Zii Pulao


    Rice (preferably basmati) – 1 cup (soaked for 1 hr)

    Green onions (Hare pyaaz) – 4 or ½ cup, finely chopped

    Parsley (Ajmood)/ Coriander (Dhaniya) – ½ cup, finely chopped

    Coriander (Dhaniya) – ½ cup, finely chopped

    Dil weed (Suya saag/ shepu) – 1 or 1 ½ cup

    Butter (Makhan) – 2 tbsp

    Oil – 1 tsp

preparation method

In a fry pan, add a tsp in oil melt butter in it. Drain water from rice and add to melted butter. Add salt and cook for 2-3 minutes on low flame.

Boil 1 ½ cup water in a separate pan. Add cooked rice to it and allow it to cook on low flame for 5 minutes. It should be half-cooked. Cover with lid.

To the rice, add spring onions, coriander, parsley, dil weed, and mix well with the rice. Cook for 5 minutes more, cover with lid. Serve hot.

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:1 hour Cook: 15 to 30 minutes


If you are not using parsley, use 1 cup of chopped coriander instead of ½ cup parsley.

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