Satvik platter of Pulao chole masala and curd rice

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Satvik platter of Pulao chole masala and curd rice. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we have to prepare a few ingredients. You can have Satvik platter of Pulao chole masala and curd rice using 45 ingredients and 4 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Get to make Satvik platter of Pulao chole masala and curd rice:

1. For pulao
2. 1/2 cup carrot chopped
3. 1/2 cup beans chopped
4. 1/2 cup peas
5. 1/2 teaspoon jeera(cumin seeds)
6. 1/2 teaspoon Fennel seeds (saunf)
7. 2 bay Leaf
8. 3 cardamom
9. 3 cloves
10. 1/2 teaspoon Black pepper powder
11. 1 star anise
12. 2 green chilli
13. 1/2 bunch coriander leaves
14. 1/2 bunch Mint leaves
15. 1/2 cup coconut
16. 1/2 inch ginger
17. to taste Salt
18. 1 cup rice with 3 cups water
19. 2 teaspoon ghee
20. For chole masala
21. 1/2 cup tomato puree
22. 2 bay leaves
23. 2 cardamom
24. 2 cloves
25. 1/2 teaspoon chilli powder
26. 1/2 teaspoon chole masala
27. 1/2 teaspoon sugar
28. to taste Salt
29. 1/2 teaspoon lime juice
30. 2 teaspoon oil
31. 1/2 teaspoon grated ginger
32. For curd rice
33. 1 cup cooked rice
34. 1/2 teaspoon jeera (cumin seeds)
35. 1/2 teaspoon mustard seeds
36. 1/2 teaspoon hing(asafoetida)
37. 2 green chilli
38. 1/2 inch ginger chopped finely or grated
39. 1 cup curd
40. 1/2 cup milk
41. 3 tablespoon pomegranate
42. 2 teaspoon raisins
43. to taste Salt
44. Handful coriander leaves
45. as needed Oil for tadka

Instructions to make to make Satvik platter of Pulao chole masala and curd rice

1. For pulao first grind coconut ginger green chilli and coriander with a pinch of salt and keep aside.
2. Now take a pressure cooker add ghee heat it then cloves cardamom bay leaf jeera saunf hing and sauté for little time then add rice and sauté for two mins with little salt. Now add veggies and salt for veggies sauté it on top of that add coconut paste and 3 cups of water close and cook for 3 whistles. Open after pressure settles.Serve with chole masala.
3. For chole masala : Add oil in pan add bay leaf cardamom cloves mustard seeds jeera hing turmeric powder and sauté it then add tomato purée with a pinch of salt and grated ginger and cook well then add 6 hours soaked and pressure cooked chole with chole masala chilli powder sugar and boil it then with a masher mash a little bit of chole so that it become thick or take a spoon of chole before adding to purée and blend in a mixy. Add coriander and Kasuri methi and serve.
4. Curd rice : To very well mashed cooked rice add curd salt then make a tadka of mustard seeds jeera hing green chilli ginger and sauté for two mins then add raisins and sauté again. It will become big switch off and add to curd rice. Garnish with coriander and pomegranate.

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