Tahiri
PREPARATION
TIME: 10
minutes
COOKING TIME: 20 minutes
1 onion, peeled and sliced
75g (3oz) ghee
or butter
2.5cm (1 inch)
cinnamon stick
6 cloves
6 cardamoms
5ml (1 tsp) black
cumin seed
5ml (1 tsp) whole
black pepper
1-2 bayleaves
100-125g (4-5oz)
shelled or frozen peas
450 (1lb) Basmati
rice washed in 4-5 changes of water
460ml (16 fl
oz) water
15-20ml (3-4
tsp) salt
Fry onion in ghee until light brown. Add cinnamon, cloves, cardamom,
black cumin, pepper and bayleaf. Fry for 1/2 minute. Add peas and
cook for 2 minutes. Add rice and 460ml (16 fl oz) water and salt.
Bring to boil. Cover and lower heat to simmer. Cook for 10-12 minutes
until rice is cooked and water is absorbed. Serve with vegetable
or meat curry.
Vegetable
Pulao
PREPARATION TIME: 15 minutes
COOKING
TIME: 15 minutes
450g (1 lb) Basmati or any long grain rice
75g
(3 0z)ghee or butter
1 onion,
peeled and chopped
2.5cm
(1 inch) cinnamon stick1-2
bayleaves
6 small
cardamoms
4 large
cardamoms
6 cloves
3-4ml
(3-4 tsp) salt
Water
225-275g
(8-10 oz) mixed vegetables, sliced
5ml
(1 tsp) ground coriander
5ml
(1 tsp) garam masala powder
1-4ml
(1-4 tsp) turmeric powder
5ml
(1 tsp) chilli powder
Salt
to taste
Measure rice with a cup and note. Wash rice in 4-5 changes of
water, drain well. Heat ghee and fry onion light brown. Add cinnamon,
bayleaf, cardamoms, and cloves. Fry for 1 minute. Add mixed vegetables
and fry for 4-5 minutes. Add rice and sprinkle with coriander,
garam masala, turmeric and chilli powder. Mix well. Add twice
the measure of water. Add salt to taste. Bring to boil. Reduce
heat, cover and gently cook for 12-15 minutes, without stirring,
until water is completely absorbed. Serve by itself, with a raita
or with a curry.
Recommended
vagetables:- Can be used in any combination.
2 aubergines,
cut in 1 cm (1/2 inch) chunks
1-2
potatoes, diced
1-2oz
shelled or frozen peas
1-2
carrots, peeled and diced
2 oz
sliced green beans
1-2oz
corn kernels
2-3
cauliflower florets, cut into smaller pieces
1-2oz
broad beans, frozen or shelled
No leafy vegetable or pithy vegetables like marrow, courgettes,
gourd etc. are advisable as they will make the pulao soggy. To
colour the rice at random, do not use turmeric powder, but use
food colouring, adding a few drops of any colour, at random, after
the rice is semi-cooked and water is more-or-less absorbed.
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