How to make Masaledar Haldi Pulao -

This pulao is made with fresh turmeric and other masalas

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Basmati rice (बासमती चावल), Fresh turmeric (ताज़ी हल्दी )

Cuisine : Indian

Course : Rice


For more recipes related to Masaledar Haldi Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Machcher Pulao Gehun Ki Khichdi Quick Chicken Biryani Kolambi Bhaat in Coconut Milk

Masaledar Haldi Pulao

Masaledar Haldi Pulao Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masaledar Haldi Pulao Recipe

  • Basmati rice soaked for 30 minutes 1 1/2 cups

  • Fresh turmeric peeled 1 1/2 inches

  • Ginger roughly chopped 1 inch

  • Green chilli roughly chopped 1

  • Coriander seeds 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Cinnamon 1 inch

  • Cloves 5-6

  • Black peppercorns 7-8

  • Oil 2 tablespoons

  • Large potato peeled 1

  • Medium carrot peeled 1

  • Button mushrooms halved 7-8

  • Salt to taste

  • French beans cut into 1/2 inch pieces 5-6

  • Corn kernels 1/4 cup

  • Lemon juice 1 tablespoon

  • Red capsicum cut into thin strips a few

  • Fresh mint sprig to garnish

Method

Step 1

Slice fresh turmeric and put into a mixer jar. Add ginger and green chilli.

Step 2

Dry roast coriander seeds, cumin seeds, cinnamon, cloves and black peppercorns in a non-stick pan, on medium heat, till fragrant. Set aside to cool.

Step 3

Heat oil in a deep non-stick pan.

Step 4

Quarter potato vertically and then dice. Add these pieces to the hot oil in the pan.

Step 5

Similarly dice carrot and add. Add mushrooms and toss well. cover and cook.

Step 6

Add the roasted spices to the turmeric, ginger and green chilli in the mixer jar and grind. Add the ground masala to the vegetables in the pan and mix. Add 3 cups water and salt and mix.

Step 7

Drain and add rice. Add French beans and corn kernels and mix. Cover and cook till most of the water is absorbed.

Step 8

Add lemon juice and mix. Cover and cook till the rice is done.

Step 9

Transfer into a serving bowl, garnish with red capsicum strips and mint sprig and serve hot.

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MasterChef Sanjeev Kapoor

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.