• Overview
  • Ingredients
  • Directions
  • Reviews

Layer the leftover bhaji with rice to make an exciting and innovative pulao.

For the Rice
  • 1 1/2 cups Charminar Special Pulao cooked rice
  • 1 tsp olive oil 
  • 1/2 tsp cumin seeds 
  • 3 cloves 
  • 25 mm (1") piece dalchini 
  • 1 tejpatta 
  • Salt to taste

 

Other Ingredients

  • 3/4 cup leftover bhaji
  • Melted butter for greasing

 

For Serving

  • Churi Papad

 


For the rice
  • Heat the olive oil in a broad non-stick pan, add the cumin seeds, cloves, dalchini and tejpata and saute on a medium flame for 30 seconds..
  • Add the Charminar Special Pulao Rice and salt and saute on a medium flame for 3 to 4 minutes, while stirring continuously.
  • Remove from the flame and divide the rice into 2 equal portions.

 

How to proceed

  • Arrange one portion of the Charminar Special Pulao Rice equally in a greased 125mm. (5") round aluminum foil.
  • Spread the bhaji evenly over the rice and top with the left over portion of the rice.
  • Turn upside down on a serving plate and serve straightaway with churi papad.

 

Handy tip

  • If you find it difficult to de-mould the rice, run a knife around the boundaries of the tin to loosen the rice.

 

Not reviewed yet

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