Recipe Notes
- Soak the basmati rice in water for an hour.
- Heat oil In a pot, Add all the whole spices and allow it to infuse in the oil.
- Sauté sliced onion, followed by ginger garlic paste, slit green chilli. Let the masala cook.
- Now add the tomato puree followed by the powdered spices such as coriander powder, turmeric red chilli powder and Knorr aromat masala.
- Add in the processed vegetables and let them cook. Now add the yoghurt and mix vigorously.
- Add the measured quantity of water in the pot and let it come to boil.
- At this stage add the soaked basmati rice and check the salt. Cover the pulao with a lid.
- Let the pulao cook on medium to slow flame.
- Check the pulao and finish it with mint and coriander leaves.
- Serve with boondi raita and coriander chutney.