Rice Pulao Recipe

Recipe type: reduced fat, cholesterol free
Preparation time: 30 minute

Ingredients: for 3

1 cup Basmati Rice(preferably Indian Dehraduni type)
1 potato
1 onion
1 tomato
1 Tbsp green peas
1 Tbsp finely chopped green chilies
1/2" ginger root, finely chopped
1 tsp fresh lime juice
1 Tbsp finely chopped coriander leaves
1 Tbsp Canola oil or any vegetable oil
2.5 cup water

Spices:

3/4 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric powder
salt to taste

Preparation

Select good quality basmati rice, preferably Dehraduni. After washing with water soak the rice in water for half an hour.
Peel the potato, onion and the tomato. Cut potato and onion into thin circular pieces. Cut the tomato into 8-10 pieces.
Drain all the water from the rice. Discard the water.
Take a non-sticking skillet and place it on medium heat. Pour oil and when it is hot, add all the spices. Stir for 2 minutes. Add water and let it boil. Add potato pieces. Put the rice in the boiling water and let it cook for 10-15 minutes. The rice will be semicooked in this time.
Add tomato, onion, and peas, lime juice and slowly stir. Cover the skillet and let it cook for 5 minutes. By this time all the water will evaporate. Sprinkle coriander leaves.

Serve hot. Good with papad, yogurt, vegetable curry, etc.

Variation of Rice Pulao

Recipe Type: Reduced Fat
This variation is for those who don't have higher levels of cholesterol.

Additional ingredients:

2 bread slices, cut into 8 pieces
extra oil for frying

Preparation: Steps 1-3: as above.

Take a non-sticking skillet and place it on medium heat. Spray oil when it is hot, and stir fry potato, onion and bread pieces and take them on a kitchen towel so that any extra oil is absorbed.
Again place non-sticking skillet on medium heat. Pour 1 Tbsp oil and when it is hot, add all the spices. Stir for 2 minutes. Add water and let it boil. Put the rice in the boiling water and let it cook for 10-15 minutes. The rice will be semicooked in this time.
Add potato, tomato, onion, bread pieces and peas, and slowly stir. Cover the skillet and let it cook for 3-5 minutes. By this time all the water will evaporate. Sprinkle coriander leaves.

Serve hot. Good with papad.


	Rice Pulao or biryani is a spicy rice recipe. This recipe makes very tasty dish. \| Plain rice recipe \| Rice Chane-ki-Dal Pulav \| Patolia \| Binach (Sweet Rice) \| Besi Bela Bath \| Fara Rice Balls recipe \| Rice Pancake \| Recipe type: reduced fat, cholesterol free Preparation time: 30 minute Ingredients: for 3 1 cup Basmati Rice(preferably Indian Dehraduni type) 1 potato 1 onion 1 tomato 1 Tbsp green peas 1 Tbsp finely chopped green chilies 1/2" ginger root, finely chopped 1 tsp fresh lime juice 1 Tbsp finely chopped coriander leaves 1 Tbsp Canola oil or any vegetable oil 2.5 cup water Spices: 3/4 tsp red chili powder 1 tsp coriander powder 1/2 tsp garam masala 1/4 tsp turmeric powder salt to taste Preparation Select good quality basmati rice, preferably Dehraduni. After washing with water soak the rice in water for half an hour. Peel the potato, onion and the tomato. Cut potato and onion into thin circular pieces. Cut the tomato into 8-10 pieces. Drain all the water from the rice. Discard the water. Take a non-sticking skillet and place it on medium heat. Pour oil and when it is hot, add all the spices. Stir for 2 minutes. Add water and let it boil. Add potato pieces. Put the rice in the boiling water and let it cook for 10-15 minutes. The rice will be semicooked in this time. Add tomato, onion, and peas, lime juice and slowly stir. Cover the skillet and let it cook for 5 minutes. By this time all the water will evaporate. Sprinkle coriander leaves. Serve hot. Good with papad, yogurt, vegetable curry, etc. Variation of Rice Pulao Recipe Type: Reduced Fat This variation is for those who don't have higher levels of cholesterol. Additional ingredients: 2 bread slices, cut into 8 pieces extra oil for frying Preparation: Steps 1-3: as above. Take a non-sticking skillet and place it on medium heat. Spray oil when it is hot, and stir fry potato, onion and bread pieces and take them on a kitchen towel so that any extra oil is absorbed. Again place non-sticking skillet on medium heat. Pour 1 Tbsp oil and when it is hot, add all the spices. Stir for 2 minutes. Add water and let it boil. Put the rice in the boiling water and let it cook for 10-15 minutes. The rice will be semicooked in this time. Add potato, tomato, onion, bread pieces and peas, and slowly stir. Cover the skillet and let it cook for 3-5 minutes. By this time all the water will evaporate. Sprinkle coriander leaves. Serve hot. Good with papad. Banana Nutrition Facts \| Blueberry Nutrition \| Calories in Brussels Sprouts \| Carrot Calories & Nutrition \| Cashews nutrition & calories \| Chickpeas Nutrition \| Corn Polenta Nutrition Facts \| Cucumber Nutrition \| Eggplant Nutrition \| Kidney Beans Nutrition \| Lentils Nutrition \| Mango Nutrition \| Nuts Calories & Nutrition \| Onion Nutrition \| Okra Nutrition And Health Benefits \| Calories in Pineapple \| Potato Nutrition \| Calories in Strawberry \| Almond nutrition facts \| Calories in apple \| Flaxseed health benefits Fruit Nutrition Chart
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