Yield: 1 Servings
|6 ounces||Basmati rice|
|3||Whole cloves; (up to 4)|
|5||Cloves garlic; peeled (up to 6)|
|2||Cardamom; seeds of|
|1 teaspoon||Cumin seed|
|2 teaspoons||Coriander seeds|
|1 small||Peeled wedge of ginger; (1 inch)|
|4 teaspoons||Freshly cut and finely chopped coriander leaves|
|2 tablespoons||Oil (ghee preferred); about|
|4 ounces||Cashew nuts; about|
|4 ounces||Shelled green peas|
|4 fluid ounce||Water|
|2 tablespoons||Oil; (ghee preferred)|
|1 teaspoon||Black cumin seed|
Take about 6 oz basmati rice wash it and soak it for about 30 minutes.
Make a paste of the spices in a blender with a little water.
3) In about 2 table spoons of oil (ghee preferred) over a saucepan fry about 4 oz of cashew nuts till golden brown. Remove and keep aside. In the same oil add the spice paste( step 2 above) and fry for about 1 minute .
Add 4 ounces of shelled green peas and 4 fl. oz of water. Heat the mixture lightly till the peas are tender.
4) In a separate sauce pan or if you are cooking in a vessel take 2 table spoons of oil(ghee preferred) and heat it. Add 1 tea spoon of black cumin seed and fry till it starts turning black.
4) Now if you want to make the pullao in a electric rice cooker just mix the rice and the water and paste and peas. Add slight salt for seasoning and the black fried cumin seeds. Cook till done. Please do not stir. Serve topped with coriander leaves and the fried cashew nuts. In the alternative you can cook the dish in a vessel. in which the black cumin seeds have been fried. Mix all ingredients in it and bring the mix to a boil and let it cook till the water has evaporated. Serve as above with a topping of coriander leaves and cashew nuts.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ANOOP SINGH NEGI <anoop@...> on Dec 5, 1997