Thursday, June 19, 2014

Spicy Chili Pulao


The classic pulao that is usually prepared during any occasion or "bhog" to the god is sweet. But this pulao that one of our neighbour in India used to prepare was damn spicy and at the same time non-veg. It has all the features of the Pulao but tastes so different. Since I am yet to catch up to that desired taste of Biriyani I am passing my days with this spicy Pulao...:):) Loving it every time I eat it...simply because its soo tasty and yet so simple to prepare.

Dish Reminder:

  • You can use as much veggie as you want. Make it colorful...just like a "rainbow nation".
  • I have used soya chunks, but you can use meat balls instead to give it a more flavory and rich taste.
  • Try to make this dish with ghee or add at least 1 tbsp of ghee at the end because it adds such a beautiful aroma to the surrounding of the dish that just makes the stomach half full before even eating it.

Spicy Chili Pulao
Serves 4

  • 1 cup Basmati rice - soaked in water for at least 1 hour
  • 1 carrot - cut into Julian
  • 1 whole capsicum - chopped ( I have used green...but use red and yellow too to add to the color)
  • 1 medium onion - thinly sliced
  • 2 tsp ginger-garlic paste
  • 1 cup green peas
  • 12/15 soya chunks - soaked into water for almost half of the day and then cut into four pieces after draining the water from them
  • 1/2 cup cashew
  • 1/2 cup raisins
  • 2 green chilies - chopped
  • 2 bay leaves
  • whole garam masala - 4 cardamom, 3 cloves, 1 inch cinnamon stick
  • 1/2 tsp nutmeg powder
  • 1/2 tsp mace powder
  • 2 tbsp ghee
  • 1 tbsp oil
  • 1 tsp garam masala powder
  • The most appropriate utensil to prepare this Pulao is a "handi". Or prepare everything in a pan and then transfer it to the utensil in which you make rice.
  • Add 2tbsp of ghee with 1 tbsp oil in a pan/handi.
  • Add bay leaves and whole garam masala.
  • Put all the nuts and raisins.
  • Saute a little bit carefully not burning the masalas.
  • Now add the onions.
  • Saute until it becomes slighly golden and translucent.
  • Add the ginger-garlic paste.
  • Saute until the rawness of the flavor is gone.
  • Add the chopped soya chunks.
  • Now add all the veggies and green peas.
  • When they are nearly half cooked add the soaked rice.
  • Put the nutmeg-mace powder.
  • Mix the veggies evenly with the rice and the spices.
  • Add 1and 1/2 cups of water for 1 cup of rice. This is because we need the pulao rice whole and the texture to be tight. In Bengali which we call "jhor jhore bhat".
  • Add the rest of the ghee and garam masala.
  • Put cover and let it cook for almost 15 minutes.
  • Check in between because depending on the quality of the rice it may take little lesser or longer time to cook. Do not over cook because it will become mash the lower part may burn.
  • When it is cooked let it remain in the handi for some more time.
  • Serve with a good side dish.

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