So that you might be getting ready Curry leaves Pulao recipes for your family however this ideas may be helpful.
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Curry leaves Pulao
Curry leaves Pulao

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We hope you got insight from reading it, now let’s go back to curry leaves pulao recipe. To make curry leaves pulao you need 20 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Curry leaves Pulao:
  1. Take 1 1/2 cups Basmati rice
  2. You need 1/2 teaspoon jeera (or a piece of cinnamon stick works too)
  3. You need 2-3 cloves
  4. Prepare 2 tablespoons coconut oil
  5. Provide FOR THE CURRY LEAVES MASALA:
  6. Get 1 tablespoon chana dal split Bengal gram dal
  7. Prepare 1 tablespoon coriander seeds
  8. Get 1 tsp jeera/cumin seeds
  9. Provide 3 small green chilies/1 big jalapeno/Serrano pepper
  10. Use 1 dry red chilli
  11. You need 1 1/2 cups loosely packed curry leaves
  12. Take 1/2 cup grated coconut (or a handful of almonds) fresh/frozen
  13. You need 1/4 teaspoon hing/asafetida powder
  14. Provide 2 tablespoons coconut oil or any other odorless oil
  15. Get FOR SEASONING/TEMPERING:
  16. Get 1 tablespoon coconut oil
  17. You need 1 teaspoon mustard seeds
  18. Get 2-3 tablespoons cashew halves and peanuts
  19. You need leaves Few curry
  20. Prepare 1/4 teaspoon hing/asafetida powder
Instructions to make Curry leaves Pulao:
  1. Wash Basmati rice in several changes of water until the water runs clear, strain and soak in plenty of water for about 20 minutes. - - Separate curry leaves from the stalks, wash in plenty of water until clean and strain to remove excess water. Keep aside.
  2. TO MAKE THE CURRY LEAVES MASALA: - Heat oil in a medium sized saucepan or kadai and once hot, add the dry spices; jeera, coriander, chana dal and chillies. Saute on medium heat, stirring constantly until light brown.
  3. Add curry leaves and continue to fry until it is slightly wilted. Stir in the grated coconut and saute, stirring often until light brown and the curry leaves are crisp; about 2 minutes.
  4. Remove from heat, let cool and make a fine paste with a little water in a blender. Keep aside.
  5. TO MAKE THE CURRY LEAVES PULAO: - Heat a pressure pan with oil and once hot, add jeera and cloves. Saute on medium low heat until slightly aromat; a few seconds. - - Stir in the washed and drained rice and fry on medium heat, stirring constantly until most of the moisture is gone and each grain of rice glistens.
  6. Stir in the curry leaves masala paste; mix well.
  7. Add 1 ¼ teaspoons salt and 3 ½ cups water or 3 cups depending upon the quality of rice; mix well to combine. Cook on high. After first whistle, lower heat to medium low and cook for 7 to 8 minutes. Remove from heat and let cool to allow the pressure to drop naturally. Keep aside for 5 to 7 minutes.
  8. Open the pressure pan, fluff up the rice gently with a fork, taking care not to break the rice grains.
  9. TO PREPARE THE TEMPERING: - Heat oil in a small saucepan and once hot, add mustard seeds. As soon as they start to pop and crackle, add cashew and peanuts and fry on medium heat, stirring often until light golden and crisp. - - Stir in curry leaves and hing powder and add this seasoning to the pulao.
  10. Mix in the seasoning gently into the pulao, taking care to maintain the long grains of the rice. - - Serve spicy, healthy, no, onion-no,garlic, curry leaves pulao alongside a cooling raitha (vegans can use coconut yogurt), salad and some poppadums or potato chips.
  11. Recipe Notes - Use only fresh curry leaves to make the masala paste. - Adjust spice amounts according to taste. - Quantity of water can vary depending upon quality of rice. - For more flavor, nutrition and texture, feel free to include your favorite veggies like carrots, peas, green beans or even potatoes. - Vegans can avoid the raita or use coconut yogurt instead.

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