Simple Pulav/Pilav Rice

Heyyyy ya....!!



I m back ..to my sweet home after a fantastic India trip.. with lots of memories and good things to treasure...

Just woke up after a good 12 hours of marathan sleep today... Slept like never before... but all fresh now and in full zing to get back to my regular routine! Unpacking and catching up is pending... Will catch up with all the forthcoming posts in regular intervals from my fellow blogger friends.

This auto post has come quite handy today for my bloggy....



Have a lovely day!!!

Cheers

Sandy





Call it Pulav or Pilav Rice its the same.. No complications No jhat jhat... .Just as the name .. easy peesy. We had Chilli Soya ,Pulav Rice & raitha for dinner during the easter break for friends... I have learnt this recipe every since I have been a kid... All credits to my dear mommy for this one!!









Total time taken: 45 minutes

Serves 5



INGREDIENTS:




Basmathi Rice3 Cups
Carrots2 NosMedium sized
French Beans Handful -About 8-10 Nos


Green Chillies1 Nos
Green Peas15-20 Nos
Ghee2 Tblspn
Freshly squeezed Lemon Juice2 Tblspn
Cumin Seeds1 Tsp
SaltTo Taste


Whole Garam Masala's:




Bay Leaf1 Nos
Cardamon2 Nos
Cinamon Stick1"long
Bada Elachi1Nos
Star Anise1Nos
Cloves5-6Nos
Whole Black Pepper4-5 Nos


Garnishing:




Chopped Coriander Leaves2-3 Tblspn
Cashew Nuts fried in ghee10-12 Nos ( I didnt use in this preparation as we had Pulav rice for dinner)
Safron 8-10 Strands




DIRECTIONS:

Wash Basmathi rice under running tap water twice. Drain all the water and set the rice aside for 30 minutes.
Chop Carrot & Beans into 1" long pieces.
Heat 2 Tblspn ghee in a non stick wok. Drop in Cumin Seeds & whole garam masala's. Saute for 2 minutes.
Add chopped Veggies,sliced green chillies ,frozen garden peas & saute for 2 minutes.
Add in 5 Cups of Water and allow it to boil with the required salt. Now add the set aside Basmathi rice and stir it well. Set the flame to mid.Squeeze in 2 tblspns of fresh lemon juice. Once the water from the pulav is nearly evaporated, reduce the flame to low and cover the pulav rice with a lid. 
Soak Safron strands in 10-12 tblspn of  hot milk. Once the lovely bright pleasing color starts oozing out , pour it over the pulav rice.Allow it cook for 5 minutes and turn of the gas.Even if the gas it turned off , I would let the rice be covered for another 5 minutes. Rice cooks with the leftover steam.
Garnish with chopped coriander leaves and fried cashewnuts.


KITCHEN NOTES:



Adding Lemon Juice in Rice will help us to segregate the strands .
I used to normally prepare this rice in the cooker method earlier , just like my mom. Not much different at all. 
The only different step here is that after frying the vegetables, I used to add the rice to it and fry for 2 minutes. then add the required water and close the cooker leaving it in high flame. Exactly after 5 minutes , simmer the cooker and turn the gas off in 2 minutes... Open it up as quickly as possible to get the rice segregated... and let it cool under the fan. Garnish with coriander and cashewnuts. I used eliminate the lemon and safron step for  this method.




Cheers