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Masala Pulao

Pulao is a quick fix for elevating rice to a whole new level. This is my take on masala pulao, with simple ingredients and spices, the peanuts provide the much-needed crunch. The most important element is surely the fried onions, mix it in good quantities. I personally like to have it with raita. You can also add vegetables of your choice, you can add them in between the cooking of masala. A simple and humble fix for your weekly lunch with your family. 





Ingredients

  • 3 cups Leftover Cooked Rice
  • 4 Onions (sliced)
  • 1 tbsp Ghee(clarified butter)
  • 1.5 tbsp Vegetable Oil
  • 3 Bay Leaf
  • 2 Cinnamon Sticks
  • 5 Green Cardamom
  • 5-7 Cloves
  • 1.5 tbsp Cumin seeds
  • 4-8 strands of curry leaves
  • 1 tbsp Ginger Garlic paste
  • 1 tsp Coriander powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Sugar
  • 3 green chilies (slit in between)
  • 1.5 tsp Garam Masala Powder
  • 1 cup roasted peanuts
  • 2 tsp Lemon Juice
  • 1 tsp Kewra Water



Method
  1. Deep fry the evenly sliced onions on medium flame. When it starts to turn golden-brown low er the flame, strain on a kitchen napkin, and let the fried onions cool down. The barista is ready.
  2. Heat some ghee and vegetable oil in a Kadai on low flame.
  3. Add the bay leaf, cinnamon sticks, green cardamom, and clove. Give a gentle stir. Next, add the cumin seeds.
  4. Let the cumin seeds splatter. Then add the curry leaves. Give a stir.
  5. Next, add the sliced onions. let the onion cook for 5 minutes. Then add ginger garlic paste. Saute until the raw aroma of ginger-garlic goes away.
  6. Once it's done, add the coriander powder, cumin powder, red chilli powder, turmeric powder.
  7. Remember to keep the flame on low, or else the masala can burn. Cook for 5 minutes.
  8. Add 1 tsp sugar and green chilies and garam masala powder. Mix it well.
  9. Add 1 cup of roasted peanuts. Now combine the peanuts well with the masala.
  10. Now add the leftover cooked rice. Mix the rice well with the masala, add some lemon juice, fried onions from the top, store everything together, and add the kewra water.
  11. Mix well and serve with your favorite raita, onions, and lemon.

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