This month is going to be pretty exciting. As I mentioned in my previous post, we are beginning the month long Mega Marathon today. The theme is Kichdi, Biryani and Pulao festival. Who doesn’t love rice? That too pulao and biryani are always made on festivals, celebrations or for guests. Every house has its own special recipe for biryani and pulao. We too had some recipes, but the preparation for this BM changed my mind. I usually never try new recipes, but making 26 pulao and biryani from all over India surely was so interesting. Now I will never stick to one recipe ever.
For the first day, we have a special pulao from Andhra Pradesh. This is a mildly spiced pulao which is so rich because of the generous amount of cashew added. These are made for celebrations or very occasionally because it is so rich. Serve it with a spicy side and raitha for an amazing treat. As I made this for Sruti, I kept it mild and served it with a simple onion raitha. If I were making it for us, I would definitely add either a spicy kurma or a spicy paneer side dish for it. To add more richness, you can substitute half the water with coconut milk.
Basmati Rice – 1 cup
Water – 2 cups
Ghee – 3 tbs
Cashew Nuts – 50 gm
Clove – 2
Star Anise – 1
Bay Leaf – 1
Cinnamon – 1
Onion – 1
Ginger Garlic Paste – 1 tbs
Green Chilly – 2
Red Chilly Powder – 1/2 tsp
Mint Coriander Paste – 2 tbs
Green Peas – 1/4 cup
Carrot – 1 small
Salt – to taste
Wash and soak basmati for 15 minutes. Drain and set aside.
Heat ghee in a pan and add cashew nuts. Roast until golden. Drain and set aside.
Slit green chillies, fry in ghee for a few minutes and set aside.
Add all the spices and saute for a minute.
Add onions and saute until brown.
Add in the ginger garlic paste and mint coriander paste and red chilly powder and saute for a few minutes until raw smell vanishes.
Add in green peas and finely chopped carrots and fry for a minute or two.
Cover and cook on low flame for a couple of minutes.
Now add the drained basmati rice and stir it welll.
Add in salt and water and bring it to boil.
Cover and cook on low flame until the rice is done.
Finally add in the roasted cashew and green chillies and give a nice stir.
Serve it hot with a spicy side.
Recipes so far
Meetha Pulao from Assam
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