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  • RECIPE: Spring Onion Paratha

    Spring Onion Paratha

    Ingredients:

    • 1 cup spring onions, chopped
    • 1-1/2 cup Wheat flour
    • 2 tbsp chickpeas flour
    • 1 tsp Chilli powder
    • 1 tsp turmeric powder
    • 1 tsp garam masala powder
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • salt to taste
    • A handful Chopped coriander leaves
    • 2 tbsp Oil to knead
    • 1 tsp lemon juice

    How to make Spring Onion Paratha:

    • Wash, chop spring onion greens and the small pearl onions  at the tip of the greens   and grind it in the mixer without water to a fine consistency.
    • Transfer ground spring onion from step 1 to a broad bowl and add wheat flour, chick peas flour, chilli power, turmeric powder, garam masala powder, coriander powder,cumin seeds, salt, lemon juice, and cooking oil to it and knead it into a soft and pa liable  dough.
    • Pinch out required quantity of the dough from it.
    • Spring onion paratha dough and the pinched out ball.
    • Dust the pinched out ball in wheat flour and roll it the required thickness on a thick plastic sheet.
    • Place a skillet on medium flame and sprinkle a little oil or ghee on it.
    • When heated place rolled paratha from step 3 on it and roast it .
    • When done apply oil again ,flip and roast the other side as well.
    • When done enjoy with either butter and chutney powder or tomato ketchup.
    • Spring onion Paratha is ready to serve.
    • Enjoy!

  • Recipe: Lauki Raita (Bottle Gourd with Yogurt)

    Lauki Raita (Bottle Gourd with Yogurt)

    Have you ever tried Lauki Raita? It is delicious just like other vegetable’s raita. It goes perfectly with rice and roti. Do try it.

    Lauki Raita Recipe
    Photo: Lauki Raita Recipe

    Check it out the Lauki Raita Recipe here!!

    Prep Time:1 hour

    Cook Time:10 minutes

    Servings:12

    Difficulty Level: Easy

    Ingredients

    • 2 cups yogurt
    • 1 cup grated lauki ( ghiya/ bottle gourd)
    • Salt to taste
    • 1/4 tsp chaat masala powder
    • 1 tsp dry roasted and coarsely ground cumin seeds
    • few mint leaves, for garnishing

     

    Directions:

    Step 1

    Boil grated lauki with 1 tablespoon water, covered, on a low heat for about 5 minutes.

    Step 2

    Beat curd with a  beater till smooth and lump free. If the curd is too thick, add some water.

    Step 3

    Add lauki, salt and chaat masala powder to curd and mix well.

    Step 4

    Sprinkle ground cumin seeds over the raita. Garnish with mint leaves. Lauki Raita is ready to serve.

    Recipe Note’s

    • In the winter season, serve lauki raita at room temperature and in summers, refrigerate and serve chilled. [/tab]

    Serving Suggestions:

    • Serve with paratha, daal or any curry.

    If you like Lauki Rait Recipe  and make it then let me know your feedback by commenting below.

  • Melty Goodness: A Delicious Homemade Cheese Paratha Recipe!

    Cheese Paratha (Stuffed Paneer Paratha)

    Ingredients:
    For the dough :

    • 1 cup  plain flour
    • 1 tbsp Oil
    • Water for kneading

    For filling :

    • 1 cup paneer crumbs
    • 4-5 green chilies,finely chopped
    • 1 onion,finely chopped
    • 2 tbsp fresh coriander leaves,finely chopped
    • 2 tbsp mint leaves,finely chopped
    • salt to taste
    • 2 tbsp ghee, Clarified butter
    • Oil or Clarified butter for making the paratha

    How to make Paneer Paratha:

    • Knead the flour as stated.
    • Mix paneer with all the other dry ingredients together.
    • Roll out the dough into small puris & spread some of the paneer filling over it.
    • Make a tight Swiss roll.
    • Press together and re-roll to full size parantha.
    • Now cook on a tava (griddle) with Ghee (clarified butter) until light brown.
    • Serve hot with any Chutney or pickle or just plain fresh curds.
    • Enjoy!
  • Shahi Seekh Kebabs Recipe

    Shahi Seekh Kebabs Recipe

    These make mouthwatering starters or are good for a party. They can also be served as part of a main course. Mutton mince mixed with onions and spices to form this delicious seekh kebabs. Check it out the Shahi Seekh Kebabs recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm minced meat
    • 3 black cardamom pods
    • 1 tbsp black peppercorns, crushed
    • 1/2 tsp cinnamon powder
    • 1 tbsp coconut, grated
    • 2 tbsp cream
    • 1 tsp cumin seeds
    • 1 tbsp garlic paste
    • 1 tbsp ginger paste
    • 2 tsp oil
    • 3 tsp besan,roasted
    • 1/2 tsp Javitiri powder
    • 2 tbsp lemon juice
    • 3 tbsp onion paste, light browned
    • 2 tsp poppy seeds
    • 1 tsp red chili powder
    • 2 tbsp yogurt
    • salt to taste
    • 2 tbsp oil

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Mix mince with all other ingredients and Oil. Knead well for 10 minutes. Let stand for 10 minutes.

