Saturday, 15 January 2011

Simple Pulao

I was looking through the blog and noticed I dont have a pulao here.. So, here is one. Its a simple one, no frills and no extra spices, except the basic. So, here we go:

This is what you need:

1/2 kilo meat
2 to 3 tbls of dark brown fried, blended onion* - depending on how dark you like your rice
3 mugs rice, soaked for at least an hour
salt to taste
spice plate with:
5 cloves, 1 tsp black pepper corns, 1 large piece cinnamon broken
6 to 7 cloves of garlic, 1 large piece ginger
3 to 4 tbls coriander seeds, 1 tbls cumin seeds
3 tbls ghee

Do this:

1- place all dry spices on a muslin cloth. Tie it up.


2- place this bundle, plus meat in a large pot.

3- using the same mug u used to measure rice, add 10 mugs of water.

4- add the onion blend and salt, mix in, cover and let it cook


5- the meat should take 25 to 3o minutes to be tender.
6- check in between, as soon as the meat is tender, remove the spice bundle, add the drained rice and mix well. I didnt measure the remaining yakhni/liquid. It looked about right so I put the rice in. If you feel it is too much, remove some with a ladle/cup until u have the yakhni only half an inch above the rice. Half inch as in one finger tip.. 'aik poora'. That is the measurement my Mother taught me and I use it still.


7- cover the pot and let it cook on high flame
8- around 7 to 10 minutes later, the water will have evaporated. Place a cloth over the pot and cover tightly. Turn the heat to lowest.

9- just before you serve, add the dollop of ghee. Close the lid and shake the pot a few times. The ghee will melt and mix in.

10- serve hot with plain yoghurt or any other side dishes of your choice, like potato cutlets or yoghurt boondi.

* Just a note about the onions: I fry them a really really dark brown - the colour u would say is  burnt. Then blend them in the blender with the same oil they were fried in and more if needed. No water at all. Keep this well covered in the fridge. Do make sure the oil coverers the paste. You can use this in every dish that needs colour. I use it for pulaos to save time on frying onions for the colour. There is no burnt smell or burnt taste.  

9 comments:

  1. definately going to try it... just one question after adding rice to the yakhni do we cover immediately and cook till water evaporates or cook without cover till the water evaporates and then cover it for dum?? please explain.. thank u :))

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  2. Please do and let me have your feedback :) No, you close it immediately. The rice needs to cook.. so if the water evaporates, it wont cook. Unlike normal boiled rice, this is damm, so the water is less.. Just be careful of ur measurements. If ure unsure, do measure teh yakhni before adding rice. Good luck :)

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  3. hi ruhina ji,hope you will be doing gooddddddddd and thanx alot for giving us great recipies.can u plz tell me abt butter cream icing for any cake with pics plz

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  4. awesome blog! totally love your recipes! I am from Dubai and I have a blog, though I updated it almost a year back..but i think i am gonna start over again...again loved all ur recipes!

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  5. Asalamoalaikum Ruhi, Hope u r fine. Iv been posting comments on ur blog but i cant c them here. dosnt matter if u dont upload them on ur blog but i just wana know whether u r getting it. or is it some net problem. take care dear and love to gurya.

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  6. Walaikum ass'salaam Naila
    my dear I have read your comments and also uploaded them always. I wonder why they are not visible? But I always upload them. Thanks for writing and love back :)

    ReplyDelete
  7. Hullo Syeda,
    Thanks so much for liking it. Whats your blog ad? and yes, do write.. its such fun :)

    ReplyDelete

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