Ingredients
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2 tbsp oil
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1 tsp ghee
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1 bay leaf
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1 inch cinnamon
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3 pod cardamom
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6 cloves
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1 tsp cumin
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½ tsp fennel / saunf
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1 onion (sliced)
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1 tsp ginger garlic paste
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1 carrot (chopped)
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1 potato (chopped)
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2 tbsp peas
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½ tsp turmeric
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1 tsp chilli powder
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½ tsp cumin powder
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¾ tsp coriander powder
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1 tsp salt
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½ cup curd
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3 tbsp mint (chopped)
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1½ cup basmati rice (soaked)
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3 cup hot water
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2 tbsp coriander (chopped)
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2 tbsp fried cashew
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First, trim off the sides of the bread and cut it into cubes.
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Deep fry in hot oil, stir occasionally on medium flame.
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fry until the bread cubes turn golden brown.
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drain off the fried bread and keep it aside.
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in a large kadai heat 2 tbsp oil, and 1 tsp ghee. add 1 bay leaf, 1-inch cinnamon, 3 pods cardamom, 6 cloves, 1 tsp cumin, and ½ tsp fennel.
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saute on low flame until the spices turn aromatic.
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now add 1 onion, and 1 tsp ginger garlic paste, and saute well.
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further add 1 carrot, 1 potato, and 2 tbsp peas.
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saute for a minute or until the vegetables turn crunchy.
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keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ¾ tsp coriander powder, ½ tsp garam masala, and 1 tsp salt.
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saute on low flame until the spices turn aromatic.
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further add ½ cup curd, 3 tbsp mint, and cook until the oil separates.
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also, add 1½ cup basmati rice and saute for 1 minute. make sure to soak the rice for at least 20 minutes.
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add in 3 cups of hot water and mix gently.
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once the water comes to a boil, cover and simmer for 10 minutes or until the rice is half-cooked.
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now add fried bread, 2 tbsp fried cashew, and 2 tbsp coriander.
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mix gently, making sure the bread is well combined. this helps the bread to absorb the masala.
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cover and continue to simmer for 10 minutes or until the rice is cooked well.
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finally, enjoy bread pulao with raita.
Source: hebbarskitchen.com
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