Almond – Parsley pulav

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DSCN0654                                                                   Ready to serve Almond-Parsley pulav with Alu-mattar

Time taken: 45 minutes

Serves – 3-4

Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.

A sprig of parsley can provide much more than a decoration on your plate. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components—including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids—including apiin, apigenin, crisoeriol, and luteolin.

Parsley is also a rich source of Anti-oxidant nutrients too. Parsley is also for a healthy heart. It is an excellent source of vitamin K, C as well as a good source of vitamin A, folate  and iron.

After knowing the goodness of this particular herb i just tried out this recipe of a one pot meal which i want to share with you all here.  It really tastes excellent and so i have not used any strong masalas etc to retain the flavour of the herb..,  So here goes the recipe….

What you need to have:

1. Basumati rice – 1 cup

2. Butter/Olive oil – 2 tablespoons

3. Chopped onions – 2/3 cup

4. Chopped Almonds – 1/3 cup

5. Slit green chili – 2-3(less spicy)

6. Chopped garlic pods -4-5

7. Pepper powder – 1/4 teaspoon

8. Garam masala powder – a pinch

9. Salt – as per taste

10. Chopped parsley – 1 cup(to garnish)

DSCN0639                                                                         Ingredients of seasoning & othersDSCN0650                                                                          Basumati rice & chopped parsleyDSCN0646                                                                                Fresh bunch of parsley

What you do with what you have:

1. Wash and drain water from rice and keep it aside.

2. wash, peal onions, slit  green chili, peal and slit garlic pods, wash and chop parsley  and also chop almonds and keep it aside.

3. Place a cooker with 3 tablespoons of olive oil/butter in it and add slice garlic pods to it.  While being fried add slit green chili followed by chopped almonds to it.  DSCN0640                                                                              Seasoning in proogress

4. When done add chopped onions and and a little salt to it.  When done , add garam masala powder, pepper powder and stir for a few seconds.  Finally add basumati rice from step-1 to it and add required quantity of water checking for salt and set the cooker and is done in 20 minutes.DSCN0643                                                                          Almond-parsley pulav being cooked

5. While the pressure is released check for salt and  transfer it to a serving plate garnishing it with chopped parsley and relish it with any side dish of your choice!!!YummmmmmmmmmDSCN0654                                                                     Ready to serve Almond-parsley pulav with Alu-mattar

Serves : 3-4

Time taken: 45 minutes

Good to remember: 1. Use as much herb as you want as per your pallot and fresh too.

2. Garnish when hot so that you get the aroma of the herb.


One thought on “Almond – Parsley pulav

    Sisymbrium sophia | Find Me A Cure said:
    July 29, 2015 at 10:10 am

    […] Almond – Parsley pulav […]

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