Navrattan pullao (nine-jeweled rice)

Yield: 1 Servings

Measure Ingredient
1 cup Basmathi rice
1¾ cup Water
¼ cup Oil
1 small Finely sliced onion
6 Cloves
2 Cinnamon (1-inch) stick
1 teaspoon Salt
½ teaspoon Cumin seed
For Mixing with rice before serving:
¼ cup Frozen peas (boiled)
Salt
6 drops Green food coloring mixed with
1 teaspoon Water
¼ cup Diced tomatoes
¼ teaspoon Red pepper
Salt
Garam Masala
6 drops Red food coloring mixed in
2 teaspoons Water
1 Thinly sliced onion
2¼ cup Ghee
1 ounce Almonds
1 ounce Cashew nuts
1½ ounce Golden raisins
1 ounce Pistachio nuts
1 Piece (1-inch) Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

A

B

INGREDIENTS

Method: Clean, wash, and soak rice in 1¾ c water for pressure cooking, or in 2 cups of water for pan cooking. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for ⅔ minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.

(C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.

To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Posted to rec.food.recipes by hz225wu@... (Micaela Pantke) on Thu, 12 Aug 93.

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