Background:
Being married to a person who does not particularly relish garlic and overt presence of onions, I have over the years learned to make foods that I enjoy tailored to accommodate the significant other.
So today I as I made Pulav it occurred to me that I might as well jot it down for reference later.
Stuff you will need:
2 cups white Basmati rice
1 carrot – cubed
Green peas – a handful
Green beans – a handful french cut into 1″ bits
1 inch cube of ginger shredded
Green chillies – 1-2 slit and sliced
Coriander leaves – washed, minced to garnish
Ghee 1 tbsp
Cumin seeds/Jeera – 2 tsp
Cinnamon – 1/2 stick powdered
Cardomom – 5 peeled and powdered
Cloves – 5 powdered
How to make it?
In a wok heat a generous tablespoon of ghee. Just as it heats throw in the cumin seeds and the ground mixture of cinnamon, cloves and cardamom. Add the rice and fry it just so it gets coated with the ghee. Add the cut veggies to this mix and turn it over a few times.
Remove the contents to a rice cooker and add 4.5 cups of water and salt to taste before letting it cook. Once done, fluff up the rice with a fork and garnish with fresh cut coriander.
Serves four
Special Notes:
To go with his heavenly smelling rice shred four pickling cucumbers, squeeze the water out, add a tsp each of sugar and salt and two tablespoons of thick fresh curds. Mix well and serve with pulav
