1

To begin making the Spicy Poppy Seeds Pulao Recipe, heat a tablespoon of oil in a heavy bottomed pan; add the mustard seeds, urad dal and allow it to crackle and roast.

2

When the dal starts to brown, add the curry leaves, chopped garlic and slit green chillies. Stir fry for a few seconds.

3

When the chillies start to splutter, add the poppy seeds and stir for a few more seconds. Finally, add the rice, cumin powder, red chilli powder, turmeric powder and the salt as per taste.

4

Stir well to combine all the ingredients. Cover the pan and allow the rice to simmer in the poppy seed mixture for about 5-7 minutes. This helps the rice to absord all the flavors. Turn off the heat and give the rice a stir and check the salt. Adjust to suit your taste.

5

Heat a teaspoon of ghee in a Tadka pan; add the cashew nuts and roast until brown and crisp. Once the nuts are roasted add the raisins and allow it to puff up in the ghee. Turn off the heat and pour this over the Poppy Seed Pulao and stir.

6

Serve Spicy Poppy Seeds Pulao along with Hyderabadi Bagara Baingan and Phulka to complete your everyday meal.

7

Note: If you are not using leftover rice, then ensure that the rice you use in the recipe is cooked fully for at least 5 minutes to bring out its flavour.