After a delicious and rich Kaju Pulao from Andhra, here is a cheesy pulao from Arunachal Pradesh. While I was looking for rice recipes to try from Arunachal Pradesh, I found this Kharzi pulao at three sites. My recipe is from Aharam site. I also read about the rice in Archana’s Kitchen, where a little fact about the rice was shared. This rice is supposed to be the cooking way of Monpa tribe in Arunachal Pradesh. They use a local fermented cheese with rice and spring onions. But other than that I couldn’t find a single recipe or fact about the recipe. The rice is cooked separately and the cheese mix is made separately and finally everything is combined together.
I kept postponing the preparation, as I was not sure whether Sruti would like it. One day I mentioned that there is a cheese rice in the list, but she didn’t show any enthusiasm. So I kept making other recipes. One day, I made this, but didn’t tell her what it was. It would be perfectly safe if I don’t blurt out the ingredients sometimes. I had a pot of spring onions growing in my tiny garden and I used it for this. I served it with a simple raitha and was looking out for any reaction. And she gave me a thumbs up and said she loved it. Only then I told her that it has cheese in it. I was quite relieved that it went well, otherwise I would have gone back to search for some other recipe. The pulao recipe is quite easy and also quite spicy too. If you want it mild, then use less chilly in the recipe. Adding green peas adds to the colour and the spring onions add a nice beauty to the pulao.
Basmati Rice – 1 cup
Salt to taste
Water – 2 cups
Ghee – 2 tbs
Onion – 1 small
Tomato – 1
Mozzarella Cheese – 30 gm
Ginger – a small piece
Garlic – 3-4 pods
Red Chilly Powder – 1 tsp
Green Peas – 1/4 cup, boiled
Spring Onions – 1/2 cup
Wash, soak rice for 20 minutes.
Cook it in an open pan with salt and water until tender. Set aside to cool down.
Grind together ginger, garlic, red chilly powder, tomato and cheese to a fine paste. Set aside.
In a pan heat ghee and add onions.
Once they are golden, add in the ground paste and cook on low flame until it is thick and ghee separates.
Add the boiled green peas, chopped spring onions and fry for a minute.
Add this to the cooked rice and gently mix it to combine.
Garnish with more spring onions and serve with a raitha.
Recipes so far
Meetha Pulao from Assam
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