Achari Pulao | Sanjeev Kapoor Khazana

Pulao made with vegetable, flavoured with pickle.

ACHARI PULAO

Ingredients

3 cups cooked Basmati rice
3 tablespoons green chilli pickle (mirchi achar)
1 tablespoon oil
1 teaspoon mustard seeds
1 dried red chilli
1 medium onion, finely chopped
¼ cup mixed capsicum triangles (red, yellow and green)
½ cup boiled corn kernels
¼ teaspoon turmeric powder
Salt to taste
Juice of ½ lemon
2 teaspoons chopped fresh coriander leaves
Fresh coriander sprigs for garnishing

Method

1. Blend green chilli pickle into smooth paste.
2. Heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add broken dried red chilli and onion and sauté till onion turns translucent.
3. Add mixed capsicum and corn kernels, mix and cook for 1 minute. Add green chilli pickle paste and turmeric powder, mix and cook for 1 minute.
4. Add rice, toss and cook for 1-2 minutes. Add salt, toss and cook for 1 minute. Add lemon juice and mix. Add coriander leaves and mix well.
5. Serve hot garnished with coriander sprig.

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Cuisine - Indian

Course - Special Rice

Dish - Special Rice