Kavita Singhs Plain Rice Pulao Recipes

INDIAN RICE (PULAO)

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

AFGHANI KABLI PULAO

Steps:

• Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
• Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
• Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
• Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
• Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
• Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.

RICE PULAO

Steps:

• Wash rice, rinse and set aside to drain.
• In a large saucepan saute onion in the oil until soft.
• Add the cumin seeds and mustard seeds and cook for two minutes.
• Add the salt and all the powdered spices and mix well.
• Add the rice and mix until the rice is well coated by the spices.
• Add the remaining ingredients including the boiling water.
• Cover the pan with a sheet of foil and its lid. Try to get a good seal.
• Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
• After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
• Serve with curry or enjoy on its own!

INDIAN VEGETABLE RICE(PULAO)

Steps:

• 1Soak the rice for 30 minutes.Drain it.
• 2.Heat oil in a pan and add bay leaf,cinnamon,cloves,cardamom.
• 3.Add ginger,garlic and saute till it turn transparent.Do not let it burn.
• 4.Add chopped onions stir fry with a dash of salt.
• 5.Add coriander and turmeric powders.Stir for few minutes.
• 6.Add all the diced vegetables and green peas,green chillies and saute well.
• 7.Add 2 cups of water and when it boils,add rice and add salt to it.Close the lid.
• 8.Cook in low heat for 15 minutes.
• 9Sprinkle pepper powder and few drops of lemon juice.Garnish with coriander and mint leaves.
• 10.Serve hot with yoghurt and pickles.

ALOO MATAR KA PULAO ( INDIAN RICE WITH POTATOES AND PEAS )

Steps:

• Wash rice and soak in 2 cups of water for an hour. Drain well.
• In a heavy pan, heat the butter and add the cumin and the ginger.
• When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
• Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
• Serve hot.

YAKHNI PULAO

Steps:

• Gently wash and soak the rice in water. Set aside.
• Cook the mutton with the red chilli, ginger, fennel seeds, black and green cardamoms, coriander seeds and salt in a pressure cooker, adding eight cups of water. Cook till tender, about 20 minutes.
• Remove all the spices and strain the stock.
• The stock should measure five cups. Add water if the stock is not sufficient. Set aside.
• Keep the mutton pieces separately.
• In a heavy bottomed vessel, heat the ghee (or oil), and add the bay leaf and cinnamon.
• Add half the sliced onions and fry till light brown.
• Add the mutton and the beaten yogurt and fry for a few minutes.
• Stir in the rice gently, ensuring that it does not break. Add the stock and cook the rice.
• Cover and bring the stock to a boil over high heat, then simmer till the rice gets cooked.
• Heat a little oil in a pan and fry the remaining onions till brown.
• Sprinkle the fried onions over rice just before serving.

KAVITA SINGH'S PLAIN RICE PULAO

Steps:

• Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water.
• Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown.
• Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes.
• Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil.
• Add the rice and salt to the boiling pot. Stir gently.
• Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves.
• Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt. I've posted the recipes for the chicken and daal on Food.com.