Recipe by Rosy Pinto
SWEET PULAO
SWEET PULAO
Ingredients:
(1 cup= 240ml)
5 cups basmati rice (washed and soaked for 20 minutes and drained)
10 cups water
5 large onions (thinly sliced)
15 pods cardamom
15 cloves
3" cinnamon stick
2 bay leaves
200 gms cashew nut (halved)
150 gms raisins
1/2 cup sugar
1/2 cup ghee
Steps:
- Fry sliced onions in ghee till golden brown. Drain and transfer on to an absorbent kitchen tissue.
- In the same ghee, fry nuts till golden brown and keep aside.
- Repeat with the raisins but don't fry them too long, just till they puff up, then remove and keep aside.
- Bring 10 cups of water to a boil, add salt and sugar and keep it simmering and ready.
- In a non-stick vessel, heat ghee, fry the cloves, cardamom, cinnamon and bay leaves on medium heat and take care not to burn them.
- When you get an aroma, add rice and fry for 2 to 3 minutes.
- Add freshly boiled water and check the taste. You should get a fine balance of sweet and salty.
- Adjust the sugar and salt quickly if required and then bring the mixture to a rolling boil. When it is boiling, cover with air tight lid so that no steam escapes.
- Reduce the heat to a simmer and cook for 5 minutes and then turn off the heat and leave the vessel undisturbed for 15 minutes.
- After 15 minutes, open the lid and gently fluff up the rice using fork.
- Garnish with fried onions, raisins and nuts.
- ENJOY!
DATES AND BEETROOT CHUTNEY
Ingredients:
1 tbsp oil
I medium onion (sliced)
1 dried red chilli (deseeded)
1" ginger
1/2 medium beetroot (boiled, peeled and sliced)
2 cloves
1/2" stick cinnamon
1 sprig mint leaves
3 tbsp raisins
5 dates (deseeded)
small cherry size ball of tamarind
salt to taste
Steps:
- Fry onion in 1 tbsp of oil till light brown, then grind with all other ingredients into a smooth paste without adding water.
- ENJOY!