Masala Pulao with Raita and Papads

Masala Pulao a flavourful rice dish cooked with a fresh masala paste, herbs, and spices. Served with raita and papads, it makes for a simple yet truly comforting family meal.

Ingredients

For the Rice

300 grams basmati rice

Hot water (enough to cook rice)

Preparation:

Wash and soak rice for 10 minutes. Drain and set aside.

Heat water separately until it comes to a boil and keep aside.

For the Ground Masala Paste

1 small onion, roughly chopped

1 green chilli, finely chopped

20 grams cashew nuts

½ cup coriander leaves

¼ cup mint leaves

1 tbsp dry fenugreek leaves (kasuri methi)

1 tbsp ginger-garlic paste

Spice Powders:

1 tsp Shaan Tandoori masala powder

½ tsp coriander powder

¼ tsp cumin powder

¼ tsp turmeric powder

Method: Grind everything together into a fine paste using just enough water.

For the Pulao

2 medium onions, finely sliced

2 small tomatoes, finely sliced

½ cup coriander & mint leaves, finely chopped (mixed)

1 tbsp dry fenugreek leaves (kasuri methi)

Clarified butter (ghee), as required

½ tsp salt (adjust if needed)

Method

1. Heat clarified butter in a heavy-bottomed pan. Add salt.

2. Sauté the sliced onions until golden brown.

3. Add tomatoes and cook until soft and mushy.

4. Stir in the ground masala paste, sauté for 1 minute, then add ½ cup water and cook for another minute.

5. Add the drained rice and mix gently until the rice is well coated with the masala.

6. Pour in hot water (about ½ inch above the level of rice). Adjust salt only if required, as the Shaan Tandoori masala already contains salt.

7. Bring to a boil, then cover and cook on a low flame until rice is done.

8. Garnish with finely chopped coriander-mint mix and crushed kasuri methi.

Serving Suggestion

Serve hot with raita, papads,