Dum ke Bharwan Parwal with Sangri Pulao Recipe
Dum Ke Balwan Palwal and Sangri Pulao is a unique dish that combines flavors from different regions of North India. Cooked in a delicious combination, Dum Ke Balwan Palwal is combined with sangri pulao to create a perfect blend that is hard to resist. Sangri Pulao is an exotic dish traditionally from the western state of Rajasthan. Sangri is a unique bean that can be grown in dry summer conditions. The beans need to be soaked in water for several hours, after which they can be enjoyed as a snack and as an ingredient in traditional dishes. In this Dum Ke Balwan Palwal with Sangri Pulao, sangri is mixed with cooked rice and various spices to make a flavorful pulao that leaves a lasting impression on your taste buds. Dum ke Balwan Palwal is another classic North Indian dish where the palwal is stuffed with aromatic spices blended with paneer and coconut. Palwal, also known as pointed gourd, is a vegetable commonly used in various dishes. Dum Ke Balwan This combination of palwal and sangri pulao is a meal in itself and is loved by all age groups. If you want to make a delicious and appetizing vegetarian dish, Dum Ke Balwan Palwal with Sangri Pulao is the perfect choice. Serve this unique dish at your cat party, potluck, or buffet and wow your guests with your versatile cooking skills. When the mildly spicy taste of slow-cooked Balwan Palwal meets the pungent taste of Sangri Pulao, you’ll be taken on a taste journey like no other. Follow this easy step-by-step recipe to make Dum Ke Balwan Palwal with Sangri Pulao and enjoy the exotic flavors with your loved ones.
Ingredients for Dham Ke Balwan Palwal using Sangri Pulao
Basmati rice 100g
1 bay leaf
2g black cumin seeds
Ginger paste 15g
2g coriander powder
cumin powder 5g
salt as needed
1 teaspoon grated coconut
1 cinnamon stick
2 black cardamom
2g red chili powder
roasted cashew nuts 100g
4g coriander leaves
Refined oil 100ml
How to make Dum Ke Balwan Palwal with Sangri Pulao
Soak the rice and cook the sangri
To prepare this exotic dish, start by preparing the pulao. For sangri pulao, wash the basmati rice and soak it in water for 30 minutes. Meanwhile, bring the sangri to a boil. When finished, set it aside.
Stir-fry the spices and sangri
Heat oil in a pan and add cloves, cinnamon sticks, bay leaves, black cardamom and black cumin seeds. Add chopped onions to the spices and fry, add ginger paste and red chili powder. Cook the mixture for 1-2 minutes. Add the cooked sangri. Cook for another 2-3 minutes.
Add rice and cook
Add the drained rice to the prepared mixture. Reduce heat and simmer until rice is cooked. Remove the lid and garnish with fresh coriander, fried cashews and fried onion slices. Sangri Pulao is ready
Prepare the stuffing
Next, to make bhawan palwal, heat oil in a pan, add grated coconut, red chili powder, turmeric powder, coriander powder, cumin powder, saunf powder, paneer puree and cook for 3-4 minutes. Masu.
Fill the palwal with the mixture
Next, wash the palwal and cut off the tip leaving a cavity in the center. Then fill the parwal cavity with the prepared mixture.
Cover and cook the palwal.
Finally, heat the oil in a thick bottomed pan, add the stuffed palwal and cover it. Heat the dum on very low heat until the palwal becomes soft.
Then cover the balwan palwal with sangri pulao. Dum ke Bharwa Parwal and Sangri Pulao are ready.