    Step 2

    Wet hands with cold water and mould mixture round skewers pressing and shaping long as desired.

    Step 3

    Roast the kebabs in a medium hot tandoor for 12 minutes till they are browned uniformly.

    Step 4

    The kebabs can also be slid off the skewer and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill or you can place direct on grill. Do not turn too often as the kebabs may split.

    Step 5

    You should also use Oil with brush while placed on gas grill for better taste and look. Shahi Seekh Kebabs are ready to eat.

    [/tab] [tab]

    • Serve with mint chutney or ring onions.

    [/tab] [/tabs]

  • Recipe: Oriental Chicken Stir Fry

     

    Ingredients of Oriental Chicken Stir Fry :

    • 1 can pineapple chunks in syrup
    • 2 boneless skinless chicken breast, halves
    • 1 tbsp vegetable oil
    • 1 tsp crushed garlic
    • 1 tsp minced ginger root
    • 2 cups sliced celery
    • 1 cup sliced green bell pepper
    • 2 tbsp soy sauce
    • 1 tbsp cornstarch
    • 1 tbsp white vinegar
    • salt and pepper to taste

    For Garnishing:

    • 1/2 cup green onions,sliced
    • hot fluffy rice ,optional

    How to make Oriental Chicken Stir Fry:

    • Drain pineapple, reserving 1/4 cup syrup.
    • Cut chicken into bite-sized pieces.
    • Heat oil in a skillet over medium heat.
    • Stir-fry chicken for about 3 to 5 minutes until color changes.
    • Add garlic and ginger root and stir for another minute.
    • Add vegetables, soy sauce and reserved pineapple syrup.
    • Stir until well blended.
    • Season with salt and pepper.
    • Cover and  cook for 2 minutes.
    • Blend cornstarch with 1 tbsp water.
    • Stir into vegetables.
    • Cook until mixture boils and thickens.
    • Stir in vinegar and fold in pineapple.
    • Heat through and Correct seasonings.
    • Remove from heat.
    • Transfer to a serving dish.
    • Garnish with green onion slices.
    • Alternatively, serve over hot rice.
    • Serve immediately.

  • Onion Pickle Recipe

    An easy way to brighten up sandwiches, burgers, salads, tacos or nachos. Thinly sliced red onions pickled in tamarind juice with spices. Check it out the onion pickle recipe here!!

    [one_third] Prep Time: 1 month[/one_third] [one_third]Cook Time: 5 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 500 gm big Onions
    • 100 gm garlic
    • 4 green chilies
    • 2 tbsp red chili powder
    • 75 ml gingilly oil
    • 2 tbsp thick tamarind juice
    • 1 small piece of jaggery
    • few curry leaves
    • salt to taste

    [/tab] [tab]Yield: 8 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Finely chop onions, garlic and green chillies.

    Step 2

    Heat 50 ml of oil in a pan and saute the above mix and curry leaves till the onions turn golden brown.

    Step 3

    Add chilly powder, salt and saute again in low flame.

    Step 4

    Add the tamarind water and cook for 3 minutes in a high flame.

    Step 5

    Finally crush the gaggery piece and add to the pickle. Mix thoroughly.

    Step 6

    Pour into clean dry glass bottles and keep.

    Step 7

    Heat the remaining oil and pour over the pickle as a thin layer. Stays fine for 1 month. Onion pickle is ready to eat.

    [/tab] [tab]

    • Enjoy with burgers, sandwiches or dosa.

    [/tab] [/tabs]

  • Cool & Refreshing Thandai Recipe: The Perfect Summer Drink (Naturally Sweet & Nutritious!)

    Ingredients:

    • 15 almonds
    • 2 tsp aniseed
    • 2 tsp poppy seeds
    • 8 cardamom pods
    • 12 tsp sugar
    • 2 tsp peppercorns
    • 2 tsp cumin seeds
    • 300ml water
    • 400ml milk
    • 1 cup crushed ice

    How to make Thandai:

    • Grind all the spices, with the almonds separate.
    • Blend together in a large bowl, and add water and milk.
    • Strain through cheesecloth until liquid is smooth.
    • Thandai is ready to serve.
    • Serve cold.

