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FRUIT & VEGETABLE PULLAO Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the baking:
2 tablespoons ghee
For the gravy:
1 teacup fresh curds
1/2 teaspoon sugar
3 tablespoons ghee
Salt to taste
For the paneer koftas:
200 grams crumbled paneer
3 tablespoons plain flour (maida)
A pinch soda bi-carb
2 tablespoons chopped coriander
2 green chillies - chopped
Salt to taste
Ghee for deep frying
For the rice:
1 1/2 teacups uncooked rice
2 pinches saffron
1 teaspoon milk
1/2 teaspoon shah-jira
2 sticks cinnamon
2 cloves
2 cardamoms
1 teacup boiled green peas
8 to 10 dried apricots - soaked in water for 1 hour
3 tablespoons ghee
Salt to taste
To be ground into a paste (for the gravy):
1 onion
3 tablespoons grated fresh coconut
5 cloves garlic
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 sticks cinnamon
3 cloves
3 cardamoms
2 teaspoons poppy seeds (khus-khus)
7 to 8 red chillies
25 mm. piece ginger
| | METHOD | For the rice:
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add to the rice.
Heat the ghee, add the shah-jira, cinnamon, cloves and cardamoms and fry until they begin to crackle. Add the rice, green peas and salt and cook for a few minutes.
Add the apricot pieces.
For the paneer koftas:
Mix all the ingredients and shape into small round balls.
Deep fry in ghee.
How to proceed:
Add the paneer koftas to the rice.
In a large baking bowl, put 2 tablespoons of ghee at the bottom. Makes layers by spreading 1/3 of the rice, then spreading 1/2 of the gravy, next spreading a further 1/3 of the rice and finally spreading the remaining gravy and rice.
Cover and bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.
Just before serving, turn upside down on a big serving plate and serve hot.
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