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Heat oil in a pad when hot add the whole spices, bay leaves, curry leaves & fry till cloves pop now add the sliced onions & fry till onions are pinkish in colour, add green chillies & the ground masala & fry on low heat for 2-3 mins. add salt to taste, water& the beaten curds mix well & transfer this mixture to the Electric Rice cooker bucket. Now put the butter in the pan add the washed & drained rice & fry the rice for about 8-10 mins on low heat till it crackles against the pan. Add the rice to the cooker bucket in which the masala is, mix well cover & plug on leave to cook it will automatically cut off once the rice is cooked leave to stand for 10 mins then open & empty the Pulao on to a Rice platter fluff with a fork - garnish with chopped coriander leaves, sprinkle the lime juice serve with chicken/Mutton curry or fry or Kurma; Raitha; Cauliflower Manchurian etc.,
For a variation :- you could add green peas; or mushrooms; or mince meat.
For the mince meat marinate - the mince should be marinated for 2 hrs or over night in the fridge in half the quantity of the green masala paste. You should add the marinated mince meat at the stage when the onions have turned pinkish fry the marinated mince on low heat for 2 3 mins then add the green chillies & the balance half of the green masala & fry the rest of the recipe is the same to follow.
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