Goli Pulao

Ingredients:

For goli:

Peas-1/2 cup
Chees-50gms
Bread-1 slice
Cheswnut-1 big tsp
Kismis-1 small tsp
Red chilli-1/4 small tsp
Gram masala-1/4 small tsp
Salt- as per taste
Oil-as needed

For pulao:

Rice-1 cup
Onion-1
Bay leaf-1
Cloves-4
Small cardamom-2
Cinnamom-1 small pieces
Black pepper-4
Black pepper powder-½ big tsp
Turmeric- a little
Red chili powder-1/4big tsp
Oil-4 big tsp
Ghee-1 big tsp
Salt-as per taste

Method:

Wet rice for ½ hour. Cut the onion in large thick slice. Mix all the integents in a pot and make rounded shaped goli.Grind 2 cloves and cinnamon. in a heat pan flavor of bay leaf, cloves,cinnamom,cardmom and black pepper .Then fry onion in it. Then add salt and 2 cup water and mix rice in it. Ripe it, in light heat. Serve hot-2 with desi ghee.

Rice Flour Pudding

For 6 persons to serve

Quantity and Ingredient

• 4 1/2 c Milk
• 3/4 c Sugar
• 2 oz. Rice flour
• 6-8 drops Rose water
• 1 oz. Almonds
• 1/2 oz. Pistachio nuts

Method

1. Blanch (optional) and shred nuts.
2. Mix rice flour into the milk and mix until smooth.
3. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).
4. Simmer and add sugar and stir for 2-3 minutes more.
5. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
6. Pour into individual dishes and serve.

Navrattan Pullao: Nine-Jeweled Rice

Quantity and Ingredient

• 1 c Basmathi rice
• 1 3/4 c Water
• 1/4 c Oil
• 1 small Finely sliced onion
• 6 Cloves
• 1" Cinnamon stick
• 1 t Salt
• 1/2 t Cumin seed

For Mixing with rice before serving:

1. 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
2. 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.

Quantity and Ingredient

• 1 Thinly sliced onion
• 2 1/4 c Ghee
• 1 oz. Almonds
• 1 oz. Cashew nuts
• 1 1/2 oz. Golden raisins
• 1 oz. Pistachio nuts
• 1" piece Ginger thinly sliced
• 1 Green chili (optional)
• 1 Hard boiled egg

Method

1. Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.
3. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Saffron Rice: Kesar Chawal

Quantity and Ingredient

• 2 c Rice
• 4 c Water
• 6 T Ghee
• 1 t Saffron threads (or less)
• 2 T Hot water
• 1 c Sliced onion
• 1 small Cinnamon stick - splintered
• 4 Bay leaves
• 4 large Black cardamoms
• 1 T Cumin seed
• 4 Cloves
• 2 t Salt

Method

1. Soak saffron in hot water.
2. Wash and soak rice in 3 c water (optional).
3. Heat ghee and fry onions and then remove and keep aside.
4. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water.
5. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
6. Add the water and bring to a boil.
7. Add saffron and its water and pressure cook at 15 psi.
8. Remove from the heat and allow the pressure to drop by itself.

Spicy Vegetable Pullav

This recipe is slightly spicy

Quantity and Ingredient

• 1 c Rice
• 1 1/2 c Water
• 1 c Vegetables
• 1/2" Cinnamon stick
• 2 Cloves
• 2 Cardamom
• 1 1/4 teaspoon Salt
• 1/8 teaspoon Turmeric powder
• 1 teaspoon Dhania powder
• 2 Chilies or
• 1/4 teaspoon powder
• 1/2 can or 1 lb. (16 oz) Tomatoes
• 1/2 cup Coconut
• 1 bunch Coriander leaves
• 4 cloves Garlic
• 1/2" piece Ginger (made into a paste)
• 2 tablespoons Butter
• 1 Onion cut lengthwise

Method

1. Wash the rice and drain the water.
2. Extract one cup of water from tomatoes.
3. Pour the butter into a vessel and heat.
4. Add cinnamon, cardamom and cloves.
5. Add onions and chilies and fry until onions turn golden brown.
6. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell.
7. Now pour in the tomato water + 1 cup water.
8. Add coconut, coriander powder (Dhania powder), salt and let boil
9. Add rice + coriander leaves + vegetables.
10. Reduce to low heat and let the rice cook.

South Indian Pullav

Quantity and Ingredient

• 1 c Rice (Preferably Basmathi rice)
• 1/3 c Tomato puree
• 1 large Onion
• 1 c Vegetables (preferably peas and carrots)
• 1/4 - 1/2 teaspoon Coriander powder
• (also called dhania powder)
• 1/8 - 1/4 teaspoon Garlic powder or
• 1 and a half cloves garlic
• 1/8 - 1/4 teaspoon Ginger powder
• 1/4" piece Ginger
• 1/8 - 1/4 teaspoon Chili powder
• 1 Green chili cut into small pieces
• 1-2 pieces Cardamom
• 1 piece Cloves
• 1/4" stick or 1
• 8 teaspoon powder Cinnamon
• 1 Bay leaf
• 1 teaspoon Salt
• 1 teaspoon Coriander leaves (if needed)

Method

1. Clean the rice with water and set aside.
2. Cut the onions length wise.
3. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.
4. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes).
5. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic).
6. Add dhania powder and chili powder (if green chili was not added before).
7. Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to boil.
8. Add the vegetables, rice and salt.
9. If you like coconut, add 1/4 cup of coconut flakes.
10. Reduce the flame and cover the vessel.
11. After about 4 minutes, stir the mixture.
12. Cover the lid again and wait until cooked (might take about 10-15 minutes).
13. Sprinkle on the coriander leaves in the end.

Chicken Pullao

Quantity & Ingredient

• 2 large Onions cut lengthwise
• 2 large Chilies cut lengthwise
• 2 c Basmathi rice (about 1/2 kg. (1 kilogram=2.2lbs)
• 1 large Tomato (cut into small pieces)
• 10-15 Coriander leaves
• 5 Mint leaves
• 1 clove Garlic
• 1" piece Ginger
• 1/2 cup Coconut powder
• 3 teaspoons Salt
• 3-4 Cloves
• 2 Cardamom
• 1 Bay leaf
• 1" Cinnamon stick
• 1 c Yogurt
• 2 tablespoons Butter
• 1 lb. Boneless chicken

Method

1. Heat vessel with butter.
2. Fry bay leaves, cloves, cardamom and cinnamon.
3. Put onions and chilies in vessel and fry on low heat until onions turn brown.
4. Add ginger + garlic paste and fry until oil separates.
5. Add tomato and fry for 1 minute.
6. Add chicken + salt + yogurt and fry for one minute.
7. Add mint + coriander leaves.
8. Cover and cook until the gravy becomes semi-solid.
9. Cook rice in a separate vessel.
10. Put rice into chicken and mix (Advisable to cook rice about 3/4ths and then let it cook with the chicken).
11. Remove and serve