Masala Couscous Pulao Recipe
A vegetarian Indian recipe with couscous, onion - thinly sliced, ginger garlic paste. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
11 steps- 1
To begin making the Masala Couscous Pulao recipe, firstly heat oil in a heavy bottomed pan
couscous(400 grams)garam masala powder(1/2 teaspoon) - 2
Add cinnamon stick, cloves and bay leaf and saute for atleast 30 seconds
bay leaf (tej patta)(1)cloves (laung)(3)inch cinnamon stick (dalchini)(1) - 3
Add sliced onions and cook until they become soft and transparent
onion - thinly sliced(1) - 4
Add ginger garlic paste and saute for 2 minutes
ginger garlic paste(1 tablespoon) - 5
Add vegetables, red chili powder, coriander powder, garam masala powder, salt and saute for 5 minutes more
red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - few to garnish - 6
Add 4 cups of water and allow the mixture to boil
- 7
One the water starts boiling, add mint leaves and couscous
couscous(400 grams)mint leaves (pudina) - fewcoriander (dhania) leaves - few to garnish - 8
Simmer the flame and cook until the water is completely absorbed If couscous is not yet cooked, add a cup of hot water
couscous(400 grams) - 9
Garnish with chopped coriander and it is ready to be served
carrots (gajjar) - chopped(1/2 cup)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - few to garnish - 10
Serve Masala Couscous Pulao with Beetroot Raita, Lauki Raita or any other raita of your choice
couscous(400 grams)garam masala powder(1/2 teaspoon) - 11
A roasted papad will add a crunch to this meal
Rate this recipe
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Masala Couscous Pulao Recipe
A vegetarian Indian recipe with couscous, onion - thinly sliced, ginger garlic paste. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Masala Couscous Pulao recipe, firstly heat oil in a heavy bottomed pan
couscous(400 grams)garam masala powder(1/2 teaspoon) - 2
Add cinnamon stick, cloves and bay leaf and saute for atleast 30 seconds
bay leaf (tej patta)(1)cloves (laung)(3)inch cinnamon stick (dalchini)(1) - 3
Add sliced onions and cook until they become soft and transparent
onion - thinly sliced(1) - 4
Add ginger garlic paste and saute for 2 minutes
ginger garlic paste(1 tablespoon) - 5
Add vegetables, red chili powder, coriander powder, garam masala powder, salt and saute for 5 minutes more
red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)salt - to tastecoriander (dhania) leaves - few to garnish - 6
Add 4 cups of water and allow the mixture to boil
- 7
One the water starts boiling, add mint leaves and couscous
couscous(400 grams)mint leaves (pudina) - fewcoriander (dhania) leaves - few to garnish - 8
Simmer the flame and cook until the water is completely absorbed If couscous is not yet cooked, add a cup of hot water
couscous(400 grams) - 9
Garnish with chopped coriander and it is ready to be served
carrots (gajjar) - chopped(1/2 cup)coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - few to garnish - 10
Serve Masala Couscous Pulao with Beetroot Raita, Lauki Raita or any other raita of your choice
couscous(400 grams)garam masala powder(1/2 teaspoon) - 11
A roasted papad will add a crunch to this meal
Rate this recipe
