How to make Fiery Tadka Pulao - SK Khazana -
Leftover rice can be transformed in many ways – try this one and enjoy it with your family
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Leftover cooked Basmati rice, Onion (प्याज़ )
Cuisine : Indian
Course : Rice
You can also find more Rice recipes like Corn Palak Pulao - SK Khazana Chilli Mushroom Fried Rice Brown Rice Vegetable Pilaf Mexican Rice-SK Khazana
Fiery Tadka Pulao - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Fiery Tadka Pulao - SK Khazana Recipe
Leftover cooked Basmati rice 1 1/2 cups
Onion 1 medium
Ghee 2 tablespoons
Cumin seeds 1/2 teaspoon
Cloves 3-4
Green cardamoms 2-3
Black peppercorns 5-6
Bay leaf 1
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1/2 tablespoon
Cumin powder 1/2 teaspoon
Tomatoes chopped 2 medium
Salt to taste
Carrot cut into diamonds and blanched 1 medium
Cauliflower cut into small florets and blanched with turmeric 1/2 small
French beans cut into diamonds and blanched 5-6
Frozen green peas boiled 2-3 tablespoons
Coriander leaves chopped 2 tablespoons
Tempering
Ghee 1 1/2 tablespoons
Green chillies diagonally sliced 2-3
Ginger cut into thin strips 1 inch
Method
Step 1
Roughly chop onion. Heat ghee in a non-stick pan, add cumin seeds, cloves, green cardamoms, black peppercorns and bay leaf and sauté till fragrant.
Step 2
Add onion, mix and sauté till it turns golden brown.
Step 3
Add ginger-garlic paste, mix and sauté for 1-2 minutes. Reduce heat, add turmeric powder, red chilli powder, coriander powder and cumin powder, mix well and saute for 1-2 minutes.
Step 4
Add tomato and salt, mix well, cover and cook for 5 minutes.
Step 5
Add ¼ cup water and mix well. Add carrots, cauliflower, French beans, green peas, coriander leaves, rice and a little salt and mix well. Cover and cook for 10 minutes on very low heat.
Step 6
Meanwhile for the tadka, heat 1 tbsp ghee in a tempering pan, add green chillies and ginger strips, mix and sauté for a few seconds. Sprinkle a little water and let it catch fire. Add this to the rice mixture and cover immediately. Uncover after 1-2 minutes and toss lightly.
Step 7
Transfer into a serving plate, garnish with mint sprig and serve hot with papad and raita.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