  • Recipe: Achar Gosht ( Meat Curry with Pickle Spices)

    Ingredients:

    • 1/2 kg mutton
    • 2 onions,thinly sliced
    • 8 green peppers
    • 4 tomatoes
    • 1 tsp liquorices
    • 1 tbsp ginger paste
    • 1 tbsp garlic paste
    • 1 tsp red chili powder
    • 1 tsp cumin seeds
    • 1/2 tsp aniseed
    • 1 cup yogurt
    • salt to taste

    How to make Achar Gosht:

    • Fry the onion and add the meat, ginger and garlic in it.
    • Cook it when till the meat’s water dry.
    • If require then add some more water.
    • Add the salt and red paper in the yogurt and blend it.
    • Now add this paste in meat and leave it for cook.
    • When its going to dry then add aniseed, cumin seed and green paper in it.
    • Remember cut the green paper before add in the meat.
    • Now cook it on low fire.
    • When it’s ready then its should be dry.
    • Achar Gosht is ready to serve.
    • Serve hot with naan or chapati.
    • Enjoy!

  • Recipe: Date Chutney (Khajoor ki Chutney)

    Ingredients:

    • 3lbs dates, stoned &finely chopped
    • 1lb spring onions, chopped (white parts only)
    • 225gm raisins
    • 100gm currants
    • 225gm sugar
    • 50gm salt
    • 25gm allspice
    • 12gm mustard seeds
    • 1/2 cup vinegar

    How to make Indian Date Chutney:

    • Place all the ingredients in a large saucepan, slowly bring to the boil and cook gently, stirring from time to time, until soft and thick.
    • Spoon the hot mixture into warm jars, seal and label.
    • Indian Date Chutney is ready to serve.
    • Enjoy!

  • Brown Chutney Recipe

    A sweet and sour chutney made with dates, tamarind and some other spices. Check it out the brown chutney recipe here and don’t forget to your experience with me.

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    1 cup tamarind extract
    1/2 cup pitted dates
    2 tbsp brown sugar
    1 tbsp cumin powder
    1/2 tsp red chili powder
    salt to taste

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Boil the all ingredients till they reduce by half.

    Step 2

    Let it cool.

    Step 3

    Grind it to smooth consistency. Brown chutney is ready to serve. ENJOY!!

    [/tab] [tab]

    • Enjoy with your favorite snacks.

    [/tab] [/tabs]

  • Pahari Mutton Recipe

    Pahari Mutton is a very delicious and famous dish. When guest arrives sudden its easiest option to serve a quick and tasty dish for them. On Eid day you can boil mutton or beef and freeze. When need prepare masala add meat garnish and serve with naan or chapati.
    Check it out the Pahari mutton recipe here!!

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 40 minutes[/one_third] [one_third_last] Servings: 6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 kg mutton
    • 1/2 kg tomatoes, chopped
    • 300 gm onion, thinly sliced
    • 5 green chilies, thinly sliced
    • 1 cup plain yogurt
    • 3 tbsp oil
    • 1 tbsp clarified butter
    • 1 tbsp chopped ginger
    • 1 tbsp chopped garlic
    • 1 tbsp lemon juice
    • 4 cloves
    • 3 bay leaves
    • 2 tsp red chilli powder
    • 1/2 tsp mustard seeds
    • 2 tsp cardamom and coriander seeds
    • 1 tsp cumin seeds
    • Salt to taste

    For Garnishing:

    • Fresh coriander, chopped
    • green chilies, chopped

    [/tab] [tab]Yield:6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Cook all the ingredients, including the chopped coriander, in a pressure cooker up to 6 to 7 whistles.

    Step 2
    Open, check if the meat is tender, remember do not add water at any stage.

    Step 3

    Remove the lid and let it simmer for 10 to 15 mins.

    Step 4

    Garnished with a handful of coriander leaves. Pahari Mutton is ready to serve. ENJOY!

    [/tab] [tab]

    • Serve hot with bread or boiled rice.

    [/tab] [/tabs]

  • Shimla Mirch Qeema (Mince with Capsicums)

    Shimla Mirch Qeema is a famous Pakistani dish in which chicken mince cooked with capsicum _ a great combo. It’s pretty easy to make and tastes really good.  This is my favorite way to cook qeema because I love the aroma and taste of capsicum. ♥♥♥
    I love to eat shimla mirch qeema with rice but you can serve with both rice and chapatis. There are so many tasty options.

