Green Apple Pulao

4 from 1 vote

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Green apples, one of the most loved and widely loved fruit now used in a pulao recipe by me for the first time. This innovative idea of mine has all the benefits of these sour and sweet apples along with the richness of ghee. Exceptionally awesome in taste and is best eaten on it's own without any additional accompaniments whatsoever. The phrase an apple a day keeps the doctor away fits it perfectly well. However you might not stay away from this yummy enticing pulao after tasting this once.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsBrunch, Dinner, Lunch
CuisineFusion
Servings 4
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Ingredients
  

  • 4-5 cup cooked rice
  • 2 onions thinly sliced
  • 1 tbsp Ginger garlic paste
  • 1 tbsp red chilli flakes
  • 3 cinnamon sticks
  • 4 cardamom pods
  • 1 tsp caraway seeds
  • 1 tsp cumin seed
  • Coriander leaves finely chopped 1/4th cup
  • Green apples cored and cubed 3
  • Garam masala 1 tsp
  • Maggi seasoning cubes mixed herbs flavour 2 , optional
  • Turmeric 1/2 a tsp
  • Toasted Almonds 1/4th cup
  • Bay leaves 3
  • 1/4 th cup raisins
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Instructions
 

  • In a cooking pot, heat ghee and add bay leaves and the cumin seeds.Saute for a minute and add sliced onions.
  • Saute again for a minute and then add the turmeric and the red chilli flakes along with the cubed green apples.
  • Saute for about 3-4 minutes until the apples are tender but do not over cook them.
  • Add cooked rice and mix well. Garnish with garam masala, toasted almonds and raisins along with the chopped coriander leaves.
  • Serve hot with any gravy of your choice or just as it is. It tastes awesome even on it's own.

Notes

This apple pulao is a keeper for sure. Kids will definitely love this sweet and a little tangy pulao for a change. Choose a bit sweeter apples rather than the too tangy ones. And also if you are using raw rice instead of cooked rice, add maggi cubes to the water. It tastes yum. Besides you can also use variety of apples for this pulao. 

Please appreciate the author by voting!

4 from 1 vote
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Zeenath Amaanullah
Zeenath Amaanullah

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