PATIALEWALI GOLI PULAO

A very tasty pulao, a punjabi special!! Adding the golis enhances the taste.
A great party favorite!!

©Deepa Sekhar
©Deepa Sekhar

INGREDIENTS TO MAKE THE GOLI

Besan(Channa dhal flour) – 1 cup
Salt, Chilli powder to taste
Coarsely ground coriander seeds – 1 teaspoon
Curd – 3 tablespoons
Oil – To deep fry the golis

INGREDIENTS FOR THE PULAO

Cooked basmati rice – 2 cups (cook till grains are seperate)
Peeled,diced and boiled potatoes – 1 cup
Boiled green peas – 1/2 cup
Salt to taste

BLEND TO A FINE PASTE

Black stone flower(Dagad phool)- 1 small piece
Cloves – 3
Cinnamon – A small piece
Black pepper – 5
Fennel seeds (saunf) – 1/2 teaspoon
Cardamom – 2
Turmeric powder – 1/4 teaspoon
Kashmiri chilli powder – 2 teaspoons
Chopped big onions – 2
Ginger – 1 small piece
Garlic cloves – 4

TO SEASON THE PULAO

Oil – 2 tablespoons
Finely chopped onion – 1

TO GARNISH

Finely chopped coriander leaves a little
Finely chopped mint leaves a little

METHOD

TO MAKE THE GOLIS

Mix in all the ingredients. Oil the hands and make small golis. Deep fry the golis to a golden brown colour.

TO MAKE THE PULAO

Heat oil in a pan. Fry the finely chopped onions till they turn light golden colour. Fry the blended paste till the raw smell goes. Add salt to taste. Saute on medium flame. Add the boiled potatoes, green peas and mix well. Add the rice. Sim the flame and leave for 5 minutes. Mix well. Mix in the golis and garnish with finely chopped coriander leaves and mint leaves. Serve hot with a nice raitha!!

©Deepa Sekhar
©Deepa Sekhar

CHEF’S TIP

Always seperate the cooked rice grains with a fork.  Each grain will retain its shape without getting mushy.

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