The Ultimate Guide to Cooking Rice the Indian Way (5 page)

This is a rich pilaf dish, fit enough to be on a grand
Moghul’s table.

Ingredients

Long grain rice (Basmati)-1 cup

Water-2 cups

Black Cumin seeds (
Shahi Jeera
)-1/2 teaspoon

Green Cardamom (
Chhoti elaichi
)-2

Few strands of saffron dissolved in ¼ cup milk

Raisins-2 tablespoon

Blanched almonds-3 tablespoon

(To blanch almonds, immerse them in half a cup of hot
water for 30 minutes. Remove the skin thereafter.)

Roasted Cashew nuts-3 tablespoon

(The method to roast the cashew nuts: in a small pan, add
about a tablespoon of cooking oil. Put the pan on your heat source. When the
oil heats up, add the cashew nuts and stir till they turn golden. Immediately
remove the cashew nuts to a plate. Remember if you leave the cashew nuts in the
pan, the hot oil will keep roasting the cashew nuts and burn them.)

Clarified butter (
Ghee
)-1 tablespoon

Salt to taste

Sugar-1/4 teaspoon

Method

Wash the rice well (
in a vessel 3-4 times, but don’t rub
it lest the grains break
) and let it naturally “dry”, on an inclined plate,
for 15-20 minutes. This helps enhance the aroma.

If using a pressure cooker:

In a pressure cooker, add the clarified butter and place it
on your heat source.

When the butter warms up, add the cumin seeds along with the
green cardamom.

As soon as it starts giving a nice aroma, in less than a
minute, add the rice along with the salt and sugar. Do please make sure that
the spices brown and not burn, otherwise your dish will be totally spoiled.

Add the raisins and the blanched almonds.

Stir well.

Add the water and saffron dissolved in milk.

Close the lid of the pressure cooker BUT remove the weight.

When steam starts escaping from the vent (don’t worry, you
will hear that typical sound), reduce the heat to minimum. In other words, if
cooking on gas, turn the knob to SIM(mer).

Wait for 10 minutes and switch off the gas. Take out the
rice.

Your hot fluffy Dry Fruits
Pulao
is ready.

Before serving, sprinkle the roasted cashew nuts on the
pulao and enjoy.

If using a thick bottomed pan/vessel

In a pan/vessel, add the clarified butter and place on fire.

When the butter warms up, add the cumin seeds along with the
cardamom.

As soon as it starts giving a nice aroma in less than a
minute, add the rice along with the salt and sugar. Do please make sure that
the spices brown and not burn, otherwise your dish will be totally spoiled.

Add the raisins and the blanched almonds.

Stir well.

Add the water.

Cover the pan/vessel with a well-fitting lid.

Reduce the heat to minimum. In other words, if cooking on
gas, turn the knob to SIM (mer). Let the rice cook for 15-20 minutes.

Switch off the heat source and let the rice remain in the
vessel for another 5 minutes. Take out the rice.

Your hot fluffy Dry Fruits
pulao
is ready.

Before serving, sprinkle the roasted cashew nuts on the
pulao and enjoy.

If using a rice cooker

In a pan/vessel, add the clarified butter and place on fire.

When the butter warms up, add the cumin seeds along with the
cardamom.

As soon as it starts giving a nice aroma in less than a
minute, add the rice along with the salt and sugar. Do please make sure that
the spices brown and not burn, otherwise your dish will be totally spoiled.

Add the raisins and the blanched almonds.

Stir well.

Switch off the heat source and put all the ingredients into
the rice cooker.

Add the water.

Switch on the rice cooker and the let the rice cook. The
rice cooker will switch off on its own when the rice is cooked.

Before serving, sprinkle the roasted cashew nuts on the
pulao and enjoy.

Prep time: 20 minutes

Cooking time: 12 minutes with a pressure cooker; 17-22
minutes with a deep pan; and as indicated in the rice cooker manual

Total time: 32 minutes with a pressure cooker; 37-42 minutes
with a deep pan

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Who says vegetarians can’t enjoy
Biryanis
? Try this
dish and I guarantee you the same flavours as of any normal non-vegetarian
Biryani
and almost the same protein levels (that are brought in by the tofu or
paneer
).

Ingredients

Long grain rice (Basmati)-2 cups

Cottage Cheese (
Paneer
) or Tofu-200 grams (7oz) (1
cup)

Peas-1/4 cup

Carrots cut into small pieces-1/4 cup

Cauliflower florets-1/4 cup

Beans-1/4 cup

Blanched Almonds-2 tablespoon

(To blanch almonds, immerse them in half a cup of hot
water for 30 minutes. Remove the skin thereafter.)

