Ingredient Ideology | PULAO FOR THE PALATE By: Dr. Kaviraj Khialani- Celebrity Master Chef.
/PULAO FOR THE PALATE
The earliest mention of a dish named Pilaf can be found in the transcripts of the history on Alexander the Great. It is believed that the young Greek conqueror enjoyed the reception he received at the hands of the locals of Bactria. The military forces accompanying Alexander savoured the Bactrian dish of rice and meat, and took the recipe back with them to Greece which remained with them for a good amount of time.
While a lot many foodies get confused with its relation to the concept of a biryani, the two are much different in many ways. A Biryani is made using the draining method of cooking--which basically means the rice is par-boiled in water, and then drained, dried and used to layer up. Pulao is made through the absorption method, so the amount of water or stock is completely absorbed by the rice and vegetables in the dish.
Pulao is supremely aromatic and its exquisite usage of elegant spices makes it a very sophisticated dish. It’s this very subtle elegance that played a key role in spreading it to the world at large. From ancient Persia it spread far and wide to the entire middle-east and beyond. The Spanish added a host of seafood to it, infused it with saffron and called it paella, the Turks referred to it as pilaf, and the Latin race from Italy called it their world famous delicacy today called risotto.
In India, the chef’s in Lucknow however prided in making the fragrant pulao and maintained that the sophistication of the dish was in its subtlety of flavours, where the floral essence of the rice was enhanced by the gentle fragrance of fennel and coriander seeds. Although today we look at the scenario of pulao its way different across various parts of our country as well and that’s how it keeps us attracted towards it and we indulge in its uniqueness as always.
Do try out some of my simple yet lip-smacking recipes for Pulao’s in your kitchens & relish the effervescence of the robust spices & more!
Recipe-1] ZAIKEDAAR MURGH KEEMA PULAO
Ingredients:
1 and a half cup basmati rice, cleaned, washed and soaked for 15min.
200 gms chicken keema
100 gms green peas, frozen ideally.
2 tsp oil
1 tsp ghee
2 bay leaves
3-4 black peppercorns
1-inch piece cinnamon stick
1- 2 green/ black cardamoms
1 tsp ginger-garlic paste
1 tsp green chilies, chopped.
1 no onion, chopped
½ cup tomato puree
Salt to taste
1 tsp kasuri methi
½ tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
3 cups warm water
2 tbsp. chopped coriander leaves
2 tsp rose water
2-3 tbsp. fried nuts/ fried brown onions for garnish.
Method:
prepare all the ingredients for the keema mattar pulao. Heat oil and ghee in a thick bottomed pan, add in the whole spices, saute the onions for a few minutes, add in the ginger-garlic paste, green chilies and the tomato puree. Saute all the ingredients for 2-3 mins, add in the chicken keema, green peas, salt, kasuri methi and all the masalas. Ensure we bhunao or saute the keema well with the masalas for 2-3 mins and then add in the drained rice and mix well. Add 3 cups of warm water, allow to boil, cover and simmer, cook the pulao in dum for 20-25 mins and as the rice cooks with the keema the aromas get released, add rose water and coriander leaves, mix it lightly and garnish with fried nuts/browned onions and serve with raita/papad/pickle.
For a vegetarian option: try using veg soy granules in the same recipe with peas.
Recipe-2] PANEER KA CHUTNEY WALA PULAO
Ingredients:
1 and a half cup basmati rice, cooked.
150 gms paneer cubes
1 green capsicum cubed
1 onion cubed
1 tomato cubed
For the green chutney:
1 cup coriander leaves
1-2 green chili
1 tsp garlic, sliced
1 tsp ginger, sliced
3-4 tbsp. water
2 med tomatoes roughly cut
Grind all together and keep aside.
For cooking the masala for the pulao:
2 tsp oil
2 tsp ghee
½ tsp cumin seeds
Salt to taste
½ tsp turmeric powder
½ tsp red chili powder
1 tsp coriander powder.
Method: Prepare the basic ingredients for the pulao recipe. Using a chutney grinder prepare the fresh green masala and keep aside. Heat oil and ghee in a pan add in the powdered spices and salt, green masala and cook for 2-3 mins. Add in the paneer cubes and other cut veggies as well. Cover and cook for 2-3 mins on low flame. Now add in the cooked white rice and toss it with the chutney wala masala and paneer. Cover and cook in dum/steam for 5-8 mins and serve hot with spinach raita, anar aur boondi ka raita or a glass of chaas and papad to go along.
For a non-veg variation: try using chicken drumsticks/thighs in the same recipe.
