Fried Rice is a very popular Indo-Chinese recipe involving stir fry of veggies with rice ...

Ridge gourd combined with shrimp to make this delicious pulao. A very rare combination....

Coconut Rice is a traditional rice preparation of south India. Cooked steamed rice added ...

This is a vegetarian recipe where rice along with chana dal is stuffed in pumpkin and ste...

Mutton with sorrel leaves is all time favorite mutton dish. Gongura is very rich in iron,...

Barvan dum aloo is an exotic north Indian dish. An amazing dish made of a mixture of dry ...

Sorakaya Palatha Pulao Recipe, How To Make Sorakaya Palatha Pulao Recipe

Name: Sorakaya Palatha Pulao
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Sorakaya palatha pulao is a must try rice recipe which both tasty and healthy.

A simple and delicious pulao with unique flavor of bottle gourd.

About Recipe

How to make Sorakaya Palatha Pulao

(59 ratings)

0 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Bottle Gourd

Servings : 2 persons
Published date : December 12, 2018

Ingredients used in Sorakaya Palatha Pulao
• Bottle gourd - 1 number.
• Oil - as required.
• Ghee - 2 teaspoons.
• Almonds - 5 number.
• Raisins - 5 number.
• Onions ( chopped ) - 1 number.
• Salt - to taste.
• Fennel powder - half tea spoon.
• Green chilies ( chopped ) - 4 number.
• Mint leaves ( chopped ) - 1 bunch.
• Milk - 1 cup.
• Soaked rice - 1 cup.
• Honey - 1 tea spoon.
• Coriander leaves ( chopped ) - 1 bunch.
• Carrot ( grated ) - 1/2 cup.
• Sugar - 1/4 tea spoon.
• Lemon zest - half tea spoon.
• Curd - 1 cup.
Method:
Cut the bottle gourd into pieces and keep aside. Heat 1 teaspoon of oil and ghee in a pan, add whole garam masala spices, almonds, raisins, chopped onions, salt and saute it. Now add fennel powder, chopped green chilies, bottle gourd, mint leaves, milk and cook with closed lid. Then add salt, soaked rice and cook it for about 20 minutes. Now, add honey, and stir it for another 5 minutes. At last, garnish with chopped coriander leaves. For Raitha: Add sugar and lemon zest to the grated carrot, transfer the mixture to the curd bowl and mix it well.