Best Dads Half Way Sindhi Half Way Yellow Rice Pulao Recipes
DAD'S HALF-WAY SINDHI & HALF-WAY YELLOW RICE PULAO
Dad and I had made Doodhi Chane ki dal(Yellow lentils and white pumpkin lentil curry)on 17th May night for dinner. We wanted to have yellow rice with it as that's the combo that goes "the best", undoubtedly. However, I'd ne'er made the yellow pulao before, so what naturally occurred to me was to use turmeric powder to the rice while cooking the spices(viz. green cardamoms, cloves, bay leaves and cinnamon stick) in it, and then saute the rice lightly in the same pot, followed by water, and then ofcourse bringing it to a boil, then cooking it on a simmer until all the water has been absorbed by the rice. However, when I was thinking along these lines, I remembered I had my mom's recipe book in my recipe collection cupboard. I fetched that and searched for the yellow pulao recipe. Funny as it was, my eyes fell upon a recipe that mom had titled as, "Yellow rice(Sindhi style)". Voila, I was excited as I thought that I'd found the recipe. So, within minutes the knife was set in action and my chopping board was ready with all the required ingredients. Dad and me started cooking the pulao with, let's say, "delicious dreams" of what was to follow 30 minutes later;-). Half-way through the cooking process, we realised we were making the WRONG RECIPE!!!! Zoiks! LOL:)) So, between the main chef and the sous chef(you decide who wears which crown!), we mutually agreed not to use the chopped tomatoes in the pulao(Strange as it is, tomatoes have been giving me a hard time of late, especially when I was in some kind of a catch 22 situation in deciding whether or not to use these in Hyderabadi Biryani I'd made a week ago). The fire was lit, the pot was all set & the cooking process began. What followed 35 minutes later, was UNBELIEVABLE: Dad had prepared the most nicest, aromatic and the prettiest lightest yellow colour pulao I had ever seen! One thing's certain: If the way to a man's heart is through his stomach, it has simply got to be through this pulao. Try it and let me know what you think of this precious recipe(big smiles)
Provided by Charishma_Ramchanda
Categories Long Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot on medium flame for 3 minutes.
- Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.
- Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.
- Add the cumin and mustard seeds followed by the green chillies.
- Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.
- Once they stop fighting in the pot{pun intended!
- },i.
- e, to say when they stop spluttering and crackling, add the curry leaves.
- Stir-fry for 3 minutes.
- Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.
- Stir in the turmeric powder.
- Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.
- Then, add the drained rice and stir in the water.
- Increase heat and bring the mixture to a boil, stirring continuously.
- Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.
- When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.
- Remove from flame.
- Fluff rice with a fork.
- Serve this delicious pulao as a side dish with a curry or as we prefer with our Doodhi Chane ki dal{recipe number:76992} and some fat-free yogurt on the side.
- Your in for the best Indian food ever!
- Enjoy!
Nutrition Facts : Calories 305.8, Fat 6, SaturatedFat 1, Sodium 15.9, Carbohydrate 56.7, Fiber 3, Sugar 1.3, Protein 6.4
KAVITA SINGH'S PLAIN RICE PULAO
Make and share this Kavita Singh's Plain Rice Pulao recipe from Food.com.
Provided by Ex-Pat Mama
Categories White Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 298.7, Fat 8.8, SaturatedFat 1.3, Sodium 787.8, Carbohydrate 49.9, Fiber 2.6, Sugar 1.4, Protein 5.2
AFGHANI (KABLI) PULAO
This is a Delicious kabli pulao made in a pressure cooker, making the rice infused with flavour and have the PERFECT texture! This is a must try!!
Provided by LovingChefInLove
Categories Whole Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak the rice in cool water and rinse a few times till the water runs clear.
- Add 1 whole onion skin removed and cut in half to pressure cooker, add 1 whole garlic head most layers of skin removed, add cinnamon stick, 4 cardamom pods lightly crushes in mortal and pestle, add 4 cloves, coriander seeds, 1 tsp black pepper, paprika, 1 teaspoon cumin seeds, salt and sugar. Seal lid on pressure cooker and turn heat to high. Cook till pressure cooker whistles once then turn heat to medium. Wait for 2 more whistles then turn off the heat.
- While broth is cooking chop the other onion. Julienne the carrots. Rinse the rice a few more times.
- Once pressure has released open the pressure cooker and strain the broth into a bowl and set aside. Clean out the pressure cooker then add 1 tablespoon canola oil And sauté the chopped onion in it till carmelized. Add the carrots and sautéed till soft. Add the raisins, almonds and the strained rice. Add the remaining teaspoon of cumin seeds and black pepper. Add the remaining 1 clove and 1 cardamom crushed to a powder. Mix all together in the pressure cooker then add the broth. If the rice is soft to taste at this point then only add enough water to just cover the rice, if the rice is still hard the Add enough water to go 1 centimetre above the rice. Turn on high. Seal the pressure cooker then wait for the first whistle. Once it whistles turn the heat down to medium and cook 5 minutes then remove from heat. Wait 7 minutes then release the pressure. Remove rice from pot to stop from over cooking.
Nutrition Facts : Calories 365.8, Fat 6.7, SaturatedFat 0.8, Sodium 417.3, Carbohydrate 70.3, Fiber 5.7, Sugar 11.5, Protein 8.8
RICE PULAO
Make and share this Rice Pulao recipe from Food.com.
Provided by JNS381
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 216.4, Fat 3.9, SaturatedFat 0.6, Sodium 200.5, Carbohydrate 40.9, Fiber 2.2, Sugar 1.2, Protein 4.3
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