Rice being the staple food for Asians is available in many varieties. Basmati Rice the best suited for Indian Pulao is available almost everywhere in the world.The tantalisingly elusive fragrance and flavour of a well prepared pulao has achieved International recognition. There are many varities of Rice preparations such as pulao, fried rice, mixed rice, sweet rice, spicy biryani etc.
KASHMIRI PULAO
BADSHAHI PULAO
MUGLAI FRUIT PULAO
TRI COLOR PULAO
INGREDIENTS
1 1/2 cups Basmati Rice
1 cup cooked peas,carrots & french beans
1 onion chopped
1"piece ginger chopped
3cloves garlic chopped
2 green cardomoms
1 cinnamon stick
2 bay leaves
2 cloves
1 1/2tsp sugar
1 tsp garam masala powder
1/3 cup cottage cheese cubes
1 cup of almonds, pistachio & raisins
1 tsp seedless green grapes
2 1/2 tsp melted ghee
a pinch of saffron dissolved in warm milk
salt to taste.
METHOD
Fry washed and drained rice in ghee for a few minutes. Add little less than three cups of water. Bring to boil and simmer till liquid is absorbed.The grains should be tender and separate.Fry half the onions with the garlic in ghee till golden.Add cardamoms, cinnamon, cloves bay leaves and gently fry. Stir in the vegetables, garam masala powder, salt,sugar and saffron milk.
Meanwhile fry the rest of the onions to garnish with the chopped nuts and the coriander leaves.
INGREDIENTS
1 1/2 cups Rice
4 med size capsicums
3 hard tomatoes
1/2 cup yogurt
2 onions finely chopped
3tbsps melted ghee
1/4 tsp garam masala
1/4 tsp chilli powder
1/2 cup ground fresh coconut
1/4 cup ground almond paste
1/2 cup mashed potatoes
chopped coriander leaves
salt&pepper to taste
Method
Slit capsicums and tomatoes. Deseed and blanch in salted hot water. Drain and keep aside. Add garam masala, salt, pepper, coriander leaves and ground coconut paste to the mashed potatoes. Fill the capsicums and tomatoes with this mixture. Heat oil in a flat pan and fry these carefully on all sides. Wash, soak and drain rice. Heat oil and fry cardamom, cinnamon and chopped onions and when it turns brown, add rice and fry for a few minutes. Add salt and almond paste. Pour water and bring to boil. Cook till done. Grains must be separate. Grease an oven proof dish. Spread rice and half of the beaten yogurt. Arrange capsicums and tomatoes. Spread the other half of the rice with the remaining yogurt over it. Cover with a foil and bake in a moderate oven for 15 minutes.Invert dish on a serving plate and garnish with friedonion rings.
INGREDIENTS
1 cup Rice
1 cup milk
1 cup water
1 cup mixed diced fruits
1 piece cinnamon
1 bay leaf
2 cardamom
1 tsp raisins
1 1/2 tbsp ghee
1 1/2 tsp sugar
GRIND TO PASTE
1" piece ginger
3 cloves garlic
5 cashew nuts
5 almonds
2 tsp poppy seeds
METHOD
Wash soak and drain rice. Heat ghee and fry cardamom, bay leaf and cinnamon. Add rice and fry for a minute or two. Add hot milk and boiling water with sugar and ground paste and cook till done.Sprinkle salt and allow it to cool. Grains should be separate and not mushy. Add dry fruits and raisins to rice. Mix gently and serve with hot curry.
INGREDIENTS
1 1/2 cups rice
2 onions cut in rings
1/2 cup tomato juice
1tbsp tomato sauce
1 cup coconut extract
1 diced tomato
1/4 cup diced & cooked french beans
1/4 cup cooked peas & cauliflower
1 cupwater
1 cup beaten yogurt
salt & pepper to taste
GRIND TO PASTE
green chillies
mint
coriander
grated coconut
ginger
cuminseed
1/2 juice of lemon
METHOD
RED RICE
Wash, soak and drain half a cup of rice. Bring to boil with half a cup of tomato juice and half a cup of water. Remove and cool thoroughly. Lightly fry the diced tomatoes with salt and chillipowder. Add sauce and grated carrots. Gently mix the above rice and keep aside.
WHITE RICE
Wash, soak and drain 1/2 cup of rice. Bring to boil with one cup of coconut extract and one cup of water. Remove and divide it into two portions and leave to cool.Heat ghee, splutter cumminseeds, and then fry onions and cooked cauliflower. Add to this one portion of the white rice. Sprinkle salt, pepper and keep aside.
GREEN RICE
To the second portion of the white rice, mix the ground green paste with salt,ghee, cooked beans and peas and keep aside.
