South Indian flavoured beaten rice pilaf/pulao | How to make South Indian flavoured beaten rice pilaf/pulao

By Indrani Dhar  |  27th Aug 2015  |  
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  • South Indian flavoured beaten rice pilaf/pulao, How to make South Indian flavoured beaten rice pilaf/pulao
South Indian flavoured beaten rice pilaf/pulaoby Indrani Dhar
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

121

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About South Indian flavoured beaten rice pilaf/pulao Recipe

Poha can be one of the healthiest breakfast option for all ages of people. I prepare my poha with lots of veggies, nuts and sometimes I also add soaked lentils like green moong to make it healthier. I've used south Indian flavours in this rice flakes/beaten rice pulao/pilaf. ,

South Indian flavoured beaten rice pilaf/pulao

Ingredients to make South Indian flavoured beaten rice pilaf/pulao

  • Beaten rice/Poha : 500 gms.
  • Cashew and raw peanuts : a handful
  • Mix vegetables : 1 cup
  • Green mung dal : 1/2 cup soaked
  • Fresh coconut : 1/3 cup chopped
  • Whole dry red chilli : 1
  • poppy seeds : 1 tblsp.
  • mustard seeds : 1 tblsp.
  • ginger : 1/2 inch piece
  • green chillies : 2 finely chopped
  • curry leaves : 7-8 nos.
  • turmeric Powder : 1 tsp.
  • red chilli Powder : 1 tsp.(optional)
  • Salt to taste and sugar : a pinch
  • oil : 2 tblsp.

How to make South Indian flavoured beaten rice pilaf/pulao

  1. Firstly, chop all the vegetables into small chunks except for the green peas.
  2. Heat 1 tblsp. oil in a pan, add raw peanuts first and fry till brown, takes about 2-3 minutes, then add cashews and fry until they turn golden. Keep aside.
  3. In the same pan, add vegetables and saute, over low heat, until they are just done, remove and keep the veggies aside. Fry the coconut pieces in the same oil.
  4. In the same pan, add 1 tblsp. oil, then temper the oil with dry red chilli, ginger and green chillies, mustard seeds, curry leaves and poppy seeds.
  5. Clean rice flakes/poha nicely with water, drain all the water and immediately add into the pan. Add fried vegetables, green peas, green mung dal and nuts.
  6. Mix well everything. Add salt, turmeric and red chilli powder and mix again. It should not be on heat for long time, otherwise poha will be mushy.
  7. Add a pinch of sugar(it balances all the taste of the dish). Stir and mix everything quickly and remove from heat.
  8. Sprinkle some fresh coriander leaves and serve garnished with some extra coconut slices on top and serve warm.

My Tip:

Never Soak poha as it becomes soggy in a minute. Clean, rinse, drain and use immediately. It can be an awesome evening snack or lunch box recipe for kids as well as for office goers. It can stop your hunger pangs for long time and you can concentrate on your work. Isn't it?

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