Curry leaves Pulao
Curry leaves Pulao

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, curry leaves pulao. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Curry leaves pulao is a simple pulao, which i tasted very recently during my flight journey. First i thought it was some plain basmati rice garnished with some coriander leaves. But when i had the first bite, i could taste the curry leaves flavour. Each and every bite was aromatic and i enjoyed with a gravy and a semi dry veggie masala.

Curry leaves Pulao is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Curry leaves Pulao is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have curry leaves pulao using 20 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Curry leaves Pulao:
  1. Prepare 1 1/2 cups Basmati rice
  2. Prepare 1/2 teaspoon jeera (or a piece of cinnamon stick works too)
  3. Take 2-3 cloves
  4. Get 2 tablespoons coconut oil
  5. Get FOR THE CURRY LEAVES MASALA:
  6. Get 1 tablespoon chana dal split Bengal gram dal
  7. Prepare 1 tablespoon coriander seeds
  8. Take 1 tsp jeera/cumin seeds
  9. Take 3 small green chilies/1 big jalapeno/Serrano pepper
  10. Take 1 dry red chilli
  11. Make ready 1 1/2 cups loosely packed curry leaves
  12. Get 1/2 cup grated coconut (or a handful of almonds) fresh/frozen
  13. Get 1/4 teaspoon hing/asafetida powder
  14. Make ready 2 tablespoons coconut oil or any other odorless oil
  15. Get FOR SEASONING/TEMPERING:
  16. Take 1 tablespoon coconut oil
  17. Make ready 1 teaspoon mustard seeds
  18. Prepare 2-3 tablespoons cashew halves and peanuts
  19. Get leaves Few curry
  20. Prepare 1/4 teaspoon hing/asafetida powder

Curry leaves are very essential to overcome health problems as it contains Vitamins, Minerals, Antioxidants, Folic Acid and Iron in it. There are many benefits of using curry leaves in our day to day lives, we use for Hair, Skin, Weight loss, Eyesight and many. Veg pulao recipe, how to make veg pulao Along with the spices, in this rice, are are going to enrich this pulao with fresh Gungura leaves.

Steps to make Curry leaves Pulao:
  1. Wash Basmati rice in several changes of water until the water runs clear, strain and soak in plenty of water for about 20 minutes. - - Separate curry leaves from the stalks, wash in plenty of water until clean and strain to remove excess water. Keep aside.
  2. TO MAKE THE CURRY LEAVES MASALA: - Heat oil in a medium sized saucepan or kadai and once hot, add the dry spices; jeera, coriander, chana dal and chillies. Saute on medium heat, stirring constantly until light brown.
  3. Add curry leaves and continue to fry until it is slightly wilted. Stir in the grated coconut and saute, stirring often until light brown and the curry leaves are crisp; about 2 minutes.
  4. Remove from heat, let cool and make a fine paste with a little water in a blender. Keep aside.
  5. TO MAKE THE CURRY LEAVES PULAO: - Heat a pressure pan with oil and once hot, add jeera and cloves. Saute on medium low heat until slightly aromat; a few seconds. - - Stir in the washed and drained rice and fry on medium heat, stirring constantly until most of the moisture is gone and each grain of rice glistens.
  6. Stir in the curry leaves masala paste; mix well.
  7. Add 1 ¼ teaspoons salt and 3 ½ cups water or 3 cups depending upon the quality of rice; mix well to combine. Cook on high. After first whistle, lower heat to medium low and cook for 7 to 8 minutes. Remove from heat and let cool to allow the pressure to drop naturally. Keep aside for 5 to 7 minutes.
  8. Open the pressure pan, fluff up the rice gently with a fork, taking care not to break the rice grains.
  9. TO PREPARE THE TEMPERING: - Heat oil in a small saucepan and once hot, add mustard seeds. As soon as they start to pop and crackle, add cashew and peanuts and fry on medium heat, stirring often until light golden and crisp. - - Stir in curry leaves and hing powder and add this seasoning to the pulao.
  10. Mix in the seasoning gently into the pulao, taking care to maintain the long grains of the rice. - - Serve spicy, healthy, no, onion-no,garlic, curry leaves pulao alongside a cooling raitha (vegans can use coconut yogurt), salad and some poppadums or potato chips.
  11. Recipe Notes - Use only fresh curry leaves to make the masala paste. - Adjust spice amounts according to taste. - Quantity of water can vary depending upon quality of rice. - For more flavor, nutrition and texture, feel free to include your favorite veggies like carrots, peas, green beans or even potatoes. - Vegans can avoid the raita or use coconut yogurt instead.

Veg pulao recipe, how to make veg pulao Along with the spices, in this rice, are are going to enrich this pulao with fresh Gungura leaves. The sourness of the gungura leaves gives a nice flavor to this pulao. The Vegetables Pulao with Coconut Curry features rice sautéed with colourful veggies, served in the form of a ring that is filled with a coconut milk based curry. A special masala paste made of coconut, garlic and spices transforms the soothing coconut milk into a mouth-watering curry.

So that’s going to wrap it up for this exceptional food curry leaves pulao recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!