Red Pullav

by Tarla Dalal

Added to 93 cookbooks
This recipe has been viewed 957 times

Not as hot as its name and colour imply. Serve with plain Gujarati "Kadhi".

Add your private note

Preparation time: 30 mins.
Cooking time: 30 mins.
Serves 8
Show me for servings

Ingredients

1 cup rice (chawal)
100 gms french beans
100 gms green peas
100 gms carrots
2 potatoes
3 onions
4 tbsp ghee (for paste)
ghee for deep-frying
salt to taste

For decoration
a few tomato slices
coriander (dhania)

To be ground into a paste
7 cloves garlic (lehsun)
7 whole dry kashmiri red chillies
25 mm. (1") piece of ginger (adrak)
1 tbsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)

Method

Slice the onions thinly. Deep fry them in ghee until brown in colour.
Boil the rice separately. Each grain of the cooked rice should be separate.
Cut the vegetables ( except green peas) into small cubes and boil them.
Heat the ghee in a vessel and fry the paste for at least 3 minutes.
Add the vegetables and cook again for 3 minutes.
Add the rice, salt, and half of the fried onions and cook on a slow flame for 3 to 4 minutes.
Decorate with the remaining onions, tomato slices and chopped coriander.
Serve hot.