Red Pulao

Ingredients

• • Basmati rice - 1 cup
• • Onions (cut into stripes) - 2
• • Potatoes (small) - 1 ½ cups
• • Peas (cooked) - ½ cup
• • Red cabbages (diced) - ½ cup
• • Curd (fresh, thick) - ½ cup
• • Tomato juice - 1 cup
• • Water - ½ cup
• • Salt - as required
• • Garam masala powder - ½ teaspoon
• • Ghee/Oil - ½ tablespoon

Ingredients For Grinding Together

• • Red chillies - 7
• • Garlic (prepare: fry separately in 1/2 teaspoon of oil) - 4 flakes
• • Cashew nuts - 8
• • Coconut (grated, fresh) - 2 tablespoons
• • Ginger - ½ inch piece
• • Coriander seeds - 1 teaspoon
• • Onion (prepare: roasted over flames) - 1

Method

• 1. Wash and soak rice for 10 minutes.
• 2. Drain water and fry in half a Teaspoon of ghee for two minutes.
• 3. Blanch tomatoes in hot water.
• 4. After 10 minutes peel outer skin and grind to smooth paste and strain.
• 5. Slightly whip curds.
• 6. After removing from fire sprinkle garam masala powder with a Teaspoon of hot ghee to the pulao.
• 7. Mix gently and serve hot.