• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Pulao1

1 cup whole Masoor
1 cup rice soaked for about 30 minutes
5 tbs. oil
2 small sized onion sliced
1 tbs. ginger (Adrak) paste
1 tbs. garlic (Lehsan) paste
1/2 tsp. whole cumin seeds (Zeera)
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/2 inch piece of cinnamon (Dalchini)
1 tsp. salt
Method
In a pot add about 3 cups of water as well as the Masoor and boil cook until the Masoor becomes tender but does not break apart. Drain and keep aside.
In another pan, heat the oil and add the onions. Sauté until it starts to turn brown.
Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch)), Clove (Laung), Ilaichi, cinnamon and salt along with 1/2 cup of water. Mix well and coo until the water to dries. Add the roasted Moong and pre-soaked rice.
Add water so that it reaches about a 11/2 cm above the level of the rice and moong.
Lower the heat, cover and cook until the rice and moong has absorbed the water and are soft and tnder.