. cumin powder
2 tsp. kasuri methi

Method:
* Finely chop onion, capsicum and green chili. Puree the tomatoes.
* Heat butter / oil on a medium / large sized tawa / griddle and add cumin seeds. When they start to turn brown, add green chillies and onions and saute until the onions turn translucent. Add ginger - garlic paste and capsicum and saute on low flame for about five minutes. 
* Next add turmeric, salt, pav bhaji masala, chili powder, coriander powder and cumin powder. Stir for few seconds and then add the tomato puree. Cook until the raw smell of tomatoes disappear and butter / oil starts to leave the sides of the tawa. Taste and adjust the seasonings if needed. Sprinkle a few tbsp. of water if the mixture appears dry while cooking.
* Stir in the paneer cubes next and cook for a couple of minutes more. Gently crush the kasuri methi between palms and sprinkle over the curry. Stir the curry once more and turn off the stove.
* Serve warm with rotis or bread of your choice.
 
This goes to Blogging marathon #70, under the theme 'Cooking on a Tawa'. Check here to find out what the other marathoners are cooking as part of the BM.

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Matar Paneer

I rarely cook paneer in my kitchen and that explains the shortage of paneer based recipes on my blog. North Indians may be having a hard time to believe it but paneer is one of those ingredients that no one at home is going to miss even if I don't cook it ever in our lives. My husband who seemed to be in love with paneer when we were newly weds  did a 180 degree turn by the time I acquired my own home and hearth and started cooking. He gives me 'been there, done that' look whenever I talk about paneer and prefers tofu instead. My daughter up until a year ago, wasn't even buying that 'paneer' is a variety of cheese. She literally calls it 'pan' 'eer' in her American accent. For her, the ones that don't melt into ooey gooey mess do not fall under the cheese category. With that much of support for paneer at home, I quit cooking paneer dishes after a while.

However recently things again took a 180 degree turn regarding paneer at home. This time with my daughter, in a good way. She has started to like paneer dishes after tasting it in our Haryanvi friend's home during our last India trip. She keeps reminiscing how good the matar paneer and dal makhni tasted in her home and surprisingly she has even started to choose paneer dishes when we dine out. And I am happily obliging her request for paneer dishes even at home.
  
The word 'matar' stands for peas in Hindi while the paneer is the acid-set, non melting, freshly made Indian variety cheese. Matar - Paneer is basically the peas and paneer being cooked in a spicy, tomato gravy. Matar paneer is one of those recipes which can make use of summer bounty of fresh peas and tomatoes along with some good quality panner for the fresh flavors to burst through. This north Indian delicacy  is so popular that it is an ubiquitous part of Indian restaurants' buffets across the globe. It can be an easy choice when throwing parties based on Indian food since it is simple and quick to put together besides being nutritious and tasty. I like to keep the recipe simple but the addition of cashew paste or rounding off the dish with a dollop of cream would make it richer and suitable when one has company.

Ingredients:
1 tbsp. + 1 tsp. oil
1 cup paneer cubes
1 tsp. grated ginger / ginger paste
1 big or 2 medium sized onions, chopped
1 big sized tomato, chopped
1 tsp. cumin seeds
1/8 tsp. turmeric powder
1/2 tsp. cumin powder
1/2 tsp. coriander powder
1/2 tsp. garam masala
1/4 to 1/2 tsp. red chili powder (The Kashmiri variety will add a nice color.)
Salt to taste
1/2 cup fresh / frozen peas / matar
1 tsp. kasuri methi, slightly crushed
Minced cilantro to garnish

Method:
* Heat a tbsp. oil in a pan and toast the paneer cubes until lightly golden through out and drain on paper towel. Keep the fried cubes aside until needed. (This step of shallow frying paneer is optional.)
* To the same oil, add grated ginger and fry until golden. Next add onion and fry until lightly golden. Then add tomatoes and cook until mush.
* Grind the onion-tomato mixture finely.
* Heat another tsp. oil to the pan and add cumin seeds. When they start to change shade, add the ground paste, turmeric and the remaining spice powders. Sauté for 4 to 5 minutes.
* Next add peas, salt and about 2/3 cup water to the pan and stir. Let it simmer for about 3 to 4 minutes.
* Finally add the paneer cubes and crushed kasuri methi and simmer the mixture for another couple of minutes. Garnish with cilantro.
* Serve matar paneer warm with rotis / puris.
 
