Zeera pulao recipe

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  How to make zeera pulao recipe  Ingredients A pinch - saffron strands soaked in in 3 tbsps of water 1 cup - basmati rice 1 tbsp - vegetable oil or ghee 1.5 cups - water 2 - large bay leaves 2 tsp - cumin seeds 1/3 cup - frozen peas 1/4 cup - sliced almonds or salted cashews 1/4 cup - golden raisins How to Make zeera Pulao Soak the saffron strands for about an hour. Wash the basmati rice and soak for about half an hour. Then drain. Heat oil on medium-high heat and saute the drained rice for about 3 minutes. Transfer rice to a rice cooker and add 1.5 cups of water with the bay leaves and saffron water, then cook. Once the rice starts cooking, heat a small pan and toast cumin seeds and nuts. Remove from heat and mix with the raisins and the frozen peas. When rice is about 1/2 to 3/4 cooked, mix the toasted cumin seeds, nuts, raisins and peas. Allow cooker to complete cooking cycle. To serve, remove rice to serving dish and fluff with large fork and spoon. Garnish with chopped c...
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Nmak parry Recipe

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How to make crispy Namak Parry Recipe







INGREDIENTS

  • Flour (Maida) 2 cups
  • Clarified butter (Ghee) 2 tbsp heaped
  • Salt 1 tsp leveled
  • Carom seeds (ajwain) 1 tsp
  • or cumin seeds (zeera)






  • METHODS

    1. Sieve together flour and salt
    2. Mix in ghee and carom seeds,
    3. Knead with water into a medium dough, cover and leave it for 1 hour
    4. Roll it thin (as thin as possible)
    5. Cut in small diamond shape deep fry in oil, cool and keep in air tight container

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