Jewelled Pulao with Grand Extra Long Sella Rice
Enjoy Monisha Bharadwaj’s medium-difficulty Jewelled Pulao recipe, featuring Tilda Grand Extra Long Sella Basmati, aromatic spices, and vibrant vegetables, ready in just 55 minutes. Serves 4.
- 31 - 60 Minutes
- Medium
- 4 people
Method
Ingredients
Ingredients
- 200g Tilda Grand Sella rice, washed
- 3 tbsp ghee or oil
- 3 medium onions, sliced
- Small stick of cinnamon
- 4 cloves
- 6 green cardamoms
- 2 black cardamoms
- 1 tbsp ginger-garlic paste
- 3 green chillies, chopped finely
- 2 tbsp tomato puree
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 150g mixed vegetables (carrots, peas, beans), peeled and diced
- Handful of mint leaves, chopped
- Handful of coriander leaves, chopped
- 1 tbsp flaked almonds, toasted
- Salt
How to make Jewelled Pulao with Grand Extra Long Sella Rice
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Soak the rice in plenty of water while you prepare everything else.
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Warm the ghee or oil and fry the onions on a high heat. When they start to turn golden, take half of them out of the pan and reserve in a bowl. Turn the heat to medium and continue to fry the remaining onions until they are golden. Take them out of the pan and reserve these in a bowl for garnish.
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Put the cinnamon, cloves, crushed black and green cardamom in the same pan and fry until they sizzle. Add the first bowl of onions back into the pan and stir in the ginger garlic paste and chillies. Turn the heat up and cook for a minute.
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Add the tomato puree, turmeric and garam masala. Mix well, adding a couple of tbsp of water.
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When the mixture bubbles, drain the rice, and add this to the pan with the vegetables.
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Season with salt and add 400 ml of water plus 3 tbsp. Bring to a boil, then cover with a tight lid, lower the heat to minimum and cook for 12 minutes without lifting the lid. Turn off the heat and leave covered for 5 minutes.
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Open the lid, fluff the pulao with a fork and serve topped with chopped coriander and flaked almonds.