This goes to blogging marathon #57 under the theme 'Side Dishes' and check here to find out what other marathoners are cooking today.

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Paneer Bhurji

Paner bhurji is a side dish prepared with paneer, the rennet-free Indian cheese. This protein rich dish is very quick and simple to prepare and is an apt dish for the morning rush hours. It can be served with breads, buns or rotis to make a wholesome, filling breakfast. One can of course omit or add spices they prefer or use in lesser quantities if serving kids. Using cilantro leaves is optional or it can be replaced by kasuri methi/dried fenugreek leaves to add a different flavor. Homemade or store bought paneer can be used. The following ingredients would be sufficient to fill 4 sandwiches or about 3 rotis. 

Ingredients:
1 tbsp. oil
1 tsp cumin seeds
1 onion, finely chopped
1 small tomato, finely chopped
1/8 tsp. turmeric powder
Salt to taste
1/4 tsp. red chili powder or according to taste
1/8 tsp. cumin powder
1/8 tsp. coriander powder
1/4 tsp. garam masala
1 cup crumbled paneer (I used homemade paneer.)
1 tsp. finely minced cilantro to garnish

Method:
* Heat oil in a saute pan and add cumin seeds. When they start to sizzle and turn brown, add onion. Fry until the onion turns translucent and add tomato pieces. Cook until they turn mushy.
* Add salt, turmeric and all the spice powders to the pan. Stir and cook for few seconds.
* Next add the crumbled paneer, mix and cook for about a minute.
* Turn off the stove. garnish with cilantro and serve warm.

This goes to 
1. Blogging Marathon #49, with the theme "Cheese".
2. 'Kids Delight' event, with the theme 'Cheese'.

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Kashmiri Cuisine ~ Girda and Tamatar Chaaman

Girda is one of the tandoor breads from the Kashmir valley. Owing to the absence of a tandoor oven, I wasn't exactly looking for an authentic looking girda. Besides, I was at a loss regarding the texture / flavor as I have never tasted it. One of the online sources mentioned that they are crispy from outside and soft inside. If that was the criteria I was looking for then this experiment was a success. 
The bread is an easy one to put together but the preparation starts hours prior to baking since a portion of the dough needs fermentation. It is a breakfast bread and I would have enjoyed this even with a jam / nutella spread instead of a gravy curry. 

Recipe Source: India Cookbook
Ingredients: (Make 8 girdas)
2 cups all purpose flour
2 cups wheat flour / atta
1 tbsp ghee
1 tbsp sugar
1/2 tsp salt
1 tsp baking powder
1 tbsp yogurt
1 tsp poppy seeds
(I added 1 - 2 tbsp oil as well.)

Method:
* Add all purpose flour to a mixing bowl. Add water as needed to form a soft dough. Cover and leave it to ferment overnight.
* Next day, sift wheat flour into a bowl. Add salt, sugar, ghee and the fermented all purpose flour dough to it. Mix everything. Add extra water as needed to form a soft dough. At this point, add baking powder and knead well so that it is incorporated into the dough well. (I added oil as well.) 

* Preheat oven to 350 deg F / 180 deg C.
* Divide the dough into 8 portions and shape each one into a flat, oval shaped bread. Using a knife, make a slit along the one side of each bread and spread a little yogurt inside. Sprinkle some poppy seeds over the bread tops. Make small depressions on the bread using your finger tips.

* Bake until they start rising and turn light brown. (Though the recipe mentions to bake for 10 - 15 minutes, I had to bake for 30 minutes. Then I brushed them with ghee and broiled them for 3 - 4 minutes.) 

