Ande Ka Pulao | Cook Smart | Sanjeev Kapoor Khazana
284.8 هزار بار بازدید -
8 سال پیش
-
Ande Ka Pulao is a
Ande Ka Pulao is a rich, delicious & fulfilling one pot meal prepared less than few minutes with available ingredients in your kitchen.
ANDE KA PULAO
Ingredients
6 eggs (anda), boiled and peeled
1½ cups Basmati rice, soaked
3 tbsps desi ghee
6 green cardamoms
6-7 cloves
2 inch cinnamon
1 medium onion
2½ cups chicken stock
2 tsps oil
Salt to taste
1 medium potato, boiled and peeled
¼ tsp turmeric powder
½ tsp red chilli powder
Few saffron strands
¼ cup coconut milk
1 cup browned onions
10-12 fresh mint leaves
Fresh mint sprigs for garnishing
Method
1. Heat ghee in a non-stick pan. Add cardamoms, cloves and cinnamon and sauté well.
2. Slice onion and add, saute till soft.
3. Drain rice and add. Toss and cook. Add chicken stock, stir to mix and let it cook.
4. Heat 1 tsp oil in another non-stick pan.
5. Add salt to rice and mix well.
6. Roughly chop potato.
7. Add turmeric powder and red chilli powder in the oil. Mix well. Add eggs and saute till crisp.
8. Add saffron strands to the rice.
9. Remove eggs from the pan and put in a bowl. In the same pan, heat remaining oil. Add chopped potato and fry for a minute.
10. Add coconut milk, browned onions and mint leaves to the rice and mix well.
11. Cut 3 crisp eggs into halves, add to the rice and mix gently. Add fried potato, mix, cover and cook on low heat till the rice is fully done. Switch off heat and keep it covered for 15-20 minutes.
12. Cut remaining crisp eggs into halves.
13. Transfer pulao on a serving dish. Garnish with egg halves, mint sprigs and serve hot.
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ANDE KA PULAO
Ingredients
6 eggs (anda), boiled and peeled
1½ cups Basmati rice, soaked
3 tbsps desi ghee
6 green cardamoms
6-7 cloves
2 inch cinnamon
1 medium onion
2½ cups chicken stock
2 tsps oil
Salt to taste
1 medium potato, boiled and peeled
¼ tsp turmeric powder
½ tsp red chilli powder
Few saffron strands
¼ cup coconut milk
1 cup browned onions
10-12 fresh mint leaves
Fresh mint sprigs for garnishing
Method
1. Heat ghee in a non-stick pan. Add cardamoms, cloves and cinnamon and sauté well.
2. Slice onion and add, saute till soft.
3. Drain rice and add. Toss and cook. Add chicken stock, stir to mix and let it cook.
4. Heat 1 tsp oil in another non-stick pan.
5. Add salt to rice and mix well.
6. Roughly chop potato.
7. Add turmeric powder and red chilli powder in the oil. Mix well. Add eggs and saute till crisp.
8. Add saffron strands to the rice.
9. Remove eggs from the pan and put in a bowl. In the same pan, heat remaining oil. Add chopped potato and fry for a minute.
10. Add coconut milk, browned onions and mint leaves to the rice and mix well.
11. Cut 3 crisp eggs into halves, add to the rice and mix gently. Add fried potato, mix, cover and cook on low heat till the rice is fully done. Switch off heat and keep it covered for 15-20 minutes.
12. Cut remaining crisp eggs into halves.
13. Transfer pulao on a serving dish. Garnish with egg halves, mint sprigs and serve hot.
Click to Subscribe: http://bit.ly/SanjeevKapoor_Khazana
Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq
Wonderchef Kitchenware: https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
#sanjeevkapoor
8 سال پیش
در تاریخ 1395/11/25 منتشر شده
است.
284,888
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