Friday, April 1, 2016

Garlic Pulav-1.

Garlic Pulav .... A variation from the regular pulav .... with a nice garlic flavour .....

Any Pulav / Biryani / Bhaat are a weakness in my family. Hailing from South India … We are GSB Saraswath Konkani people, we are mostly rice eaters. Though we do relish roti or any other Northern dishes, we are I guess partial towards rice dishes. In my home we prepare umpteen number of pulavs with so many combinations and variations. I am never fed up of trying new varieties. ‘

Though the changes are minute they do make a lot of difference to the dish. I usually do not add garlic to simple pulav, though for tomato baath it is a must. Today for a change I thought of making Pulav adding plenty of garlic and so I have named this Pulav as Garlic Pulav. 

The Pulav is normal pulav with only the addition of lots of finely chopped garlic while frying the dry ingredients. The taste of the pulav is very flavorful and I think this can be had with a simple raita, though I had prepared Kofta curry.

Here is the simple Garlic Pulav Recipe :
Wash and soak 2 cups of Jeera / Basmati rice in plenty of water for 30 minutes. Wash well and drain off the water in a colander. Keep aside ready. 

Remove the skin off about 20 large sized garlic and chop them fine. Also chop 2 medium sized onions into thin slices after peeling off the skin. Keep these ready aside.

Heat about ½ cup of ghee in a flat bottomed pressure cooker pan, when hot and the ghee has melted add in ½ cup of cashews and fry till light brown, remove and keep it aside. 

Now add in chopped garlic and fry till light brown, now add in the thinly sliced onions and fry till they are translucent. Continue the procedure by adding in the spices one by one ….. add 1 tsp jeera, 1 tsp of whole pepper corns, 10-12 cloves, 3-4 green cardamom slit, 5-6 black cardamom slit, 2 tej patta, 4 X 1” piece of cinnamon, pinch of jaivitri, 1-2 star (anise) and fry well. Now add 2-3 bay leaves, 6-8 curry leaves and 1 tsp of haldi powder and stir for a minute. 

Add in the drained rice and fry for a few minutes on low heat. Add the fried cashews, 4 cups of water, salt to taste and mix well. Cover the pressure cooker pan with its lid and cook on high heat till one whistle. Lower the hea to medium and pressure cook further to 2-3 whistles. Let the pressure fall on its own. 

Once cool enough, remove the lid and allow the steam to pass off. Leave uncovered for 10 minutes. Mix a little bit lightly with a large sized fork. Be careful, so as to not break the rice. Garnish with some finely chopped coriander leaves and just shuffle it a bit. Serve hot with any curry, raita, rasam as accompaniment. I served this with Kokum Saar and Kofta curry.

** Note : Adjust the amount of water if the rice is new and not old rice. When you pressure cook new rice it takes in less water to cook and may become mushy if more water is added. Also if you do not wish to use pressure cooker, I hardly use, most of the time I use a thick kadai for preparing pulav, You may do so Just add in boiling 4 cups of water at the stage of adding water, bring to a boil, then lower the heat to minimum, cover with a tight lid and cook till done.  

** For the Kokum Saar Recipe, Please refer the following link …..

** For the Potato Kofta Green Curry Recipe, Please refer the following link ….

No comments:

Post a Comment