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We hope you got benefit from reading it, now let’s go back to basanti pulao 💁🏻♀️ (veg yellow pulao) recipe. To cook basanti pulao 💁🏻♀️ (veg yellow pulao) you need 14 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Basanti Pulao 💁🏻♀️ (Veg Yellow Pulao):
- Take 400-500 gms Basamati Rice
- Get 100 gms Desi Ghee
- Prepare To Taste Salt
- Take 1/2 tsp Turmeric Powder
- Prepare 800-900 gms Boiling Hot Water
- You need 6 pieces Slit Green Chillies
- Use 1/2 tbsp Ginger Paste (Or Finely Chopped)
- Provide 3 Bay Leaves
- Take 8 Green Cardamoms
- Get 2 ” Cinnamon Stick
- Prepare 1-2 Black Cardamom
- You need 50 gms Cashew Nuts
- You need 25 gms Raisins (I’ve not used since I don’t like much but ideally it’s used mandatorily)
- You need 25 gms Peanuts
Steps to make Basanti Pulao 💁🏻♀️ (Veg Yellow Pulao):
- Wash & Rinse the Rice & leave it to air-dry over a strainer.
- Once dry, transfer it to a mixing bowl, add in all the ingredients aforementioned except the water & mix everything all together until well combined & set aside for at least an hour’s time.
- Before starting to cook- Boil the Water in a pot or an electric kettle.
- Heat some ghee in a kadhai- Add in the Cashews & the Peanuts & roast them until they turn light brown.
- Now, goes in the same: Marinated Rice & fry it for about 5-6 mins time until the Rice seems to be a bit opaque in its looks, add in the salt & continue frying for a couple of minutes more.
- Now, time to add in the Hot Water & check & adjust the salt at this point (The Amount of water is VVI): If it’s excess the Pulao will turn soggy & if less, it’ll stick to the pan & remain undercooked.
- Now, cover the lid of the pan and allow it to be cooked, at the lowest possible heat for about 10 mins time.
- Turn off the flame & add a little more ghee (optional) & a couple more green chillies & rest it in its standby position for the next 10 mins time on the oven itself.
- Serve it absolutely piping hot with Dum Aloo (Any), Mutton Kosha, Fish Kalia or Chicken Curry, etc. ENJOY.
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