"Vegetable Green Pulav with Fresh Turmeric Root (Tarne Haldi Mande/ Kacchi Haldi/ Amba Haldi)" ... making best use of the fresh turmeric which I bought a week back ... today prepared spicy pulav with aromatic flavors of Dhania- Pudina and other spices along with kacchi Haldi ... Healthy~ Delicious Pulav that tastes best with plain curds or simple raita ... Yummilicious ...
** I have often mentioned that spiced rice like Biryani, Pulav, Bhaath, Puliogere etc. are something I never tire off relishing anytime of the day. And as I have mentioned umpteen times I prepare it at least once in a week or 10 days. Preparation of Biryani in the proper traditional method is a longer process and a little bit tiring while pulavs are easier options. I somehow make a cross of the two and prepare a spiced masala and add it to the pulav when it is almost 80%, and trust me it tastes wonderful. If you are using the pressure cooker method off course you can add it all in one go, but if you are using the pan/kadai method then it is better you add it towards the end to retain the flavor and also faster cooking process. You can off course prepared the masala in any way that you like, but I simply love the green masala that really imparts awesome flavor to the pulav, so it is most of the time with coriander leaves and mint leaves along with spices.
** This time I have added fresh turmeric roots/amba haldi also known in some places as kacchi haldi while in Konkani it is familiar as tarne haldi mande. These are available in plenty during winter season and have mango colour and are loaded with health benefits. I have never used it extensively as frankly speaking I was not aware much of its benefits, also they were not much available where I stay. This time I bought a large quantity from the main market and from then on I have been on a fresh turmeric root spree of dishes. I have used just two veggies here, that's carrots and capsicum, you can include more or any veggies of your choice too, like cauliflower, peas etc. I will not run into more details of pulav or spiced rice’s as I posted many combos of the same, will be sharing a common link of it at the bottom of this recipe, do go through the link and try out different varieties of spiced rice’s and enjoy them with your family and friends.
** Here is the Method of preparing "Vegetable Green Pulav with Fresh Turmeric Root (Tarne Haldi Mande/ Kacchi Haldi/ Amba Haldi)" ... My Style ......
** Ingredients :
Basmati Rice : 3 cups
Onion/Piyavu/Kanda : 2 medium sized, peeled and sliced lengthwise thinly.
Capsicum/Donne Mirsanga/Green Bell Pepper: 2 large sized cut into 1 inch sized cubes
Carrot/Gajjar : 3 large sized peeled and cut into 2 inch length juliennes.
Fresh Turmeric Root/Kacchi Hali/Amba Haldi/Tarne Haldi Mande : 3 inch piece grated.
Ghee / Toop : 3 tbsp
Oil/Tel : 3 tblsp
Salt to taste
Boiling Water : 6 cups or as as required
** Green Masala Paste to be Ground to paste :
Coriander/Kothimbir/Dhania Leaves : 2 cups - only leaves.
Pudina / Mint Leaves : ½ cup - only leaves.
Green Chillies/Tarni Mirsanga/Hirvi Mirchi : 5-8 less spicy one’s
Ginger/Alle’/Adrak : 1 inch piece cut into small piece
Fresh Turmeric Root/Kacchi Hali/Amba Haldi/Tarne Haldi Mande : 3 inch piece grated.
Garlic/Losun/Lehsun : 10-12 Peeled and chopped.
Lemon/Nimboo/Limbiyo : Juice of one large sized
Salt to taste
** Spices :
Cumin Seeds/Jeera : 1 tsp
Cinnamon/Tike Sal : 2” length 3-4 pieces.
Pepper Corns/Miri : ½ tsp
Cloves/Lavang : 1 tsp
Green Cardamoms/Yellu : 3-4 (cut into halves)
Black Cardamoms : 3-4 (cut into halves)
Crushed Jaivitri : ¼ tsp
Star anise : 1 – 2
Bay leaves : 2-3
** Soaking Rice : Wash and soak Jeera / Basmati rice in plenty of water for 30 minutes. Once it well soaked put it in a colander and rinse well and then keep it aside and allow all the excess water to get drained off complete. Keep this ready aside.
** Green Masala Paste to be Ground to paste : Clean, wash and add all the ingredients under the masala paste into a mixer grinder and grind to a very fine paste along with ½ cup of water. Remove and keep it aside ready.
** Cooking Veggies : Bring about 6 cups of water to boiling point and then add in the cut and kept carrots, when they are about 80% done add in the capsicum pieces and further cook till 90% done. The procedure of cooking veggies and other should be done simultaneously when you start the process of preparing the pulav to avoid the vegetable being overcooked. The vegetables should be cooked to about only 80-90 % for best results.
** Making the Pulav : In a thick bottomed kadai add in ghee and oil together and bring to heat, when hot add all the above mentioned spices and fry for a minute. Then add in the sliced onions and fry on high heat for 2 minutes, lower the heat and fry till translucent. Add in the grated fresh turmeric and fry for another two minutes. Add the drained rice kept ready aside and fry for a minute or two. Now lower the heat and cover with a tight lid and let cook for another minute or so.
** Add the boiling water with 90% cooked veggies to the rice, add salt to taste, mix well, cover and bring to a full boil on high heat. Now lower the heat mix well, cover once again with a tight lid or a flat lid on which you can place a vessel with water to avoid overcooking of rice. When the pulav is cooked about 90% add in the ground green masala paste and mix well. Cover and cook till done. Remove and keep it aside and allow cooling for 5-10 minutes, undisturbed.
** "Vegetable Green Pulav with Fresh Turmeric Root (Tarne Haldi Mande/ Kacchi Haldi/ Amba Haldi)" is done and ready to be served. Serve the pulav steaming hot with any dish of your choice. I usually serve it with simple plain curds or raita as I make the pulav slightly on spicier side hence no side dish is actually required. You can serve them with any side dish of your choice. But trust me, it taste superb when served simply with curds/raita.
** Though I recommend preparing this pulav slightly spicier, you can cut down on spice level if you are not fond of spicy food or you have young children at home. The pulav tastes equally good with medium spice too, but just increase the amount of coriander leaves by ¼ cup to balance the strong mint flavor. Do try this out and relish with your family and friends. A unique combination of dishes that is sure to be a hit at get together, pot luck or family functions.
** Note : You can include any other veggies of your choice too, like mushroom, corn kernels, French beans, beetroot etc. and they taste equally good. Again, you can keep it simple without any veggies and add on paneer or boiled egg or fish too. Well, I will soon post them all for you, so keep an eye on my blog for more yummier dishes and remember to give me a feedback by leaving a comment or you can mail me.
** You can use the search option for "Pulav" or go through the link provided below, where you will get many more combinations and different types of pulavs. Do try out various types of mix and match dishes to relish with your family and friends.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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