Tag: pulao
Aromatic Basmati Rice
It’s important to know how to make rice well- this is a simple recipe with some South Indian spices. I cook my rice with chicken broth but of course water or vegetable broth can be used…
- 1 Cup Basmati Rice
- 2 Cups Chicken Broth
- 2 tblsp Olive Oil
- 1 teaspoon mustard seeds
- 5 to 6 curry leaves
- 1 tsp Salt
Heat olive oil in a large skillet. Add the mustard seeds and curry leaves. Let the spices heat up and get aromatic (careful not to burn). Add the rice and sauté in the oil and spices for a minute or so or until the rice becomes opaque. Add the chicken broth and the salt. Bring the rice to a boil and lower the flame to medium. Keep the rice half covered while it is still coming to a slow boil. Once most of the broth is evaporated, cover over very low heat.
Vegetable Pulao with Paneer
This is a one-pot meal. I love when I am able to come up with something that has everything. This rice dish can be served as an entree as well as a side dish. Ideally it should be served with a delicious bowl of lentils and some raita– perfect!
It also can be served with a roast chicken or fish – really anything. It is extremely versatile.
Preparing it is a cinch. The mixed vegetables can be fresh, if you have time to chop and prep, or they can be frozen. I always have packaged paneer in my freezer and am able to thaw and cook with it in no time. If you don’t have access to paneer (it is available in the refrigerated section at Whole Foods), shredded chicken or any other meat can be substituted.
We had it for lunch on Sunday with a big bowl of yogurt. It was delicious and very satisfying. The spice level can be adjusted according to taste. We tend to keep things mild so Sia can eat as well. I like things spicy and end up pairing a green chili pickle with the rice dish- yum!
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Rice Dish Cooked with Raisins: Kishmish Pulao
It’s nice to have a few rice dishes in your weekday repertoire. This is on top of my list.
I realize a lot of people don’t like sweet things in their meal. Most people I know including my daughter don’t like the idea of having raisins in their rice. I love it- especially accompanied with a spicy dish. I love the bursts of sweetness in my mouth paired with the creamy rice grains, smoky cumin seeds and savory onions. I could eat this just by itself as a meal- with some raita– it would be a complete meal.
We made it with the fish curry and the cucumber and tomato salad. The curry was spiced with ajwain and onion, garlic, ginger and tomatoes. The sweet golden raisins were paired beautifully with the savory fish dish. This versatile pulao can be served with any kind of protein.
I like using golden raisins instead of the dark ones. The lighter ones have more of a tang to them compared to the dark ones which tend to be mostly over sweet. I also like using currants in rice and couscous dishes- same concept of pairing savory flavor with sweet. Obviously any kind of raisins will work in this dish but I would recommend the lighter ones.
It’s an easy delicious side dish to make for any kind of meal- enjoy!
Yellow Pepper Rice with Peas
I remember when I felt a little sick my Mom would give me toast with strawberry jam, some cheese and a cup of milky fennel tea. For dinner she would typically make something light – rice and lentils. That is what I had today- I toasted a piece of baguette for lunch with a little strawberry jam and a slice of asiago cheese. I did make the fennel tea- the fennel aroma helps the stuffy nose. I made toor dal for dinner and was debating what kind of rice to make with the lentils. I was tired of making the same kind of rice, either plain or with onions and peas. I started to think outside the box and remembered I have peppers in the fridge. Initially I imagined cutting a yellow or orange pepper and sautéing it with onion and garlic- but then I thought- maybe I should cook them in the pan and puree them in a blender to make a sauce and cook the rice in it! That is exactly what I did. I have made cilantro rice with the same method so why not any other vegetable! It came our very well and went fabulously with the lentils. I used the yellow pepper but any pepper can be used- my daughter couldn’t guess how the rice turned yellow! This is a great side dish with a steak, chicken or even fish. You can even add grated cheese to it- spicy jack would go really well. Other vegetables can be added also, like mushrooms, asparagus or even spinach. I added raisins to my rice dish- they are optional- I know a lot of people don’t like sweet and savory flavors together. I debated if I should add raisins since my daughter is not a big fan- but I love them so much in my savory dishes that I went ahead and did it anyway. She just picked them out as she ate the rice!
- 1 yellow pepper, sliced
- 1 medium onion, sliced
- 2 garlic cloves, smashed
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- ½ cup chicken broth
In a medium pot, heat the olive oil. Add the cumin seeds, pepper, onion, garlic and salt. Saute on low heat and cover for 10 minutes till the mixture gets soft. Blend the onion and pepper mixture with the chicken broth till smooth.
