I tried this pulao yesterday for Lunch.I made Paruppu rasam ,bindi fry and coriander leaves thogayal in addition to this.So i prepared only a less quantity .Please change the quantity of ingredients according to ur requirement.I’ll post paruppu rasam in future.Now coming to this recipe,I adapted this from a cookbook and made some variations according to our taste.
Ingredients:
- Rice ( i used boiled rice ) – 1/2 cup
- Tomato – 3 nos (medium sized ) (Grind it with skin to make a puree )
- Water – 3/4 cup
- Small onions – 10 nos (Peeled and cut into two )
- Boiled peas – 1/4 cup (I didn’t add )
- Garlic – 5 flakes ( peeled )
- Cashew nuts – 5 nos (Grind it to a paste)
- Red chilly powder – 1/2 – 1 tsp
- Green chilly – 1 no (slit cut )
- Salt – as needed .
- Lime juice – a few drops
TO GRIND :
- Ginger – 1 inch size
- Chopped Coriander leaves – 1.5 tsp (grind both to get a 2 tsp paste)
TO SAUTE :
- Oil – 1 tbsp
- Cinnamon – 1 small stick
- Cloves – 3 nos
- Bay leaf – 1 no
- Star anise / Marati moggu – 1 no
- Cardamom – 1 no
TO GARNISH:
- Coriander leaves – few (chopped).
Method:
- Grind coriander leaves & ginger with water to make 2 tsp paste.Set aside.Grind cashews to make a paste with little water.
- Wash the rice and keep aside.If u use basmati rice , the ratio of rice and water is 1:1 .So u need to soak the rice for 3-4 HOURS.(If not use 1:1.5 ratio and soak for 1 hour)
- Heat a kadai with oil and all the items one by one given under“ TO SAUTE “ section.
- After adding all the spices,add the small onions and garlic flakes.Saute till onions become transparent.
- Now add the slit green chilly and ginger & coriander leaves paste.
- Saute for a minute and add the cashew paste. Stir well.
- Then add the red chilly powder and tomato puree to it.
- Mix well and add the required salt and cook everything for a minute.Stir in intervals.Make sure there is little water in it.
- Now add the measured rice and water and mix it well.
- Transfer everything into a cooker and cook for 1 whistle.
- After removing from the flame add a few drops of lime juice and garnish with coriander leaves.
Tastes heaven with onion raitha!!
I am glad in sending this entry to Sanghi’s FIL – TOMATO.
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