Sliced Onion-1 (Medium)

Chopped Ginger-1 inch piece

Chopped Garlic-4 cloves

Turmeric (
Haldi
)-1/2 teaspoon

Red Chilli powder-1/4 teaspoon

Coriander powder-1 teaspoon

Garam Masala
(mixture of common Indian spices) -1/2
teaspoon

Tip: If you can't get ready-made
garam masala
mixture
from a nearby Indian store, you can make yours by using 1 black cardamom, 3
green cardamoms, 4 cloves, and 1 inch cinnamon-all ground together for this
dish.

Red Tomatoes pureed-2

Cumin seeds (
Jeera
)-1/2 teaspoon

Clarified butter (
Ghee
)-4 tablespoon

Salt to taste

Sugar-1/4 teaspoon

Water-4 cups

Method

Wash the rice well (
in a vessel 3-4 times, but don’t rub
it lest the grains break
) and let it naturally “dry”, on an inclined plate,
for 15-20 minutes. This helps enhance the aroma.

Roast the cottage cheese (
paneer
) or tofu on a dry
pan and then cut into bite size pieces.

If using a pressure cooker:

In a pressure cooker, add the clarified butter and place it
on your heat source.

When the butter warms up, add the cumin seeds. As soon as it
starts giving a nice aroma, in less than a minute, add the onion slices and fry
till translucent. Do please make sure that the spices brown and not burn,
otherwise your dish will be totally spoiled. 

Add the ginger and garlic. Stir for a minute.

Add all the vegetables except the
Paneer
(cottage
cheese) and stir well.

Now add the turmeric, chilli powder, coriander and
garam
masala
and again stir well.

Pour the tomato puree over this mixture and stir till the
tomatoes give off a nice aroma. That’s the indication that they are getting
cooked.

Add now the
paneer
(or tofu) and the blanched
almonds.

Add the salt and sugar. Now add the rice.

Stir well.

Add the water.

Close the lid of the pressure cooker BUT remove the weight.

When steam starts escaping from the vent (
don’t worry,
you will hear that typical sound
), reduce the heat to minimum. In other
words, if cooking on gas, turn the knob to SIM (mer).

Wait for 10 minutes and switch off the gas.

Take out the rice. Your Vegetable
biryani
is ready.

This is a complete meal in itself.

If using a thick bottomed pan/vessel:

In a pan/vessel, add the clarified butter and place on fire.

When the butter warms up, add the cumin seeds. As soon as it
starts giving a nice aroma, in less than a minute, add the onion slices and fry
till translucent. Do please make sure that the spices brown and not burn,
otherwise your dish will be totally spoiled.  

Add the ginger and garlic. Stir for a minute.

Add all the vegetables except the
Paneer
(cottage
cheese) and stir well.

Now add the turmeric, chilli powder, coriander and
garam
masala
and again stir well.

Pour the tomato puree over this mixture and stir till the
tomatoes give off a nice aroma. That’s the indication that they are getting
cooked.

Add now the
paneer
(or tofu) and the blanched
almonds.

Add the salt and sugar. Now add the rice.

Stir well.

Add the water.

Cover the pan/vessel with a well-fitting lid.

Reduce the heat to minimum. In other words, if cooking on
gas, turn the knob to SIM (mer).

Let the rice cook for 20-25 minutes. Please check that the
rice has cooked well.

Switch off the heat source and let the rice remain in the
vessel for another 5 minutes.

Take out the rice. Your Vegetable
biryani
is ready.

If using a rice cooker

In a pan/vessel, add the clarified butter and place on fire.

When the butter warms up, add the cumin seeds. As soon as it
starts giving a nice aroma, in less than a minute, add the onion slices and fry
till translucent. Do please make sure that the spices brown and not burn,
otherwise your dish will be totally spoiled. 

Add the ginger and garlic. Stir for a minute.

Add all the vegetables except the
Paneer
(cottage
cheese) and stir well.

Now add the turmeric, chilli powder, coriander and
garam
masala
and again stir well.

Pour the tomato puree over this mixture and stir till the
tomatoes give off a nice aroma. That’s the indication that they are getting
cooked.

Add now the
paneer
(or tofu) and the blanched
almonds.

Add the salt and sugar. Now add the rice.

Stir well.

Switch off the heat source and put all the ingredients into
the rice cooker.

Add the water.

Switch on the rice cooker and the let the rice cook. The
rice cooker will switch off on its own when the rice is cooked.

Prep time: 20 minutes

Cooking time: 12 minutes with a pressure cooker; 20-25
minutes with a deep thick bottomed pan; and as indicated in the rice cooker
manual

Total time: 32 minutes with a pressure cooker; 40-45 minutes
with a deep thick bottomed pan

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This is the ultimate vegetarian pilaf dish. Savour this on
those really special occasions.

Ingredients

Long grain rice (Basmati)-2 cups

Cottage Cheese (
Paneer
) or Tofu-200 grams (7oz) (1
cup)

Peas-1/4 cup

Carrots cut into small pieces-1/4 cup

Cauliflower florets-1/4 cup

Raisins-2 tablespoon

Roasted Cashew nuts-3 tablespoon
(The method to roast the
cashew nuts: in a small pan, add about a tablespoon of cooking oil. Put the pan
on your heat source. When the oil heats up, add the cashew nuts and stir till
they turn golden. Immediately remove the cashew nuts to a plate. Remember if
you leave the cashew nuts in the pan, the hot oil will keep roasting the cashew
nuts and burn them.)

