 Pulao
Ingredients
1 cup of rice
1 tablespoon of vegetable or corn oil
half teaspoon of turmeric powder
3 cloves
3 cardamom pods
a large stick of cinnamon
l tsp of salt
Method:
Wash the required quantity; 2 oz. is usually sufficient for
one portion. White rice only should be used. Pama and Basmati are both very suitable
varieties. For 1 cup of rice add 1 tablespoon of vegetable or corn oil, half teaspoon of
turmeric powder, 3 cloves ,3 cardamom pods, a large stick of cinnamon and l teaspoon of
salt. A bay leaf is optional.
Stir fry for a couple of minutes to ensure all the ingredients are thoroughly mixed. Cover
with I cup of boiling water and bring to the boil. Cover and place on the middle shelf of
a preheated oven on 300Ý for 20 minutes.
If you are cooking in a non-stick pan, leave until the cooking is complete. Otherwise,
remove from the oven after 15 minutes. Make sure the rice does not cling to the sides of
the pan by heaping it towards the middle. Return to the oven for a further 5 minutes to
complete the cooking.
Serve hot with a variety of dishes as suggested elsewhere.
On festival days or on private celebrations such as weddings and birthdays pilaw was
always served with a generous sprinkling of almonds and raisins on the top. Cookery books
from the Middle East indicate that this is common practice in the region. The raisins
should be washed and dried. The almonds ranched and sieve. Fry the almonds first until
golden; remove from the pan and fry the raisins in the same until they plump up. Drain and
sprinkle on the pilaw.
Jeera Rice
| Long grain Indian
Basmati rice |
1 cup |
| Water |
2 cups |
| Cumin seeds |
2 tsp. |
| Bay leaf |
1 no. |
| Cinnamon stick
2" |
2 nos. |
| Black cardamom |
1 no. |
| Ghee |
1½ tbsp. |
| Salt |
To taste |
Method
1. Wash rice thoroughly and soak in water for half an
hour. Drain thoroughly.
2. In a pan, heat Ghee(oil). Add the cumin seeds, bay leaf,
cardamom and cinnamon.
3. When cumin seeds sizzle, add the rice. Add salt to taste.
4. Stir till ghee coats every grain of rice and it looks glossy.
5. Add water. Bring to a boil. Stir once. Reduce heat to minimum and cover the pan with a
lid. Leave a little gap, otherwise water will boil over.
6. Rice will be done when holes appear on the surface and water has
been completely absorbed.
7. Fork the rice out onto a serving dish. This will separate each grain out.
8. Serve hot with any curry. |
