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2. Boil them in the same water with salt, 1 small nely chopped onion, 4
cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.
3. Simmer in pan about an hour or until tender, or pressure cook for 7
minutes at 15 psi.
4. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook
until mixture browns and dries up. Add nely chopped tomatoes and
cook 4-5 minutes more.
5. Add the beans and cook for 10 minutes more. Add the mango powder
and pomegranate seeds, grated ginger and simmer over low heat for
15-20 minutes.
6. Before serving, pour 1 oz. (2 T) sizzling ghee over the beans.
44 CHAPTER 7. LENTILS
Chapter 8
Rice
8.1 Chicken Pullao
Recipe from Sriram, 1985
Quantity Ingredient
2 large Onions cut lengthwise
2 large Chilies cut lengthwise
1
2 c Basmathi rice (about kg. (1 kilogram=2.2lbs)
2
1 large Tomato (cut into small pieces)
10-15 Coriander leaves
5 Mint leaves
1 clove Garlic
1" piece Ginger
1
cup Coconut powder
2
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.
45
46 CHAPTER 8. RICE
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.
3
10. Put rice into chicken and mix (It is advisable to cook rice about ths
4
and then let it cook with the chicken).
11. Remove and serve (Will serve about 4 hungry grad. students.)
8.2 South Indian Pullav (Rice)
From Sriram, 1985
Quantity Ingredient
1 c Rice (Preferably Basmathi rice)
1
c Tomato puree
3
1 large Onion
1 c Vegetables (preferably peas and carrots)
1 1
- teaspoon Coriander powder
4 2
(also called dhania powder)
1 1
- teaspoon Garlic powder or
8 4
1 and a half cloves garlic
1 1
- teaspoon Ginger powder
8 4
1
" piece Ginger
4
1 1
- teaspoon Chili powder
8 4
1 Green chili cut into small pieces
1-2 pieces Cardamom
1 piece Cloves
1 1
" stick or teaspoon powder
Cinnamon
4 8
8.2. SOUTH INDIAN PULLAV (RICE) 47
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
1
with the quantity of water needed. I found 1- cups to be optimal)
2
and bring the mixture to boil.
8. Add the vegetables, rice and salt.
1
9. If you like coconut, add cup of coconut akes.
4
10. Reduce the ame 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.
48 CHAPTER 8. RICE
8.3 Vegetable Pullav 2
Recipe from Sriram, 1985 This recipe is slightly spicer than the previous
one.
Quantity Ingredient
1 c Rice
1
1 c Water
2
1 c Vegetables
1
" Cinnamon stick
2
2 Cloves
2 Cardamom
1
1 teaspoon Salt
4
1
teaspoon Turmeric powder
8
1 teaspoon Dhania powder
2 Chilies or
1
teaspoon powder
4
1
can or 1 lb. (16 oz) Tomatoes
2
1
cup Coconut
2
1 bunch Coriander leaves
4 cloves Garlic
1
" piece Ginger (made into a paste)
2
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.
8.4. SAFFRON RICE (KESAR CHAWAL) 49
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.
8.4 Sa ron Rice (Kesar Chawal)
Quantity Ingredient
2 c Rice
4 c Water
6 T Ghee
1 t Sa ron 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 sa ron 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
1
minute and then add the bay leaves and the onions. Drain the
2
rice and reserve the water.
5. Add the rice grains and stir for 4-5 minutes until all the water evapo-
rates and the grains of rice are coated with oil.
6. Add the water and bring to a boil.
7. Add sa ron and its water and pressure cook at 15 psi.
8. Remove from the heat and allow the pressure to drop by itself.
50 CHAPTER 8. RICE
8.5 Navrattan Pullao (Nine-Jeweled Rice)
Quantity Ingredient
1 c Basmathi rice
3
1 c Water
4
1
c Oil
4
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1
t Cumin seed
2
For Mixing with rice before serving:
1
A c frozen peas (boiled), salt, 6 drops green food coloring mixed with
4
1 t water.
1 1
B c diced tomatoes, t red pepper, salt, Garam Masala, 6 drops red
4 4
food coloring mixed in 2 t water.
Quantity Ingredient
1 Thinly sliced onion
1
2 c Ghee
4
1 oz. Almonds
1 oz. Cashew nuts
1
1 oz. Golden raisins
2
1 oz. Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg
Method
3
1. Clean, wash, and soak rice in 1 c water for pressure cooking, or in 2
4
cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice
2
and fry for minutes to coat the rice grains with oil. Add the water
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