Green Apple Pulao - a great and tasty way to combine Fruit with Basmati Rice!

An interesting twist to a Pulao is combining fruits | nuts along with basmati rice! Normally such combination is associated with Kashmiri Pulao. We relished this unique combination of Green Apples along with Basmati rice at a friend's place. Amma wanted to try this out immediately and so with the recipe jotted down sincerely and all the ingredients at disposal, this week we all enjoyed this lip smacking Green Apple Pulao, which is very easy to make!

INGREDIENTS

1 Green Apples
1 cup Basmati Rice
1 tblsp Ghee | Homemade Clarified Butter
1 Tej Patta | Bay leaves
10 Kali Miri | Black Pepper corns
1" Dal Chini | Cinnamon stick
3 Hari Elaichi | Cardamom Pods
3 Lavang | Cloves
1 tsp Adrak | Ginger, finely chopped
1 tsp Saunf | Fennel seeds
15 Badam | Almonds, roughly chopped
15 Kaju | Cashewnuts, roughly chopped
3 Green Chillies, finely chopped
2 Onion, finely sliced
1 tspn Anardana powder | Dry Pomegranate seeds powder
1/2 tsp Lal mirch powder | Red Chilli Powder
1 Fresh Pudina | Mint Sprig
For Garnish
1 tblsp Ghee | Homemade Clarified Butter
1 Onion, thinly sliced
1 Fresh Pudina | Mint Sprigs

METHOD

• Wash and soak Basmati Rice for half an hour. Strain and keep aside.
• In a non stick pan, heat ghee. Add  and saute bay leaves, cinnamon stick, black pepper corns, cloves, green elaichi (slighlty smashed), roughly chopped almonds and cashews, fennel seeds, ginger and green chillies till fragrant.
• Add sliced onion and saute till golden.
• Wash Green Washington Apple, de seed and cut to small cubes. Add to pan and mix well.
• Add anardana powder, lal mirch powder and salt. Mix well and cook for a minute.
• Add drained basmati rice and mix. Add 3 cups of water and cover cook on high flame till rice is done.
• Mix in few finely chopped pudina leaves to the cooked pulao.
• In another pan heat ghee and saute sliced onions till caramelised brown. Mix half of this into the pulao.
• Transfer Green Apple Pulao to serving bowl and garnish with remaining caramelised onion and pudina.
• Serve hot with any Raita.

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.