Shahi
Pulao
(NUT AND RAISIN
PULAO)
PREPARATION TIME: 5-6 minutes
COOKING TIME: 10-15 minutes
450g (1lb) Basmati or long grain rice
75g (3oz) ghee
or butter
2.5cm (1 inch)
cinnamon stick
6 small cardamoms
2 large cardamoms
2 bayleaves
6 cloves
5ml (1 tsp) salt
Water
50-75g (2-3oz) raisins
50-75g (2-3oz)
mixed nuts (almonds, cashew, pistachio)
Measure rice with a cup. Wash rice in 4-5 changes of water, drain.
Heat ghee and fry cinnamon, cardamoms, bayleaves and cloves for
half minute. Add washed rice, salt and twice the quantity of water.
Bring to boil gently. Stir once or twice. Reduce heat, add raisins
and nuts, cover and cook for 10-12 minutes or until water is totally
absorbed. Serve with meat or vegetable curry.
Jhinga
Pulao
(PRAWN PULAO)
PREPARATION TIME: 5-6 minutes
COOKING
TIME: 10-15 minutes
225g
(8oz) long grain or Basmati rice
1 onion,
peeled and chopped
75g
(3oz) ghee or butter
2.5cm
(1 inch) cinnamon stick
1 bayleaf
6 small
cardamoms
6 cloves
5-10ml
(1-2 tsp) ginger paste
5-10ml
(1-2 tsp) garlic paste
225g
(8oz) peeld and cooked prawns
15ml
(1 tblsp) chopped fresh coriander
5ml
(1 tsp) garam masala powder
1-2
green chillis
3-4ml
(3/4 tsp) salt
Measure
rice and note. Wash in 3-4 changes of water. Drain and soak in
twice the measure of water. Keep aside. Fry onion in ghee or butter
until golden brown. Add cinnamom, bayleaf, cardamom and cloves,
fry for 1 minute. Add ginger and garlic paste. Cook for 1/2-1
minute. Add prawns and sprinkle with coriander and garam masala.
Add green chillis and salt. Stir in soaked rice and water. Mix
well and bring to boil. Reduce heat, cover and cook until water
is absorbed, about 10-15 minutes. Do not stir during cooking.
Serve with curry. To colour pulao, add a few drops of red or orange
food colour, 2-3 minutes before removing from heat. A pinch of
saffron may be added along with the spices.
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