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Tasty pulav with vegetables, chicken, egg and prawns
Published On: 25 Mar 2007
Bengali: Laban / Noone
for more details, click the name of the ingredient
English: French Beans
telugu: French Chikkudu
kannada: French Beans / Huruli Kayi
hindi: Bakla / Pharasbeen / Sem
Konkani: Beans / Anne Saango
Oriya: French Beans
Punjabi: Fras Bean
Kashmiri: Fraa’Sh Bean
tamil: Mangal Mullangi/Carrot
telugu: Gajjara Gadda / Carrot
kannada: Gajjari/Gajjara Gadde
Bengali: Gujar / Gajor
Konkani: Carrot / Kaacreta
English: Green Peas
telugu: Pachabatthani / Bataneelu / Gundusanighelu
Gujarati: Vatana / Mutter
Konkani: Attano / Batani
Marathi: Vatana / Mattar / Watane
Oriya: Matara / Matar
Punjabi: Kabli Chole / Mattar
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Garam Masala
Wash and soak the rice in water for half an hour and drain it.
Heat 3 tbsp ghee/oil in a pan.
Add 1 tsp of garam masala along with drained rice and saute well for 5 mins.
Boil 3 cups of water by adding salt and add this boiled water to the the sauted rice and mix it well.
When it boils, cover it with a lid and keep it on a medium flame until the water is evaporated completely and the rice is cooked.
Remove the cooked rice from fire.
Cut chicken into very small pieces and cook chicken and prawns by adding salt, turmeric powder and garam masala.
Heat 3 tbsp of ghee/oil in another pan.
Saute the sliced onions.
When the onion becomes light brown, add ginger- garlic paste and saute for a while.
Add the chopped vegetables and green peas along with some salt and saute well.
When the vegetables are cooked, add scrambled egg, cooked chicken and prawns, garam masala and cooked rice.
Mix it well and cover it with a lid and keep it on a low flame for 20 mins.
After that, remove it from fire and mix well.
:- Serve hot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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