- 1 cup basmati rice
- 1½ cups chicken broth
- 1 teaspoon salt
- 1 cup frozen petite peas
- ¼ cup raisins, optional
Pour the smooth sauce back in the pot and cook on medium heat. Stir constantly and sauté for 4-5 minutes. Add the rice and sauté for a minute. Next, add the broth and bring to a boil. Reduce heat when the broth evaporates and big holes begin to form on the surface. Add salt and cover and cook for 10 minutes. Add the frozen peas and raisins, cover and cook for another 10 minutes on low heat.
Chicken Rice Pulao with Spinach and Cilantro
I made this dish today for a couple of reasons. My daughter and I are off to Seattle in a day and I needed to make a one pot, no fuss meal for everyone to enjoy. I also needed to use up some things in my fridge including green onions and cilantro. I really wanted to have a chicken and rice dish my Mom makes, but it is too labor intensive and I just didn’t have the time. I started thinking what I could make… I then remembered a rice and pea dish my maternal Grandma made which my Mom and I cook all the time. It includes a green sauce made out of a little onion, lots of cilantro and some garlic. It is all blended together and then cooked with cumin seeds before the rice is added. I love eating the green rice! It brings back delicious childhood memories!
This dish is almost a combination of the two rice dishes. I bought thighs with bones to extract as much flavor as I could while the rice cooked. Although boneless meat is easier to handle, there are times when the flavor takes precedence over convenience! I started with browning the meat and then cooked the green sauce and cumin in the same oil. I added spinach to the green mixture. It is a clever way of incorporating a vegetable without anyone knowing. I also cooked the rice in chicken broth- another way of adding lots of flavor into the dish. Once the rice and chicken were cooked, I took the meat off the bone. It is easier to serve and I have to say, looked more appealing to the eye. I added raisins because I like them in my savory dishes! I love the contrast of sweet and savory in my mouth. The raisins are completely optional and will not take away anything from the dish…. so if you are not too keen on them, leave them out- although I would highly recommend it! Indians usually eat yogurt with most of their meals. I love a big bowl of Raita with this dish. It brings a nice cool brightness into your mouth. Raita is a yogurt salad consisting of vegetables or fruits. It is served savory with salt, roasted cumin, mint, etc. You can go crazy with the different combinations but a simple combination is best. I usually make my Raita with some tomatoes and cucumbers. In this case, I didn’t have a lot of fresh produce so I added salt, roasted cumin and some dried mint. It was delicious! My daughter loved the dish minus the raisins…
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Toor Dal and Rice Pulao with Peas
These two dishes are the ultimate comfort food for me! It made me want to eat both the rice and the dal today as I stepped outside in the cold and felt the 18 degrees! Also I wanted to give my daughter something light to eat since she was home sick with a fever and sore throat. Typically this dal is made in a pressure cooker, it doesn’t take very long at all, about 10 minutes. I included the regular cooking method so more people can try it. I typically add an ingredient similar to tamarind to add a sour element to the dal. It’s called ‘kokum’ and is only available at the Indian stores. I decided to substitue the ‘kokum’ with lemon juice. The lemon juice adds a good sour flavor and is a good substitute. The smell of cooked rice is very nostalgic, gives me a happy warm feeling inside.. perfect for this weather.
Toor Dal
- 1 cup toor dal
- 3 cups water or more if needed
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 serrano chili, chopped (take the seeds out if too spicy)
- 2 tablespoons olive oil or ghee
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ a lemon, squeezed
- ½ cup chopped cilantro
Tempering
In a large pot, add the toor dal and the water with turmeric and salt. Bring to a boil and lower the heat to medium. Unless you are using a pressure cooker, this dal takes a while to cook, about 40 minutes. Keep it at a simmer and add water as needed.
In a separate small frying pan, heat the oil or ghee and add the cumin and mustard seeds.
Cook till they sizzle, about a minute.
Once the dal reaches the needed consistency, add the cumin and mustard seeds.
Turn the heat off and add the lemon juice and the cilantro.
Rice Pulao with Peas
- 1 cup basmati rice
- 2 tablespoons olive oil
- ½ teaspoon cumin seeds
- 1 medium onion, sliced thin
- 2 cups chicken broth or water
- 1 cup frozen peas
- 1 teaspoon salt
In a heavy pan, heat up the olive oil and add the cumin seeds. Add the onions once the cumin begins to sizzle. Cook the onion on medium heat till golden brown. Add the rice and stir till it is opaque, careful not to burn. Add the chicken broth and salt. Bring to a boil and cover on low-medium heat for about 10 minutes. Add the frozen peas right on top and cover and cook on low heat for another 10 minutes.