CASHEWNUT PULAV WITH GOBI 65



                            CASHEWNUT PULAV                           WITH GOBI 65
                       


       PULAV Usually made with Basmati rice, which gives taste and aroma.  We can make pulav with either pre-cooked rice nor steaming or boiling with a piece of cinnamon and salt into it.  Keep aside the pre-cooked rice for 20 minutes.  Add the below ingredients into the oil and fry it for 5 minutes and then add the pre cooked rice into it and spread in the pan smoothly.  Don't stir it frequently because rice may break. Turn the rice part by part and cook for 2-3 minutes.  Now ypu can taste the Cashewnut Pulav with aroma of ghee and fried onions. You Love this Taste.
  
                             INGREDIENTS:
           
                        Basmati rice  =  2cups
                        CashewNuts  =  1/2 cup
                        Onions          =  3nos
                        Ghee             =  3tbsp
                        ginger garlic paste = 1tbsp
                        raisins
                        cinnamon, cardomon, cloves =3nos
                        Salt to taste
                        pinch of  yellow food colour.

       METHOD:

                  Wash and soak the basmati rice for 10 minutes. Take a pan add some water to boiling add salt and cinnmon, clove and cardomon each one piece.  cook for 10-15 minutes and keep aside.  Take a pan add ghee, one cloves, cinnamon into it. Add longly cutted onion and fry it till brown add giner garlic paste and stir it and add cashewnuts and raisins and fry till light brown add pinch of salt and food colour and mix with some drops of water and keep aside. Add the Pre-cooked rice into it but not to stir frequently. turn it part by part. sprinkle the food colour water in to it.  Add deep fried onions  and some more cashews and present in the plate.

   TIPS:
              Dont soak basmati rice for more than ten minutes.
              Use half pre cooked rice.
              You can fry cashews and raisins before and keep aside and add it last also.

                          



   GOBI 65:

              GOBI- ONE SMALL
             CORN FLOUR - ONE CUP
             RICE FLOUR - HALF CUP
             RED CHILLI POWDER - 1 TBSP
             SOYA SAUCE - ONE SPOON
             TOMOTO SAUCE - 1TBSP
             CHILLI SAUCE - 1TBSP
             GINGER GARLIC PASTE ONE SPOON
             SALT TO TASTE
          MIX All the Above all ingredients into a bowl with little water and mix with the cauliflower (gobi) and keep aside for 1 hour. Deep fry the gobi in a medium flame untill it turns crispy. Crispy Tasty Gobi is ready to taste.
          Tips:
                     Dont add toomuch of water into the gobi mix only sprinkle little.
                     Food colour is optional.
                     cauliflower should be cut into tiny pieces so that it will become crispy.
                     
              

Comments

  1. Abdul shukoor17 April 2020 at 01:22

    Good receipes.

    ReplyDelete
  2. Unknown29 May 2020 at 02:38

    Pulav rice is made on Friday in every Muslim family. Either pulav or biryani. But this is different from all above. Richer and tastier.

    ReplyDelete

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