Recipe-3] KHUMB KA DUMDAAR PULAO
Ingredients:
1 and a half cup basmati rice, cooked.
2 tsp oil
1 tsp butter
1-2 green cardamoms
1 tsp green chilies, chopped.
1 tsp ginger-garlic paste
1 med onion, sliced
3/4th cup curd
Salt to taste
200 gms khumb / fresh mushrooms, sliced
1 med potato, peeled and cubed.
½ tsp turmeric powder
¼ tsp red chili powder
1 tsp coriander powder
½ tsp garam masala powder
¼ cup water
2 tbsp. coriander, chopped
2 tsp mint leaves, chopped
1 tbsp. rose water.
Method: prepare all the ingredients for the khumb or mushroom pulao recipe. Heat oil and butter in a pan add in the green cardamom, onions, ginger-garlic paste, green chilies and saute them for 2-3 mins. Add in the beaten up curd with all powdered spices and cook on a low flame for 2-3 mins. Now add in the sliced mushrooms and small cubes of potatoes, little water cover and simmer for 3-4 mins. Add in the cooked rice on top, coriander and mint leaves and sprinkle little rose water and cover with a tight fitting lid and cook the pulao in steam for 12-15 mins and serve hot with a bowl of date and walnut raita or a kachumber with fried papad.
For a non-veg variation: try doing this same recipe using chicken liver or chicken sausages with boiled eggs and potatoes.
Recipe-4] GOSHT KA NARAM GARAM PULAO
Ingredients:
1 and a half cups basmati rice, cleaned, washed & soaked for15 min
750 gms mutton with bones.
2 tsp oil
2 tsp ghee
1-2 bay leaves
2-3 black cardamoms
1 tsp shahi jeera
1 tsp ginger-garlic paste
2-3 green chilies
1 cup onions, sliced
2 med-sized potatoes, cubed
Salt to taste
1 tbsp. coriander powder
1 tsp red chili powder
½ tsp turmeric powder
½ tsp garam masala powder
1 tsp Kasuri methi
1 cup curd, beaten
2 tbsp. coriander leaves, chopped
2 tbsp. rose water/ kewra essence.
2-3 tbsp. fried onions and fried nuts.
Method: Prepare all the ingredients for the mutton pulao recipe. Boil the mutton for 20-25 mins with the whole spices separately to enable faster cooking later with the rice. Heat oil and ghee in a pan add in the shahi jeera and the whole spices from the boiled mutton and lightly brown the onions, add in the ginger-garlic paste, slit onions and cook for 2-3 mins. Now add in the half cooked mutton and drained rice add in all the powdered spices, beaten curd and salt to taste and bhunao it all together for a couple of minutes, add kasuri methi, potato cubes and double amount of the mutton stock or the boiling liquid into the pan and mix well. Simmer the mutton pulao on a low flame until well-cooked lastly add the rose or kewra water into the pulao and serve hot garnished with browned onions and nuts.
For a veg variety in this case: use assorted veggies of your choice with soy chunks.
Recipe-5] SUBZI TARKARI PULAO
Ingredients:
1 and a half cup basmati rice, clean- wash-soak for 15 mins.
2 tsp oil
1 tsp ghee
1-star anise
4-5 peppercorns
1-2 mace or javitri
½ tsp jeera
1 tsp ginger-garlic paste
2-3 green chilies chopped
1 cup onions, sliced
Salt to taste
1 cup pre-cut assorted veggies of your choice- carrots, peas, beans, cauliflower, potatoes etc.
½ tsp turmeric powder
1 tsp coriander powder
¼ tsp red chili powder
½ cup tomato puree
3 cups water
1-2 tbsp. fresh cream
2-3 tsp fried nuts and browned onions for garnish
2 tbsp. coriander leaves, chopped
Method: prepare all the ingredients for the assorted vegetable pulao. Heat oil and ghee in a pan add in the whole spices and jeera allow to splutter for a few seconds. Add in the onions and lightly brown them, add in the ginger-garlic paste, chilies and saute for 1-2 mins. Add in the tomato puree, salt and all powdered spices and mix well followed by all the assorted veggies as desired and bhunao or saute them all together for 1-2 mins. Add in the fresh cream, drained rice and mix well, add double quantity of warm water and mix, cover and cook in steam until the rice and veggies are well cooked. Add in the coriander leaves and mix well. Serve hot garnished with nuts and browned onions. Serve it with masala chaas or a bowl of cucumber mint raita or a sev aur boondi ka raita.
For a non-veg variation here: try using chicken curry cuts or prawns/ shrimps as well in the same recipe.
