Aug 12, 2009
This time i decided to do a pulao. Honestly pulao is a very muddled up dish especially in the south. Any flavoured rice - has just one name and that is 'Biriyani', atleast from where i come from. It can be brinjal biriyani, tomato biriyani, mutton biriyani..and so on.
Pulao to me has to be mild and flavoured and not overpowering with too much spices and masala....And my pulao's has to be white . Talk about mind blocks!
It is such a versatile dish and there is so much space to get innovative.
There is nothing more comforting than a mild falovoured rice with a good curry... won't you agree..
Cardamom - 3
Bayleaf - 2
Cinnamon - 2 sticks
Seasoning:Cumin seeds - 1 1/2tsp
Peppercorns - 1tsp
Cumin pdr - 1/2 tsp
Corriander pdr -1/2 tsp
Onion - 1 finely chopped sp
Ginger garlic paste - 2 tsp
G- chillies chopped - 1tsp
Mint leaves -1/2 cup chopped
Corriander leaves - 1/2 cup chopped
Yoghurt - 1/2 cup
Vegetables:Chopped carrots -1
Peas - 1/2 cup
Chopped potates - 2
Rice - 2 cups soaked
First soak the rice .
Heat 2 tbsp of oil and add all the spices. Then add chopped onion and saute till pink. Add G & G paste and saute further for aout 2 mins. Add green chillies followed by mint and cilantro. Add cumin pdr and corriander pdr. I added some chilli pdr as well but it is optional.
Now add the vegetables and saute . Add about 1/2 cup of yoghurt. Cook till the masala is coated well on the vegetables. Keep aside.
Now switch on the rice cooker and pour 4 cups of water and wait till it comes to a boil. Then add the rice and the gravy and give it a stir. Add salt to taste and cover it up.
When the rice is cooked gently fork it to fluff it up and serve with nice chilled raita.
You can also garnish the pulao with birishta/fried onion .