Sliced Onion-1 (Medium)

Chopped Ginger-1 inch piece

Black Cumin seeds (
Shahi Jeera
)-1/2 teaspoon

Green Cardamom (
Chhoti elaichi
)-2

Brown Cardamom (
Badi elaichi
)-1

Cinnamon (Dalchini)-1/2 inch

Cloves (
Laung
)-4

Star aniseed-1

Mace (
Javitri)
-One small piece

Bay leaf (
Tejpatta
)-1

Clarified butter (
Ghee
)-4 tablespoon

Salt to taste

Sugar-1/2 teaspoon

Few strands of saffron dissolved in ¼ cup milk

Water-4 cups

Method

Wash the rice well (
in a vessel 3-4 times, but don’t rub
it lest the grains break
) and let it naturally “dry”, on an inclined plate,
for 15-20 minutes. This helps enhance the aroma.

Roast the cottage cheese (
paneer
) or tofu on a dry
pan and then cut into bite size pieces.

In a pan, add 2 tablespoon of clarified butter and gently
roast peas, carrots and cauliflower one by one and keep aside.

If using a pressure cooker:

In a pressure cooker, add the clarified butter and place it
on your heat source.

When the butter warms up, add the black cumin seeds along
with the green cardamom, brown cardamom, cinnamon, cloves, star aniseed, mace
and bay leaf.

As soon as these all start giving a nice aroma, in less than
a minute, add the onion slices and fry till translucent. Do please make sure
that the spices brown and not burn, otherwise your dish will be totally
spoiled. 

Add the ginger and stir for a minute.

Now add the rice along with the salt and sugar.

Stir well.

Add the roasted vegetables along with the
paneer
(cottage
cheese) or tofu and again stir well.

Add the water, raisins and the saffron dissolved in milk.

Close the lid of the pressure cooker BUT remove the weight.

When steam starts escaping from the vent (
don’t worry,
you will hear that typical sound
), reduce the heat to minimum. In other
words, if cooking on gas, turn the knob to SIM (mer).

Wait for 10 minutes and switch off the gas.

Take out the rice. Your
Navratna pulao
is ready.

Before serving, sprinkle some roasted cashew nuts on the
pulao and enjoy.

If using a thick bottomed pan/vessel:

In a pan/vessel, add the clarified butter and place on fire.

When the butter warms up, add the black cumin seeds along
with the green cardamom, brown cardamom, cinnamon, cloves, star aniseed, mace
and bay leaf.

As soon as these all start giving a nice aroma, in less than
a minute, add the onion slices and fry till translucent.

Do please make sure that the spices brown and not burn,
otherwise your dish will be totally spoiled. 

Add the ginger and stir for a minute.

Now add the rice along with the salt and sugar.

Stir well.

Add the roasted vegetables along with the
paneer
(cottage cheese) or tofu and again stir well.

Add the water, raisins and the saffron dissolved in milk.

Cover the pan/vessel with a well-fitting lid.

Reduce the heat to minimum. In other words, if cooking on
gas, turn the knob to SIM (mer). Let the rice cook for 20-25 minutes. Please
check that the rice has cooked well.

Switch off the heat source and let the rice remain in the
vessel for another 5 minutes.

Take out the rice. Your
Navratna pulao
is ready.

Before serving, sprinkle some roasted cashew nuts on the
pulao and enjoy.

If using a rice cooker

In a pan/vessel, add the clarified butter and place on fire.

When the butter warms up, add the black cumin seeds along
with the green cardamom, brown cardamom, cinnamon, cloves, star aniseed, mace and
bay leaf.

As soon as these all start giving a nice aroma, in less than
a minute, add the onion slices and fry till translucent.

Do please make sure that the spices brown and not burn,
otherwise your dish will be totally spoiled. 

Add the ginger and stir for a minute.

Now add the rice along with the salt and sugar.

Stir well.

Add the roasted vegetables along with the
paneer
(cottage cheese) or tofu and again stir well.

Add the water, raisins and the saffron dissolved in milk.

Switch off the heat source and put all the ingredients into
the rice cooker.

Switch on the rice cooker and the let the rice cook. The
rice cooker will switch off on its own when the rice is cooked.

Take out the rice. Your
Navratna pulao
is ready.

Before serving, sprinkle some roasted cashew nuts on the
pulao and enjoy.

Prep time: 20 minutes

Cooking time: 12 minutes with a pressure cooker; 20-25
minutes with a deep thick bottomed pan; and as indicated in the rice cooker
manual

Total time: 32 minutes with a pressure cooker; 40-45 minutes
with a deep thick bottomed pan

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