Vadia pullao Recipes

How to Prepare / Make / Cook -Vadia pullao ?

2 cups Delhi rice. 15 green channa vadis…see helpful hints. 2 medium potatoes, peeled and diced. 1 medium onion. Minced. ½ inch piece ginger, minced. 4 cloves. 1 bay leaf, crumpled. 1 tsp. Cumin seeds. ½ inch piece cinnamon stick, broken into bits. 2 big black cardamoms. Peeled. 100 grams tomatoes, diced. 4 green chillies. Slitted. ¼ small bunch of coriander leaves finely sliced. A coupleof mint and curry leaves. ½ tsp, turmeric powder.

Fry the potatoes lightly and set aside, also fry the green chillies. Heat 2 tblsps. Ghee and put in whole spices. Fry for a while, then put in onion and ginger and fry to a golden brown colour. Put in tomatoes and turmeric and salt and cook till the ghee floats to the top. Stir in vadis and fry for 5 minutes, then put in the rice and four cups water. Cover and cook until the rice is half cooked, then put in the curry leaves and potatoes. Mix nicely and continue cooking until almost all the moisture is absorbed and both the vadis and rice are tender. Stir in mint and coriander leaves. Cover tightly and cook over a very low fire until all the moisture is absorbed. Remove from fire and set aside. Heat 1 tblsp. Ghee and toss in the cumin seeds. When the seeds start popping, pour on the top of rice. Serve garnished with fried green chillies.

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