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.