Kathal Pulao

  • Prep Time

    45 Minute

  • Cooking Time

    25 Minute

  • Serving

    4

  • Main Course

Method

  1. Take the rice and wash it under cold running water, drain and keep it aside.
  2. Now on a medium heat place the pressure cooker and pour cow ghee.
  3. Next when the ghee becomes medium heated start adding whole spices dalchini, back cardamon, whole cloves, bay leaves, cumin seeds & whole black pepper corn (whole garam masala)
  4. Let their flavours infuse in oil for 30 second, making sure not burning the spices.
  5. Now add slices onions and cook then until golden brown.
  6. Next add ginger and garlic paste and ground spices chilli powder, turmeric, coriander powder, garam masala & cumin powder sauté it for 2 minutes and then add chopped tomatoes.
  7. Cook this masala on medium heat until the tomatoes become soft and mussy.
  8. Now add your boiled kathal cubes in the masala and combine well.
  9. Next add your washed rice, and pour water in the pressure cooker, making sure the water level in 1 inch above the rice.
  10. Next add kewra water.
  11. Cover the pressure cook and cook on high heat until the first whistle goes on and then on medium heat for another 3 more whistle.
  12. Turn off the heat, wait for 15-20 minutes before opening the pressure cooker & sprinkle chopped coriander.

Ingredients

  • Laila gold basmati rice 2 cup
  • Laila cow ghee 3 tbsp
  • Laila dalchini (cinnamon) 2cm stick
  • Laila black cardamon 2no
  • Laila whole clove 5no
  • Laila cumin seeds 1tbsp
  • Laila bay leaf 2 no
  • Laila whole black pepper 10 no
  • Sliced onion 1 cup
  • chopped tomatoes 1 cup
  • Laila ginger garlic paste 2 tbsp
  • Laila garma masala 1 tbsp
  • Laila chilli powder 1 ½ tbsp
  • Laila turmeric 1 tsp
  • Laila coriander powder 1/2 tbsp
  • Laila cumin powder 1 tbsp
  • Salt to taste
  • Clean and boiled kathal cubes 2 cup
  • Chopped coriander ½
  • Laila kewra water 2 tbsp