Wednesday, July 10, 2013

Tindora pulao/Ivy Gourd pulao

This recipe is originally from my mother who is a great cook.She keeps trying new recipes all the time.I kind of inherited the hobby from her.this recipe is perfect to try on the weekends.


Basmati Rice-1 Cup(1 1/2 cups of water)
Tindora (sliced or chopped)-1/2 cup
Green chillies-3 to 4
Ginger & garlic 1/2 tsp finely grated(I always use the fresh raw ginger and garlic....I never like the ginger,garlic paste which is available in the grocery store)
Garam masala-1/2 tsp
Cinnamon powder-1/4 tsp
Red chilly powder-1/4 tsp
Turmeric powder-1/2 tsp
 Oil and ghee- 1 tbsp each
Salt to taste
Jeera- 1/4 tsp
Bay leaf
Cilantro to garnish(chopped)


1. Soak the Basmati Rice in water for about 30 minutes prior to cook.
2.Now chop all the vegetables including chillies.Heat a pan and add oil and ghee together as mentioned above.
3. Add jeera,chopped vegetables with minced ginger and garlic.
4.Let them to sizzle till they turn to soft and transparent.
5.Add salt,turmeric,cinnamon,garam masala,red chillie powder.
6.Now add the cooked rice and mix well with the above and garnish them with cilantro.
7.Any kind of raitha...goes well with the rice.


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