Sabzi Sirka Pulao

Sabzi Sirka Pulao


Sirka is vinegar. You might be wondering  what is  vinegar doing in this Pulao. Yes, a mild sprinkle of vinegar will do magic, an over dose will kill the flavours.  Anything minimally used will give great results. My first holidays in college. I came to my aunt’s house in Chennai. She surprised me by making this Pulao for lunch. The taste was splendid. On enquiring , she told me that she has used vinegar. I was astonished. I still remember, she made plenty of this Pulao and we packed  in a food flask and we went to her beach house in Injambakkam. Voila!  Great times.


Cooked Basmathi rice – 2 cups

Sliced onions – 1 cup

Carrot – cut to strips ( boiled) – 1/2 cup

Boiled green peas – 1 cup

Beans –  cut diagonally ( boiled) – 1/2  cup

Salt to taste

White vinegar – 1/2 teaspoon

To Pound Well

Garlic flakes – 8 flakes

Green chillies –  2

Ginger – chopped –  1 and 1/2 tablespoon

To Season

Oil – 3 tablespoons

Cloves – 6

Cardamom – 4

Cinnamon – 1 inch piece – 1

Star anise – 1


Heat a big pan. Add oil. Season all the seasoning ingredients. First fry the sliced onions on sim flame till transparent. Next fry the pounded ginger, garlic and green chillies.  Sauté well for 3 minutes on sim flame.  Add the salt to taste. Add the boiled vegetables and cooked rice.Mix gently. Leave it for 3 minutes. Last add the white vinegar. Mix and switch off the stove. Serve hot with Shahi Paneer Masala .

Chef’s Tips

1) Only hand pound the garlic, green chilli and ginger. Do not blend. The colour of the rice will not be white. It will become greenish.

2) Separate the boiled rice grains with a fork. The rice grains will not break.

3) Use only White Vinegar.



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