Showing posts with label pilaf. Show all posts
Showing posts with label pilaf. Show all posts

Sunday, May 1, 2011

Pomegranate pulav

Pomegranate pulav is more famous among people who cannot take spicy hot dishes. This pulav goes well with any spicy non veg curry or paneer makhani. This is more like a 'sweetish ghee rice' topped with pomegranate or Kashmiri pulav . After tasting it in a restaurant I tried it at home to bring back that taste. This is a very forgiving dish and anyways we will get an amazing pulav. I am pleased with the outcome and we both enjoyed it to the core. Hope you all like it too. Enjoy :)

Pomegranate pulav served with lamb curry and onion raitha.

Ingredients:
(for 2 people)
Basmati rice - 1 1/2 cup
ghee / butter - 3 tbsp (1 tbsp for 1/2 cup rice)
pomegranate fruit - 1/2 cup
cashew nut - 10 (halved)
almond - 4 (thinly sliced)
onion - 1/2 cup
(thinly sliced lengthwise)
green chilly - 2 (halved)
ginger garlic paste - 1 tsp
cilantro + mint leaf - a handful

saffron - few strands.
milk - 1 tbsp

Spices:
cinnamon - 1 inch
cloves - 2
cardamom - 2
star aniseed - 1
fennel - 1 tsp
bay leaf - 2

Method:
Wash the rice thrice. Soak the rice for 30 minutes.
Cook it with more water (5 cups)and 1 tsp salt , till it is 3/4 th done (cooked but very firm).
Immediately pour over a strainer / colander and remove the water.

Heat 1 tbsp ghee and fry the cashews + slivered almond till they turn golden. Keep aside. Add the remaining ghee and put all the spices except the saffron. Immediately add the finely sliced onion, little salt + sugar (1/4 tsp each) and saute till it turns mild red.
Then put the ginger garlic paste, chillies and saute for 30 seconds.

Add the rice and mix without breaking the rice. Soak the saffron in milk while cooking.  Garnish with soaked saffron + milk , finely chopped cilantro+mint, fried nuts.  Reduce the heat and cook covered for a few minutes .Keep aside.

Choose a very ripe seedless pomegranate.
Take out the red fruits (fleshy seeds) alone and keep aside.

Before serving, bring the pulav to piping hot by microwaving or dum process (placing over a hot tawa). Remove from heat and add the pomegranate, mix well.

Pomegranate pulav is ready!

Serving suggestions:
Pomegranate pulao can be served with spicy Indian lamb curry (mutton kulambu) or mutton sukka varuval or kheema curry or simply with a raitha.
A glass of mango lassie with this combination is common.
The pulav should be tasty all by itself, but not spicy hot.
Avoid reheating after adding pomegranate, as it will affect the pulav's color.

Thursday, June 24, 2010

Green Peas pulao

A very simple and mildly spiced pulao made as an alternative to the usual plain rice.

I make this green peas pulav as a quick dish for hubby's lunch pack. It won't consume much time or demand a great skill during the peak hour.



Ingredients:
Green peas (frozen or fresh) - 3/4 cup
(Don't use dry ones for this recipe)
Basmathi rice / raw rice (pacharise) - 1 cup
ghee - 1 tbsp
ginger - 1 inch
garlic - 2 pearls
green chillies - 2
onion (sliced thinly lengthwise) - 1/2 cup
lemon juice - 2 tbsp
cilantro + mint leaf (chopped) - 1/4 cup
bay leaf - 1
cloves (lavangam) - 2
cinnamon (pattai) - 1 inch
cashews - 10
salt - to taste

Method:
Wash and clean the rice. Soak it for 30 minutes.
Defreeze the peas by putting them in some water.
Grind the chillies, ginger, garlic together to a fine paste.

In the mean time, heat ghee in a wok. Fry the cashews to golden color and keep aside.
In the same wok add the bay leaf, cloves, cinnamon and fry for a few seconds.
Immediately add the sliced onion . Saute it till the onion wilts.
Now put the masala paste and fry till oil separates. Put the green peas and saute a little. Add salt to taste.

Add the soaked rice (remove the excess water by a colander) and fry for a minute. Pour water just enough to immerse the rice. Add the lemon juice (lemon and ghee keeps rice grains separate). Cover and cook in very low flame till done.(We can cook the rice separately and add at the end also). Remove from heat while the rice is almost cooked (but stiff) and serve hot.

Garnish with fried cashews and minced cilantro + mint leaf.

Green peas pulav is ready!

Serving suggestions:
Serves 2 people.
Pair this flavorful peas pulav with any spicy curry like Gobi manchurian or simply a mint chutney + raitha and enjoy!

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