When you are running errands, picking up groceries and finishing up the final stages of your presentations you have three options for dinner on a Thursday - order takeout, re-heat leftovers[probably the takeout from Wednesday night] or throw something together for a tasty dinner for family or friends. Some days you go with the first two options - I mean life is so demanding these days - but on other days you need a home cooked meal to soothe away all those frustrations of the day. And, on those days, only a lightly spiced pulao will do.
Okay, I have to be honest here. This recipe was a spur of the moment throwing together of ingredients. There was no method or template involved. And it was good [at least that was the general consensus]. And so I felt like sharing this recipe in this post. The pulao is the ultimate making lemonade out of leftover lemons. All you need to do is to chop some carrots and thaw frozen peas. While the peas are thawing, slit a chilly and assemble your spices. This recipe is made in a rice cooker so as to cut down on cooking and cleaning time.
Ingredients:
1 cup basmati rice[soaked]
1 green chilly slitted
2 medium carrots chopped
1/2 cup peas
1tsp cumin seeds
2 dried red chillies broken
1 cinnamon
2tsp nigella seeds
2tbsp oil
Water for boiling
Method:
Press the cook option of the rice cooker. Heat oil. In a couple of minutes, the oil should be ready to temper the spices. Add in the dried red chilles, cinnamon and cumin seeds. Put in the green chilly as well. Fry for a minute.
Add the carrots and saute everything. Add the soaked rice, kalonji and fold in with everything. Pour in twice the amount of water and cover. Let the rice cooker do its work. If you need water, add 1/4 cup of water into the cooker and cook for ten more minutes.
I served this rice with channa masala made from canned chickpeas. It is quick and easy and perfect for the weekday dinner. Enjoy.
Okay, I have to be honest here. This recipe was a spur of the moment throwing together of ingredients. There was no method or template involved. And it was good [at least that was the general consensus]. And so I felt like sharing this recipe in this post. The pulao is the ultimate making lemonade out of leftover lemons. All you need to do is to chop some carrots and thaw frozen peas. While the peas are thawing, slit a chilly and assemble your spices. This recipe is made in a rice cooker so as to cut down on cooking and cleaning time.
1 cup basmati rice[soaked]
1 green chilly slitted
2 medium carrots chopped
1/2 cup peas
1tsp cumin seeds
2 dried red chillies broken
1 cinnamon
2tsp nigella seeds
2tbsp oil
Water for boiling
Method:
Press the cook option of the rice cooker. Heat oil. In a couple of minutes, the oil should be ready to temper the spices. Add in the dried red chilles, cinnamon and cumin seeds. Put in the green chilly as well. Fry for a minute.
Add the carrots and saute everything. Add the soaked rice, kalonji and fold in with everything. Pour in twice the amount of water and cover. Let the rice cooker do its work. If you need water, add 1/4 cup of water into the cooker and cook for ten more minutes.
I served this rice with channa masala made from canned chickpeas. It is quick and easy and perfect for the weekday dinner. Enjoy.
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