    Shimla Mirch Qeema (Mince with capsicum)
    Photo: Shimla Mirch Qeema (Mince with capsicum)
    Capsicum with qeema
    Photo: Shimla Mirch qeema Recipe

    Here is the step by step recipe for Shimla Mirch Qeema!!

    To make Shimla Mirch Qeema you will need:

    • 500 gm chicken mince ( qeema)
    • 3 onions, finely chopped
    • 3 tomatoes, finely chopped
    • 4 tbsp ghee or oil
    • 1 tbsp ginger garlic paste
    • 1 tsp red chili powder
    • 1 tsp cumin seeds, crushed
    • 1 tsp mango powder
    • 1/2 tsp coriander powder
    • 1/4 tsp turmeric powder
    • 1/4 tsp garam masala
    • salt according to taste
    • 3 capsicum, cut into cubes
    • 1 onion, cut into cubes

    Step 1: Begin by heating oil in a large pan or wok over medium high heat.

    Shimla Mirch Qeema Step 1

    Step 2:  Saute onion in oil and cook for 2-3 minutes or until translucent.

    Shimla Mirch Qeema Step 2

    Step 3: Once they are nice and translucent, add ginger garlic paste and cumin seeds.

    Shimla Mirch Qeema Step 3

    Step 4: When sauteing garlic, be very careful not to burn it. (I love the aroma of cooked garlic♥♥♥).

    Shimla Mirch Qeema Step 4

    Step 5: When it starts changing its color, add tomatoes.

    Shimla Mirch Qeema Step 5

    Step 6: Now add mango powder, red chili powder, coriander powder, black pepper corn , cloves and salt.

    Shimla Mirch Qeema Step 6

    Step 7: Cover with w lid and simmer for 5-8 minutes or until the tomatoes lose their stiffness(you can add some water if you need to in between).

    Shimla Mirch Qeema Step 7

    Step 8: Add chicken mince; cook and stir until well combined.

    Shimla Mirch qeema Recipe step 8

    Step 9: Break mince meat into small pieces with a wooden spoon.

    Shimla Mirch qeema Recipe step 9

    Step 10 :Cover and simmer for another 10 minutes or until qeema is done.

    Shimla Mirch qeema Recipe step 10

    Step 11: Now add capsicum and cubed onion ; stir fry for 5 minutes or until crisp-tender. Cook until the oil comes on top.

    Shimla Mirch qeema Recipe step 11

    Step 12: Take it out into a serving dish. Shimla mirch qeema is ready. Serve hot with chapati or rice.

    Shimla Mirch Qeema Step 12

    Enjoy and Good luck 🙂

    Please review and tell me what I could do to make it better!!

  • Recipe: Apricot Chutney (Khubani Ki Chutney)

    Recipe: Apricot Chutney (Khubani Ki Chutney)

    Apricot Chutney

    An incredibly fast and simple Apricot Chutney recipe (sauce) packed with complex spice and zip.
    This is a family recipe for spicy or hot apricot chutney. Very easy to make. Goes well with meat and curries or even as a spread with low-fat mayonnaise on sandwiches.

    Apricot Chutney Recipe
    Photo: Apricot Chutney Recipe
    Apricot Chutney Recipe
    Photo: Apricot Chutney Recipe

    Check it out the Apricot Chutney Recipe here!!

    Prep Time:10 minutes

    Cook Time:20 minutes

    Servings: 6

    Ingredients:

    • 350 gm apricots
    • 1 cup vinegar
    • 2 cups water
    • 1 tsp salt
    • 1/2 tsp red chili, crushed
    • 2 big Cardamom,crushed
    • 1/4 kg sugar
    • 1 tsp long strips of ginger
    • 1 clove garlic,finely chopped
    • 4 tsp raisins
    • 8-10 blanched almonds

     

    Directions:

    Step 1

    Put apricots in boiling water till soft.

    Step 2

    Peel and mash the apricots then strain the pulp and wash the stones of apricots with one cup of water.

    Step 3

    Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.

    Step 4

    Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown.

    Step 5

    Put it in a jar. Apricot Chutney is ready to serve.

    Recipe Note’s:

    • This can be kept for one month. Enjoy!

    Serving Suggestions:

    • Serve with any snack, meat dishes or  curries.

    If you like Apricot Chutney  recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this sweet and mouth watering Apricot Chutney , do share with us and we would be glad to give it a try.

  • Sweet & Tangy Delight: The Perfect Pineapple Chutney Recipe!

