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Post |
| sunakhari |
Posted
on 24-Jan-02 10:54 AM
Anyone knows how to make a good pulao?
I am not fond of cashews and peanuts and whatnots in my pulao but I would love to get a recipe for a yummy pulao with different spices (as in sukmel, bada elaichi etc.)
ALSO - for a biryani.
I shall be forever indebted (will treat you to the best bangur ko masu with rayo ko saag in DC if you happen to pass by)!
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| joie de vivre |
Posted
on 24-Jan-02 11:09 AM
I've got an authentic biryani recipe at home, given to me by a chef at the Maurya Sheraton in Delhi. I'll be sure to post it up for you tomorrow.
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| Sangam |
Posted
on 24-Jan-02 11:31 AM
This is how i make pulao:
Rice
gheeu (butter)
Saffron (for color)
Salt
Spices (according to your test)
Put rice in a rice cooker and water. Add other ingredients and you are all set.
I aslo add shredded carots and peas. After rice is cooked, put it on a big bowl and stir it well to mix your other ingredients well, like shredded carots and peas( you can do this in rick cooker too).
Now be prepared for sungur ko masu ra rayo ko saag, I may swing by anytime. :)
sangam.
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| moona |
Posted
on 24-Jan-02 11:53 AM
I know a person from Hyderabad where tha authentic biryani comes from, this is how he cooks.
It is a very slow cooking method.
With the spices you have, like "sindhi" or "Hyderabadi" or "Bombay", marinade with chicken or lamb in the yoghart (medium), put some oil and salt too in the marinade. Longer you marinate better will be your biryani.
Soak Basmati for half an hour.
In a pot or rice cooker, mix the marinated meat with spices and Dahi and rice and some desi ghee or butter will do. Add just a little water and saffron from the top. cook in a very low medium heat. My friend adds some of the spices directly to rice to make it homogenous.
If you use rice cooker, you dont have control over the temperature and cooking time.
Serve hot with some mango acchar.
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| joie de vivre |
Posted
on 01-Feb-02 12:04 PM
I finally found the recipe I was referring to earlier. Finding the time to type it up was another headache but here it is at long last. I’ve made this dish about 3 or 4 times and it’s turned out fantastically each time (ahem!!). Truth be told though, I think it’s more the authenticity and simplicity of this recipe instead of my culinary skills that deserves the credit.
A cold side salad of cucumber is a goes great with this dish. Enjoy!
Biryani
For the meat:
- Mutton / chicken cut into medium sized pieces
- 1 ½ cups boiling water
- 2 medium sized potatoes, peeled and halved
- 3 large onions sliced
- 3 tbs lemon juice
- 2 tbs yogurt
- 2 tsp ginger, chopped
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp turmeric
- 8 peppercorns
- 8 cloves
- 6 flakes garlic
- 1 tsp cardamom seeds without cover
- chili power to taste
- salt to taste
- 4 tbs ghee
Grind garlic, ginger, coriander, cloves, cumin, peppercorns and cardamom to a fine paste. Mix this with chili powder, turmeric, and curd. Marinate meat in this for about 30 minutes.
Heat ghee and fry onions until golden. Remove from pan and keep aside. In the same ghee, fry the marinated meat on a very high heat until the meat seals or for 5 minutes. Add salt, potatoes and water and cook for about 20 minutes or until meat is half done. Cook uncovered until only about 1 ½ cups of gravy remains. Remove from heat, mix in fried onion and lemon juice. Set aside.
For the rice:
- rice
- 1 hard boiled egg, sliced
- 2 medium sized onions, sliced fine
- 3 tbs sultanas
- 3 tbs Cashew nuts
- 2 tbs milk
- 12 peppercorns
- 12 cloves
- 6 green cardamoms
- 4 bay leaves
- 1 tsp turmeric
- 5cm cinnamon
- salt to taste
- 5 tbs ghee
Wash and soak rice for 30 minutes in cold water. Bring 1 ½ cups water to a boil in a large pot. Add the whole spices, rice, and salt. Boil for about 7 minutes or till half done. Drain well and spread on a tray to cool.
Mix turmeric powder with the milk and keep aside. Heat ghee and fry onions until brown and crisp. Remove from pan and keep aside. Add the cashew nuts to the same ghee and fry until light brown. Remove from pan and keep aside. Add sultanas and fry until they puff up. Remove from the pan and keep aside.
In a large ovenproof dish, spread a layer of the cooked rice, followed by a layer of meat, potatoes, and eggs. Repeat the layers finishing with a layer of rice. Pour one cup boiling water around the edges.
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| joie de vivre |
Posted
on 01-Feb-02 12:17 PM
I should've mentioned that the above recipe serves only two.
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| sunakhari |
Posted
on 01-Feb-02 12:36 PM
THIS IS WAY TOO WEIRD:
I had logged on to see if you had written anything and I was going to write:
JDV WHERE ART THOU???
Thanks a ton!
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| joie de vivre |
Posted
on 01-Feb-02 01:13 PM
I ain't going nowhere :) just haven't been motivated enough to write anything.
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| le chef du nuit |
Posted
on 01-Feb-02 05:52 PM
>Truth be told though, I think it?s more the authenticity and simplicity of this recipe instead of my culinary skills that deserves the credit.
yeah, simplicitythats the key
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| joie de vivre |
Posted
on 04-Feb-02 08:44 AM
how silly of me! I hadn't realized I hadn't completed the recipe!!
cont'd.....
Sprinkle the milk/turmeric mixture over the rice. Cover first with foil and then with a tight fitting lid (very important since rice needs to cook in steam. Cook in a preheated oven (350 degrees)for 45 minutes or until done.
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