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Pakora Pulao
   Cooking time :20 min.       Serving :  2-3 persons 

                               For the Pakoras:

        Rice        1 Cup         Bengal gram daal   1/2 Cup
        Cumin seeds 1 tsp.        Medium-sized Onion   1
        Bay Leaves  2             Chopped Coriander leaves 1/2 tbsp.
        Cloves      3-4           Green peppers(chopped) 2
        Black Cardamoms 2         Salt     1/2 tsp.
        Cinnamon        2         Oil to fry
        Black peppers(whole) 4-5      For garnishing:
        Oil          1 tbsp.          Coriander leaves and tomatoes.
        Salt         1 tsp.

Methos to make the Pakodas:
Grind soaked daal to a coarse paste. Mix onion, green peppers, salt and coriander leaves. Mix well. Heat oil in a karahi and drop in the mixture in the shape os small ballas. Deep fry till golden brown.
To make the pulo:
Wash and soak the rice. Heat the oil in a vessel and season it with cumin seeds, bay leaves cloves, black pepper, cardamom and cinnamom. Lightly fry the spices for 2 minutes on a low heat and keep frying. Then add enough water.
Stir well, add salt and bring to the boil. Lower the heat,cover and cook on a low heat till the rice is cooked.
Toprepare the pulao:
Spread a layer of the prepared pulao in a serving tray. Then arrange the pakoras over the pulao to form another layer. Garnish with chopped coriander leaves and serve hot.

---Kamlesh Jain.