Ingredients

To Roast Daliya

• 1 tablespoon ghee/clarified butter
• 2 cups daliya/broken wheat

Daliya Pulav

• 2 tablespoons ghee/clarified butter
• 6 cloves
• 10-12 black pepper corns
• 1 star anise
• 1 bay leaf
• 1 small cinnamon stick
• 1 teaspoon cumin seeds
• 1 cup onion roughly chopped
• 1 cup cauliflower roughly chopped
• 1 cup carrot roughly chopped
• 1 cup peas
• ½ cup capsicum
• 1 teaspoon ginger garlic paste
• 1 cup peas
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoons coriander powder
• ½ teaspoon garam masala
• 1 teaspoon cumin powder
• salt to taste
• 5 cups hot water
• 1 teaspoon ghee/clarified butter

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

To Roast Daliya

1. Heat ghee in a pan and then add daliya in it.
2. While stirring it continuously roast for 5-6 minutes on medium flame.
3. It will turn aromatic and release a nutty aroma. The colour will also turn little dark.

Daliya Pulav

1. To make the daliya pulav heat ghee in a pressure cooker.
2. Now add all the raw spices, star anise, bay leaf, cinnamon stick, bell pepper corns, cloves and cumin seeds. Roast them for 10-15 seconds.
3. Further add onions and cook them for 3-4 minutes or until they turn light golden and translucent.
4. Add ginger garlic paste and cook for another minute.
5. Add cauliflower and carrots and cook them for another 4-5 minutes.
6. Add peas, capsicum and similarly cook them for 2 minutes.
7. Add turmeric powder, red chilli powder, cumin powder, garam masala, coriander powder, salt and mix well. Cook all the masalas for another minute.
8. Now add the roasted daliya and saute it along with the vegetables for 2-3 minutes.
9. Add hot water and mix well.
10. Lastly add ghee and give it a final stir.
11. Pressure cook the daliya pulav till 3 whistles. Once done let it stay in the steam for 10-12 minutes.
12. Serve hot!

Recipe Notes

• Always measure daliya and water from the same cup. 1 cup daliya will require 2.5 cups water. Keeping this ratio in mind, you can divide or multiply the recipe.
• Always roast daliya before making the pulav, it will not turn mushy and taste better.
• You can add any vegetables of you choice.

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