    This pineapple chutney is a delicious and spicy preserve perfect with a curry or served alongside crackers and a mature cheddar. Check it out the Pineapple Chutney recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings:6[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 large fresh pineapple, peeled cored and diced
    • 175gm of white sugar
    • 4 tbsp of vinegar
    • 1/2 tsp red chili, crushed
    • 6 cloves
    • 6 peppercorns
    • 1 tsp cumin seeds, roasted and crushed
    • 1-inch piece of fresh ginger
    • 2 cloves of garlic peeled and chopped
    • salt to taste

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Put the vinegar, chillies, cloves, peppercorns, cumin, salt and sugar into a pan and simmer on low for about 15 minutes.

    Step 2

    Add the pineapple, ginger and garlic.

    Step 3

    Simmer for about 15 to 25 minutes until the pineapple has gone soft and most of the vinegar and liquids have evaporated.

    Step 4

    Be careful here and stir gently. Let the pineapple chutney allow to cool and bottle in warm jars. Pineapple Chutney is ready to serve. Enjoy!

    [/tab] [tab]

    • Serve with any snacks.

    [/tab] [/tabs]

  • Recipe: Chinese Style Lemon Chicken

    Chinese Style Lemon Chicken Ingredients:

    For The Sauce:

    • 1 tsp sesame oil
    • 1 tsp canola oil
    • 1 tsp grated fresh ginger
    • 2 crushed garlic cloves
    • the zest of one lemon
    • 1 cup chicken broth
    • 2 tsp soy sauce
    • 2 tbsp lemon juice
    • 1 tbsp brown sugar
    • 1 tbsp honey
    • 1 tsp corn starch

    For The Chicken:

    • 2 boneless, skinless chicken breasts
    • 2 eggs beaten
    • 1 cup breadcrumbs
    • 3 tbsp oil
    • salt and pepper to taste

    How to make Chinese Lemon Chicken:

    For The Sauce:

    • In a small sauce pan add the first 5 ingredients on low heat for about 3-5 minutes.
    • Then add everything else and turn up heat to medium.
    • When Sauce will thicken, it is done.

    For the Chicken:

    • Pound chicken with a tenderizer hammer until chicken breasts are about 1/4 inch thick.
    • Heat oil in the skillet over medium high heat.
    • Whisk eggs and add salt and pepper.
    • Mix well.
    • Dip chicken in egg, then in breadcrumbs
    • Put the chicken in skillet and pan fry for about 3-4 minutes on each side.
    • Then remove from the heat and transfer into a serving plate.
    • Pour the lemon sauce over it.
    • Chinese Lemon Chicken is ready to serve.
    • Serve with white boiled rice.
    • Enjoy!

  • Onion Pulao Recipe

    Onion Pulao

    Looking for very quick and easy at the same time rich and aromatic on busy weekdays for lunch? Then this onion pulao recipe is the best to do recipe. So flavorful, light and satisfying meal along with raita or some spicy curry.  This is a great one-dish meal and is great for a quick weekday dinner.

    Onion Pulao Recipe
    Photo: Onion Pulao Recipe

    Check it out the Onion Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Very Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups Basmati Rice
    • 5 onions
    • 1 cup thick coconut milk
    • 1/2 tsp ginger Paste
    • 1 tsp garlic paste
    • 3 cloves
    • 5 green chillies, thinly sliced
    • 1 bay leaf
    • 1 cardamom
    • 1 cinnamon stick
    • 1/4 cup Cashew nuts, optional
    • 3 tbsp oil or ghee
    • salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash rice with 4-5 changes of water or until water runs clear.

    Step 2

    Soak rice for 30 minutes.

    Step 3

    Peel onion and cut into thin lengthwise slices.

    Step 4

    Heat oil in a heavy bottom skillet.

    Step 5

    Add bay leaf, cinnamon stick, cloves, cardamom when they splutter add cashew nuts.

    Step 6

    Stir fry for 1-2 minutes or until golden.

    Step 7

    Now add ginger-garlic paste and green chillies; cook for 2 minutes or until raw smell goes.

    Step 8

    Then add onions and fry for 2-3 minutes or until turn light pink.

    Step 9

    Add pre-soaked rice, coconut milk , 1 cup water and salt.

    Step 10

    Cook until well done. Onion Pulao is ready to serve.
    [/tab] [tab]

    • Enjoy with raita or with any spicy gravy.

    [/tab] [/tabs]
    If you like Onion Pulao Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Onion Pulao, do share with us and we would be glad to give it a try.