Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cinnamon pulao. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Cinnamon pulao is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Cinnamon pulao is something which I’ve loved my entire life.
This rice pulao recipe from the Blue Zones ® Meal Planner brings together the sweet and savory into a delicious whole meal. Topped with crispy cinnamon chickpeas, this inspired meal is packed with whole grains, fiber, protein and Vitamins A and C (thanks to the carrot and zucchini, respectively). Add the yogurt, saffron water, and salt.
To get started with this recipe, we must first prepare a few components. You can cook cinnamon pulao using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cinnamon pulao:
- Prepare Long grain rice
- Prepare Cinnamons long pieces
- Get Cumin seeds
- Take cloves
- Get Green cardamoms
- Make ready Black peppercorns
- Make ready Turmeric powder
- Get Sugar
- Take Salt or to taste
- Make ready Pure ghee
- Take Refined oil
- Prepare Dry fruits or as per your preference
In this version, chicken thighs are simmered in a spiced tomato base along. Basanti Pulao Recipe - About Basanti Pulao Recipe: Also known as Mishti Pulao, this dish of Basanti Pulao is a Bengai festive delight that is made during auspicious occasion of Durga Puja or Bengali new year. A fragrant rice dish along with the goodness of raisins and cashew nuts give a royal touch to this Pulao recipe. Unique flavours with a sugary touch makes this dish a must try at home.
Instructions to make Cinnamon pulao:
- Wash rice throughly then keep it in strainer to drain excess water. Now dry up rice on clean cloth in fan air.
- Heat oil and ghee together in a heavy bottom pan/ kadai on high flame then reduce flame on low. Now add cumin seeds, cloves, green cardamom, cinnamon sticks, black peppercorns in oil and crack till aroma comes out.
- Add rice in fried spices and cook till light brown colour ; it will take almost 10 minutes. Do this process on medium heat. Stir several times while frying for even cooking of rice.
- Boil 4 cups of water in a pressure cooker on high flame. Now drop turmeric powder, sugar, salt and rice in cooker ; stir once. Close the lid of pressure cooker, wait for a minute. Reduce heat on low flame.
- Cook this way for 2 whistles. Switch off the gas station. Let it cool down naturally.
- Now open the lid of pressure cooker. Takeout pulao gently in casserole with help of rice spoon. Sprinkle dry fruits of your choice on top of pulao. Serve hot with any rich gravy vegetable, tadka dal and mixed fruit raita.
- This recipe could be made with any regular raw rice and without ghee too by that time add one more tbsp refine oil while frying rice.
Yakhni Pulao Recipe: Our easy-to-follow mutton yakhni pulao recipe shows you how to make this famously delicate and flavoursome rice and meat dish at home with minimum fuss and muss. In this signature Awadhi gosht yakhni pulao originating in the kitchens of the nawabs of Lucknow, succulent and tender pieces of mutton and long-grained basmati rice are cooked in mutton stock and a carefully. Pulao recipe - stovetop & instant pot versions with step by step photos & video. Veg pulao or vegetable pulao is a basic Indian style rice pilaf that is aromatic, delicious, healthy & super quick to make for a meal. This detailed step by step recipe post will teach you how to make pulao recipe at home with basic pantry ingredients.
So that is going to wrap it up for this exceptional food cinnamon pulao recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
