How to make Kale Chane ka Tariwala Pulao -
Basmati rice and Bengal gram cooked together to make a pulao.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Black Bengal Gram, Basmati Rice (बासमती चावल)
Cuisine : Indian
Course : Rice
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You can also find more Rice recipes like Qaboli Pulao Crab Rice Tomato Rice Garlic Prawn Pulav
Kale Chane ka Tariwala Pulao 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 : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kale Chane ka Tariwala Pulao Recipe
Black Bengal Gram soaked overnight 1 1/2 cup
Basmati Rice 4 cups
Basmati rice Soaked 1 1/2 cups
Ghee 2 tablespoons
Bay leaves 2
Green cardamoms 2-3
Cloves 5-6
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Garam masala powder 1 teaspoon
Cumin powder 1 teaspoon
Salt to taste
Onions thinly sliced and deep fried birishta 2 large
Fresh mint leaves 12-15
coriander leaves chopped for garnishing 2 tablespoons
Method
Step 1
Place a handi on an induction plate. Add ghee, bay leaves, green cardamoms, cloves, ginger- garlic paste and sauté on low heat for a minute.
Step 2
Add the boiled grams, red chilli powder, coriander powder, garam masala powder, cumin powder and saute on high heat for 4-5 minutes. Add salt and mix well.
Step 3
Add the stock, drained rice, birishta and mint leaves. When the stock gets absorbed, lower the heat, cover and cook till the rice is done.
Step 4
Transfer into a serving plate, garnish with coriander leaves and serve hot.
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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.