I paired girda with tamatar chaaman. It turns out that Punjabi chaman and this chaaman are poles opposite. Tamatar chaaman is a delectable, Kashmiri paneer preparation in a thick tomato sauce. It is a quick and simple one to put together without elaborate preparations. I prepared a small quantity and used the spices accordingly. 

Ingredients: (Serves 6)
1 pound or about 1/2 kg paneer, cut into one inch cubes
1 tbsp oil + extra for shallow frying the paneer (Traditionally mustard oil is used.)
5 cloves
5 green cardamom pods
2 one inch cinnamon sticks
A pinch of asafoetida
3 cups pureed tomatoes
2 tsp ground fennel seeds
1 tsp ground ginger
1 tsp ground cumin
1.5 tsp ground coriander
1.5 tsp Kashmiri red chili powder
Salt to taste
1 tsp Kashmiri garam masala
Cilantro leaves to garnish

Method:
* Fry paneer cubes until golden brown through out, using shallow frying method.Remove with a slotted spoon and drain on absorbent towels. Keep them aside.
* Heat oil and add cloves, cinnamon, cardamom and asafoetida. Fry for few seconds and add tomato puree. Cook until all the water evaporates.
* Pour about a cup of hot water and all the spices except the garam masala. Bring the mixture to boil and add the paneer.
* Reduce the heat to low and cook for 5 minutes.
* Sprinkle garam masala at the end and stir gently. Simmer for about a couple of minutes more.
* Garnish with coriander leaves.

Check here to know what other marathoners are cooking.

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Paneer - Dry Fruit Rice

This is my neighborhood after yesterday's winter storm. Doesn't it look picturesque? I enjoy every bit of it until it dawns on me that I am the one who needs to cleanup our driveway. :) Still I shouldn't be complaining as this winter has been mild and this is only third major storm this season.
Now coming to the third day of BM#13, here is one more quick and easy protein packed rice dish meant for a kid's lunchbox.  Recently I have become a big fan of a cook show that comes on a Telugu TV channel. I like the chef's style of cooking and  has started to note down interesting recipes that I come across. This was one of those and I tried it last week. It's very simple, apt for the morning rush hours and if your kids love paneer, then this is a dish to try.

Ingredients: (2 servings)
1/2 cup Basmati rice (Cook adding a cup of water and keep aside.)
1 Tbsp ghee
1/2 tsp shah jeera / cumin seeds
1 or 2 green chillies
1/4 cup dry fruits (raisins, cashews and almonds)
1/4 cup paneer cubes
2 Tbsp yogurt
1 tsp amchur powder
Salt to taste
Cilantro to garnish

Method:
* Heat ghee in a pan and add shah jeera. When it starts to brown add green chillies, cashews and almonds. Saute them for about 30 seconds and add raisins.
* Next add paneer and saute until golden brown.
* Next add the yogurt, amchur powder and salt. Fry until the mixture thickens. Add rice and mix well. Garnish with cilantro.

Check here to find out what the other marathoners participating in this BM are cooking.

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Tomato - Basil Salad

I chose the "soups and salads" theme for the first round of Blogging Marathon #9. And if anyone has missed my posts during this marathon, here is a list of what I blogged so far.

Broccoli - Cheese Soup
Black-eyed Peas Soup
Corn Soup
Cracked Wheat Salad
Custard Fruit Salad
Black bean - Carrot Soup

Truth be told, I am not a great fan of soups and salads but the rest of my family is. My kids have acquired their dad's gene of love for soups/salads and so I end up making them frequently. For the final day, I was actually planning to prepare a simple tomato - basil salad but a few other ingredients went in during preparation, as per the recommendation of my family.
I am just giving a list of ingredients that I used and one can freely go ahead and add what ever they prefer.  Just add everything to a salad bowl, toss and serve.

Ingredients for one serving:
1 Tomato - Chopped into 8 to 12 chunks depending upon the size
Basil leaves (10 - 12)
Pitted Black olives (I added a handful.)
Bread Croutons (I added a handful.)
Cheese (I added diced, homemade paneer. )
Pickled dills and banana pepper rings
Light Italian dressing (or go with olive oil+lemon juice+vinegar+ salt)
Salt if needed

This goes to
1. "Global Food Festival" by Kalyani
2. "Soups & Salads Mela" by Srivalli.

