MITHA PULAO

MITHA PULAO IS SOMETHING WHICH YOU CAN MAKE ON SPECIAL OCASSIONS BUT FOR THAT YOU DONT NEED TO BUY ANY SPECIAL INGRIDIENTS FROM STORE... I HAVE DONE THIS RECIPE AFTER LEARNING FROM MY MOTHER IN A VERY SIMPLE WAY....

LETS GET STARTED..............!!!!!!!!!!!!!!!!

INGRIDIENTS:

1. RICE- 2 CUP(3OOGM)

2.SUGAR-1 CUP(150GM)

3.DRY FRUITS- 1//3RD CUP

4. GINGER PASTE- 1/2 TSPN

5. TURMERIC POWDER- 1 TSPN

6. JEERA POWDER- 1/2 TBSPN

7. DRIED RED CHILLI- 3 IN NOS

8. TEJ PATTA (CASSIA)- 3 IN NOS

9. GARAM MASALA( CHOTI ELAICHI, DALCHINI, LAUNG)- ALL IN 7 TO 8 IN NOS, DALCHINI 2 NOS

10. SALT- TO TASTE

11. GARAM MASALA POWDER- TO TASTE

12. GHEE- 1 TBSP

13. REFINED OIL- 2TBSP

14. WATER- 4 CUPS

METHOD:

1. FIRST OF ALL WASH RICE AND LET IT DRY AS SHOWN IN THE PIC BELOW.

2. THEN TAKE IT IN A MIXING BOWL AND ADD GINGER PASTE, TURMERIC,JEERA POWDER, GHEE AND MIX IT PROPERLY WITH LIGHT HAND TILL EVERYTHING GETS PROPERLY BLEND IN THE RICE AS SHOWN IN THE PICTURE BELOW

3.NOW TAKE A PAN AND ADD GHEE INTO IT. WHEN DGEE MELTS ADD DRIED RED CHILLIES, TEJ PATTA AND GARAM MASAL INTO IT AND FRY FOR 1 MIN ON MEDIUM FLAME.

4. NOW ADD WATER TO IT AND GIVE IT ABOIL AND THEN KEEP THE WATER SEPARATELY IN A BIG CONTAINER AS SHOWN BELOW.

5. NOW AGAIN TAKE THE SAME PAN AND ADD REFINED OIL TO IT. LET IT GET HEATED AND ADD RICE TO IT AND FRY FOR GOOD 5MIN ON MEDIUM FLAME. ADD SALT AT THIS STAGE

6. WHEN THE RICE GETS FRIED UP ADD PREVIOUSLY PREPARED WATER TO IT AND GIVE IT ONE BOIL BY INCREASING THE FLAME. NOW LOWER DOWN THE FLAME, COVER THE PAN AND AND LET IT COOK SLOWLY...

7 NOW AFTER 5 MINUTE OPEN THE LID AND ADD SUGAR TO IT AND GIVE IT A GOOD MIX BY ADDING LITTLE WATER IF NEEDED. NOW ADD DRY FRUITS AND GARAM MASALA ONE BY ONE. AND MIX IT PROPERLY THEN.... AND FINALLY COOK FOR 2 MIN ON HIGH FLAME....