This pulav paste is a reusable ready-mix preparation.
Helps in two things -
1. Quickens food preparation
2. Locks freshness of coriander
Ingredients -
Coriander Leaves - (organic variety, the farm variety available in super markets doesnt have sufficient aroma for pulavs)
Pudina - Mint Leaves
Green Chilli
Sombu - Fennel seeds
Bay leaf (biryani leaf)
Image URL - http://drive.google.com/uc?export=view&id=<fileID>
Procedure -
Ratio is important.
Follow this human-metric system -
Coriander Leaves - 1 hand ful of leaves
Mint leaves - 10
Chillis - 2 (green)
Grind up all of the above items in a mixie.
Stop when a coarse paste forms
Heat 1 tbspoon of oil (sunflower, vegetable oil)
Add sombu seeds.
Add the mixie paste to this.
Add a pinch of tumeric (this locks the freshness and color). Otherwise it will turn black in some days. Saute it slightly.
Store in a fridge (not freezer) for later use.
Ready-mix ready for pulav.
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