Saturday, January 1, 2011

Sweet Pulao

When I was little I used to always look forward to the weddings in Mangalore simply because the food served was lavish and something different from the regular fare dished out at home. I think this was a couple of decades ago when people used to actually look forward to marriage parties & such simply because they either couldnt afford to make rich dishes at home or it wasnt common practice to cook meat during the week. Chicken was probably what most families used to cook on Sundays. Although the spread (during a wedding party) included the regular Pork, Mutton Biryani, Appams, Sheviyos etc, I specially looked out for the Sweet Pulao accompanied by the Plum Chutney. My mother used to prepare this combo on Birthdays & some special occasions at home which is why I love to make this once in a while & relish it (I can have it for breakfast, lunch & dinner)

Sweet Pulao
(Printable Recipe)

Serves 2
Recipe Source: My mum


You Need:
  • 1 1/2 cups Basmati rice washed & soaked for 10-15mins before cooking
  • Water - 3 cups
  • Onions - 2 large
  • Cashewnuts - 1/2 cup (about a fistful)
  • Raisins - 1/2 cup (about a fistful)
  • Cardamoms - 3-4
  • Cloves - 3-4
  • Sugar - 6-7 tsps (or as per taste)
  • Salt - 1 level tsp (or lesser as per taste. Do not exceed 1 tsp)
  • Ghee - 2 tbsps
Method:
1. Slice the onions fine & fry them in ghee till they turn golden brown & crisp. Remove & spread it on a kitchen tissue
2. In the same ghee fry the cashewnuts  & then the raisins. Remove & keep aside
3. Add some more ghee if required, fry the cloves & cardamom & when you get a nice aroma add the rice & fry for about 1 minute (till the ladle feels heavy)
5. While you are frying the rice, in a seperate vessel boil boil 3 cups of water & add the salt & sugar when the water is bubbling add it to the rice
6. Check salt & sugar and add a few strands of the fried onion which was set aside to the water+rice mixture
7. Cover the pan with an airtight lid so that no steam escapes
8. You can leave it on very slow fire till the rice is cooked (generally takes about 5-6 mins) or switch off the flame & let it sit for 10mins while the rice cooks on the steam (provided your pan is completely air tight & the fan in the kitchen is not full blast causing the pan to cool faster)
9. When cooked stir the rice once & close lid for half a minute & then spread it into a dish.
10. Garnish with fried onions, raisins & cashewnuts & serve with plum chutney


2 comments:

  1. Thanks for the nice recipe. I wanted to cook this dish to serve 12 people. Do you think I should just multiply the quantity of all ingredients by 6 or is there an easier way to cook more of this dish?

    Thanks in advance for your response.

    ReplyDelete
  2. @ Anonymous: For 12 people you may use 4 cups of long grain basmati rice - provided u are using superior quality of rice. Sugar & salt will be as per your taste. But do ensure that you use a little less than double the quantity of water. Ideally 1 cup basmati rice needs 2 cups of water (1:2 ratio), but for 4 cups you can use 4x2 = 8 cups of water minus 1 cup - you will need to use your judgement here to make the rice, this is just an approximation as I have no idea about the brand/quality/type of rice you will be using.

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Saturday, January 1, 2011

Sweet Pulao

When I was little I used to always look forward to the weddings in Mangalore simply because the food served was lavish and something different from the regular fare dished out at home. I think this was a couple of decades ago when people used to actually look forward to marriage parties & such simply because they either couldnt afford to make rich dishes at home or it wasnt common practice to cook meat during the week. Chicken was probably what most families used to cook on Sundays. Although the spread (during a wedding party) included the regular Pork, Mutton Biryani, Appams, Sheviyos etc, I specially looked out for the Sweet Pulao accompanied by the Plum Chutney. My mother used to prepare this combo on Birthdays & some special occasions at home which is why I love to make this once in a while & relish it (I can have it for breakfast, lunch & dinner)

Sweet Pulao
(Printable Recipe)

Serves 2
Recipe Source: My mum


You Need:
  • 1 1/2 cups Basmati rice washed & soaked for 10-15mins before cooking
  • Water - 3 cups
  • Onions - 2 large
  • Cashewnuts - 1/2 cup (about a fistful)
  • Raisins - 1/2 cup (about a fistful)
  • Cardamoms - 3-4
  • Cloves - 3-4
  • Sugar - 6-7 tsps (or as per taste)
  • Salt - 1 level tsp (or lesser as per taste. Do not exceed 1 tsp)
  • Ghee - 2 tbsps
Method:
1. Slice the onions fine & fry them in ghee till they turn golden brown & crisp. Remove & spread it on a kitchen tissue
2. In the same ghee fry the cashewnuts  & then the raisins. Remove & keep aside
3. Add some more ghee if required, fry the cloves & cardamom & when you get a nice aroma add the rice & fry for about 1 minute (till the ladle feels heavy)
5. While you are frying the rice, in a seperate vessel boil boil 3 cups of water & add the salt & sugar when the water is bubbling add it to the rice
6. Check salt & sugar and add a few strands of the fried onion which was set aside to the water+rice mixture
7. Cover the pan with an airtight lid so that no steam escapes
8. You can leave it on very slow fire till the rice is cooked (generally takes about 5-6 mins) or switch off the flame & let it sit for 10mins while the rice cooks on the steam (provided your pan is completely air tight & the fan in the kitchen is not full blast causing the pan to cool faster)
9. When cooked stir the rice once & close lid for half a minute & then spread it into a dish.
10. Garnish with fried onions, raisins & cashewnuts & serve with plum chutney


2 comments:

  1. Thanks for the nice recipe. I wanted to cook this dish to serve 12 people. Do you think I should just multiply the quantity of all ingredients by 6 or is there an easier way to cook more of this dish?

    Thanks in advance for your response.

    ReplyDelete
  2. @ Anonymous: For 12 people you may use 4 cups of long grain basmati rice - provided u are using superior quality of rice. Sugar & salt will be as per your taste. But do ensure that you use a little less than double the quantity of water. Ideally 1 cup basmati rice needs 2 cups of water (1:2 ratio), but for 4 cups you can use 4x2 = 8 cups of water minus 1 cup - you will need to use your judgement here to make the rice, this is just an approximation as I have no idea about the brand/quality/type of rice you will be using.

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)