|
Ingredients
|
For 4
|
For 100
|
|
Pulao rice
|
500gms
|
11kg
|
|
Lentil
|
225gms
|
5.6kg
|
|
Peas
|
225gms
|
5.6kg
|
|
Potatoes (small)
|
450gms
|
11kg
|
|
Onions
|
225gms
|
5.65kg
|
|
Turmeric
|
½ tsp
|
15gms
|
|
Chilli powder
|
1 tsp
|
55gms
|
|
Cumin
|
½ tsp
|
30gms
|
|
Salt
|
to taste
|
100gms
|
|
Cardamom
|
2 – 3gms
|
10gms
|
|
Cloves
|
2 – 3gms
|
10gms
|
|
Sugar
|
a pinch
|
15gms
|
|
Fat
|
50gms
|
1.2kg
|
Soak lentil and rice separately. Shell peas. Peel potatoes
and slice onions. Heat the fat. Brown half the onions, remove and keep aside.
Brown remaining onions, lentil, sugar and spices. Add rice and vegetables kept
whole. Fry till rice begins to stick. Cover with hot water to about 2.5cm (1”)
above level of solids. Add salt. Cook on very slow fire. Keep live coal on lid.
When rice, vegetable and lentil are cooked and all moisture is absorbed,
remove. Serve hot, garnished with browned onions.
