Masala pulav

My maternal grandmother was a great cook. She had her own set of recipes for which she was very famous in the family. Few of them are pani puri, masala dosa, batate song and many more. Her all dishes had a very distinguishing taste. Her pulavs were also special.

Few days back, I got a request for the masala pulav from Anu, I tried this recipe which I had noted down from my mom’s diary. Due to sheer laziness, I used to make easy pulavs so far and had never tried this version. When I tried it, I simply loved it. It has the history of three generations now, so it ought to be something special.

Ashwini had blogged about another version of masala bhaath here, which is usually prepared during weddings.

I was not having coriander leaves when I prepared this. Hence the omission in the picture.

Basmati rice 1 cup
Coriander seeds 1/2 tea spn
Cumin seeds 1/2 tea spn
Cloves 4-5
Cinnamon 2″ piece
Pepper 3-4
Fenugreek(Methi) seeds 1/4 tea spn
Turmeric a pinch
Ghee 1 tea spn
Chilli powder 1 tea spn or green chillis 3-4
Cardamom pods 2
Onion 1
Vegetables 1 cup
Coconut 2 tbl spns
Coriander leaves 4-5 strands

Vegetables like green beans, carrot, potato, cauliflower can be used. I used ivy gourd(tendli) as mentioned by Ashwini and it tasted great.

Dry roast coriander seeds, cumin seeds, 2-3 cloves, 1″ cinnamon, pepper, fenugreek seeds and turmeric. Powder them.
Heat ghee and fry remaining cloves, cinnamon, cardamom pods and onion. Add chillis (or chilli powder) and fry till the onions turn brownish. Now add rice and fry for around 5mins.
Add vegetables and powder. Fry for a minute, add around 2 and half cups of water and cook until done. Garnish with coconut and coriander leaves.
Serve with salad or raita.

Serves : 2
Preparation time: 20mins

16 thoughts on “Masala pulav”

  1. Hi Shilpa…..Can we use garam masala/pulao masala for this. Gerkins taste really good in pulao. I have never tired this type, anytime. Maybe today or in a day or two. Thanks for posting.

  2. Thanks Ashwini, Sudha.
    Aruna, No need to use any other masala for this,because already there is enough masala in this pulav. I think with the ready made pulav/garam masala, the taste will be different.

  3. Hi shilpa,
    I love to cook different varieties of rice dishes and here is one i can add to my list of rice dishes..
    sure will give a try and let u know abt it..

  4. Shilpa,
    Do you really have to post a recipe everyday? I mean, can it not be once in two-three days? It’s so difficult to catch up with you. And you don’t even go on (blogging) holidays, when we can just sit back and go through the archives. Please have some mercy, Dear!!

  5. Thanks Prema.
    Vaishali, I never wanted AR to be a blog, I always wished to make it as a recipe source(a site like bawarchi). But since it was not possible to update so many recipes at a time, I converted it into blog where I could update it daily. Now there are around 230 recipes on AR. In a few days I am going to move to some other place and life is going to be very hectic and I do not know if I will find time for the blog or not. Before that, I would love to post as many recipes as possible.

  6. Hi, Thanks, that looks awesome – has a question though. I didnt know what a Gherkin/Tendli was so looked it up on wikipedia – “Gherkin (French cornichon) is a young cucumber (Cucumis sativus), picked when 1 to 3 inches (3 to 8 cm) in length and pickled in jars or cans with vinegar (often flavoured with herbs, particularly dill; hence, ‘dill pickle’) or brine.” is that what you used?

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