Sehrengi Pulao - a forgotten delicacy

Ingredients - Portion - 8-10

  • Basmati rice – 500 gm
  • Cream- 50 ml
  • Butter-50 gm
  • Green peas-50 gm
  • Diced carrot- 50 gm
  • Diced French beans-50 gm
  • Salt- to taste
  • Saffron(dissolved in water)- ½ gm in 50 ml
  • Jasmine essence- 2-4 drops
  • Lemon juice- 30 ml
  • Green cardamom whole- 10 gm
  • Bayleaf-10 gm
  • Cinnamon stick-10 gm
  • Cloves-10 gm
  • Mint leaves- 50 gm
  • Green chillies split- 25 gm
  • Ginger juliennes-30 gm
  • Green cardamom pwd.-5 gm
  • Shahi jeera-5 gm
  • Yellow chilli pwd.- 5gm
  • Water -2 ltr
  • Cottage cheese- 250 gm
  • Khoya- 50 gm
  • Chopped mint- 25 gm
  • Salt – to taste
  • Oil – for frying
  • Fried cashews – 100 gms

Method of Preparation

  • Mash khoya and cottage cheese and mix salt and chopped mint to it. Make small pearls, deep fry and keep aside.
  • Blanch all the vegetables separately and keep aside
  • Boil water in a patila with whole spices, salt and lemon juice. Wash, soak and cook rice in the boiling water till 2/3rd done
  • Heat butter in a heavy bottom pan add shahi jeera, blanched vegetables, salt, green cardamom pwd and yellow chilli pwd. Add cream.. Keep aside half of the vegetables separately
  • Layer cooked rice over the vegetable, add cottage cheese pearls and rest of the vegetables
  • Add mint leaves and ginger juliennes and some more rice, drizzle with jasmine syrup and saffron dissolved in water.
  • Cover the pan with foil and then put a lid and seal it with dough. Cook on ‘Dum’ for 5-10 minutes. Serve hot and garnish with fried cashews.