Ingredients:

  1. Rice 2 cups
  2. Salt
  3. Jeera
  4. Methi
  5. Sarso
  6. Palau masala/ Garam masala
  7. 1 tsp Roasted Jeera Powder
  8. 1 onion sliced
  9. Garlic paste 1 tbsp
  10. Ginger paste 1/2 tbsp paste
  11. Butter 100 grams
  12. Curry leaves 6 -10 pieces
  13. Lewang 2 – 4 pieces
  14. Elachi 3 – 5 pieces
  15. Dhalchini 2 -4 pieces (1 cm each)
  16. 3 medium sized Potatoes
  17. 3 Carrots
  18. 3 Tomatoes
  19. 1 cup Fresh Green peas/garden peas (matar)
  20. 1/2 Cup fresh green long beans
  21. 4 cups water

For Garnishing: Coriander leaves rinsed and cut into small pieces.

Method:

  1. Peel  the potatoes, rinse it and cut it into 1cm cubes.
  2. Peel the carrots, rinse it and cut it in small cubes.
  3. Rinse the tomatoes and cut it into very small pieces.
  4. Cut the long beans into small pieces.
  5. Pour the 2 cups of rice in a bowl, rinse it nicely, drain all water and keep it aside.
  6. Heat butter and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, elachi, lewang and dhalchini and stirr.
  7. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
  8. Add the washed rice and stir.
  9. Add  masala, chillies, remaining garlic paste and all the chopped vegetables and water stir this well.
  10. Let this cook till rice is tender and add jeera powder and mix well.
  11. Cut the remaining butter in small pieces and pour it over the palau and let it melt.
  12. Sprinkle the coriander leaves and serve with tamrin or tomato chutney.

Notes:

Some People spell palau as pulau, palaoo, pulao, pulav etc.

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