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  • Heat 100 gms. ghee/dalda, fry sliced onion to golden brown, add 50 gms. of Boston’s Vegetable Pulav Masala Powder.
  • Stir for a while and add vegetable pieces (carrot, beans, green peas etc.), green chilli, rice and 2 litres of water, 1 teaspoon full salt, ¼ teaspoon turmeric powder.
  • Low the flame, stir occasionally, boil it (till water evaporated) till cooked, now add cashew nuts and dry grapes, stir carefully, add one lime juice and garnish with chopped coriander leaves, remove from heat. Mix carefully and serve hot with salad.