South indian pullav (rice)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice (Preferably Basmathi rice) |
| ⅓ | cup | Tomato puree |
| 1 | large | Onion |
| 1 | cup | Vegetables (preferably peas and carrots) |
| ¼ | teaspoon | Coriander powder (also called dhania powder) (up to 1/2) |
| ⅛ | teaspoon | Garlic powder or (up to 1/4) |
| 1½ | Cloves garlic | |
| ⅛ | teaspoon | Ginger powder (up to 1/4) |
| 1 | Piece (1/4-inch) Ginger | |
| ⅛ | teaspoon | Chili powder (up to 1/4) |
| 1 | Green chili cut into small pieces | |
| 1 | Pieces Cardamom (up to 2) | |
| 1 | Piece Cloves | |
| 1 | Stick (1/4-inch) cinnamon or | |
| ⅛ | teaspoon | Powder Cinnamon |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Coriander leaves (if needed) |
Directions
Method: Clean the rice with water and set aside. Cut the onions length wise. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes). Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic). Add dhania powder and chili powder (if green chili was not added before). Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- ½ cups to be optimal) and bring the mixture to boil. Add the vegetables, rice and salt.
If you like coconut, add ¼ cup of coconut flakes.
Reduce the flame and cover the vessel. After about 4 minutes, stir the mixture. Cover the lid again and wait until cooked (might take about 10-15 minutes). Sprinkle on the coriander leaves in the end.
Posted to rec.food.recipes by hz225wu@... (Micaela Pantke) on Thu, 12 Aug 93.