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Paneer - Khoya Kheer

While the toordal kheer that I published yesterday is a simple delight, this paneer - khoya kheer has decadence written all over it. One can guess by just the title that this kheer is a rich and yummier one. What makes it more likeable is the fact that even a novice cannot screw it up since this kheer happens to be a simple one in terms of preparation. I should also mention that you can prepare this kheer in no time when you have the ingredients ready and so an apt one to surprise your guests.
And one more to dear Shreyas, who enjoys kheers. J

Ingredients (2 - 3 servings)
1 cup milk
1/2 cup grated khoya / khoa
1/2 cup grated paneer (I had made fresh paneer just then and so crumbled some paneer and used it.)
3 Tbsp sugar
Nuts to garnish

Method:
Bring the milk to a rolling boil. The original recipe requires the milk quantity to be reduced by half the quantity and I find it too rich and skip that step. If you prefer to follow that, increase the quantity of the milk to at least 2 cups in the recipe.
Gently stir in the paneer, khoya and sugar. Let it simmer for about 10 minutes or a little more. By the time, the khoya gets incorporated into the mixture and the kheer gets rich and creamy.
Garnish with nuts.
This kheer can be served warm or chilled.

And check what the other marathoners are cooking on Day 5 during blogging marathon #5. 
Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha
Seven Days of Colorful Dishes Kid's Special: Vardhini
Seven Days of Indian Sweets: Harini,  Veena & Me
Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja
Summer Coolers: PJ,  Vaishali
Under 15 mins Quick Breakfast: Sushma Pinjala

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Paneer Methi Pulao

This fragrant pulao is a well balanced meal and a perfect dish when you are under time crunches. Including the preparatory work, this dish can be put together in less than 30 minutes. Melt in your mouth kind of home made paneer and peas give you the protein punch needed where as the veggies tomato, kasoori methi and onion adequately contribute their flavor and fragrance to this simple yet delicious dish.

Ingredients to serve at least three:
Cooked rice - 3 cups
Paneer cubes - 1 cup
Tomato - 2
Chopped onion - 1 cup
Frozen green peas - 1/2 cup
Kasoori methi - one heaped Tbsp
Cashews - 1 Tbsp
Clove, Bay leaf, whole cardamom, one inch cinnamon stick - one each
Cumin powder, Coriander powder - 1/2 tsp each
Pepper powder, Turmeric powder - 1/4 tsp each
Chili powder - 1 tsp
Salt - 2 tsp
Oil - 2 -3 Tbsp

The Cooking part:
Heat the oil in a skillet and add paneer cubes to it. Fry them till they get just brown specs and remove them with a slotted spoon and keep them aside.
Add cashews, cumin seeds. clove, cardamom, cinnamon and bay leaf in this order to the same oil. When cashews turn golden brown, add chopped onion and saute them till they turn translucent. It would take around 5 minutes.
Mean while, cook the frozen peas with little water in a MW for a minute. Chop the tomatoes into big chunks and puree them in a blender.
Add the puree to the sauteed onions and fry on medium heat for a couple of minutes. Then add kasoori methi, cumin powder, coriander powder, chili powder, pepper powder, turmeric powder and salt to the onion and tomato mixture. Cook for few more minutes till all the moisture has evaporated from the tomatoes and the oil appears on the sides. (You can cook on high to speed up the process but be around and keep stirring the mixture so that tomato mixture doesn't stick to the bottom of the skillet). Turn off the stove.
Now add the cooked peas, fried panner and rice to the above mixture and stir well so that rice is properly coated with the spices.
Serve this yummy pulao with a cup of yogurt and some chips.

Note:
You can either use basmati rice or the sona masuri variety. 3/4 cup of sona masuri rice will give you 3 cups of cooked rice. Cook rice while the vegetables are frying or use any left over rice. You can add garlic to the above recipe.

This one goes to Mallugirl's Summer Express Cooking event and to Jihva - Rice, hosted by Sharmi of Neivedyam.

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