Step-by-Step Guide to Prepare Homemade Crispy masala fry arvi pulao

Crispy masala fry arvi pulao.

You can have Crispy masala fry arvi pulao using 19 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Crispy masala fry arvi pulao

1. It's 2 cup of Basmati rice.
2. Prepare 1/2 kg of Colocasia.
3. You need to taste of Salt.
4. You need 1 bowl of Finely sliced onion.
5. You need 2 nos of Green chilli.
6. You need 2 nos of Whole black cardamom.
7. Prepare 4 nos of Cloves.
8. Prepare 4nos of green cardamom.
9. It's 1 tbsp+ 1/2 tsp of Cumin seeds.
10. You need 2 tsp of Red chilli powder.
11. You need 1 tsp of Turmeric powder.
12. Prepare 1 tsp+1tbsp of Lemon juice.
13. You need 2 tbsp of Hung curd.
14. Prepare 1 tsp of Carom seeds.
15. It's 1/4 tsp of Garam masala powder.
16. You need 2 tbsp of Cornflour.
17. You need of Oil for frying.
18. Prepare 2 tbsp of Desi ghee or butter.
19. Prepare of Coriander for garnishing.

Crispy masala fry arvi pulao instructions

1. Boil arbi in pressure cooker for 1 whistle, cool and peel the skin. press the arvi with your palms. keep aside. Wash and soak the rice for 15 minutes.. Take a large mixing bowl, add 2 tsp salt, red chilli powder, curd, lemon juice, garam massala powder, carom seeds and cornflour mix well, keep aside for 5 minutes..
2. Heat the oil and fry the onion till golden and crisp keep aside. Now fry the marinated arvi in remaining oil till it become golden and crisp, this will take about 5 to 7 minutes. Heat a heavy bottom pan, heat the ghee, when the ghee become hot lower the flame add whole spices- cumin seeds, cardamom, green cardamom, cloves, let the spices crackle..
3. Add rice season with salt, add 1 tbsp lemon juice stir and mix well together all the spices and salt, add 2 cup water, adjust the water depending on rice quality. Cover and cook on medium heat till it done.
4. Now heat the butter in a non stick pan add 1/2 tsp cumin seeds, let it crackle now add cooked rice, fried onion and fried arvi mix gently together, cook for 2 minutes and switch off the flame. Garnish with fried onion, green chilli and coriander leaves. Serve hot with curd, raita or pickle.