Rice

Tricolour Pulao

January 25, 2008

Wish u all Happy Republic day.

A very warm welcome to my viewers. It is indeed a very joyous occasion for every Indians as we are celebrating 59th Republic day . I feel so proud to see India emerging as superpower after getting Independence from clutches of British regime.

Last month I had a splendid vacation of 6 weeks traveling in India I saw the two metros(Mumbai , Delhi) just burgeoning .

Since it is a very special day for Indians I am actually hosting a dinner party for my friends. I thought of making this tricolor pulao . I have combined sweet zesty orange rice with spicy coriander rice with plain rice to have a festive feel.

Spicy Coriander rice.

1 cup basmati rice washed
1cup chopped coriander
2 green chillies
1 small onion diced
2tbslp ginger garlic paste
1tbslp cumin seeds
1tbslp whole Garam masala( clove, cinnamon, cardamom, black pepper)
1tbslp oil
salt to taste
1cup water

Method.

Grind coriander , chilles to a paste. Heat oil and add cumin seeds and whole garam masala. Fry onions till golden brown ,add ginger garlic paste and sauté. Add the coriander paste and sauté for 3 to 4 min . Finally add rice and water and salt to taste.
Cook and let cool.

Sweet zesty orange pulao

Ingredients
1 cup rice
1tsp ginger minced
1tbslp whole garam masala (cinnamon, cardamom, cloves, nutmeg)
1tsp tumeric
½ orange juice
1tsp orange zest
2tbspl of sugar
pinch of salt
nuts (pista, cashew ) to garnish
few saffron strands soaked in 1tbslp of warm milk
1 tsp of Ghee
bay leaves

method

Heat ghee add garam masala, minced ginger and bay leaf. Add tumeric and sauté rice for 2 mins. Switch of the stove and add orange zest, raisins, orange juice , sugar , saffron milk, water and salt . Tranfer them to rice cooker and cook.

Garnish them with nuts before serving them.

Later arrange them on a serving plate

Dum Chicken Biryani

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1 Comment

  • Reply Riti March 1, 2008 at 4:08 pm

    Hi Mona nani…Your tri color rice looks absolutely delicious. I will definitely try it out. I couldnt help notice the ingredients in the coriander rice. I use a very similar recipe with some changes to make spinach rice. More specifically one change and one addition – instead of 1 cup coriander, I use 1 cup (or sometimes more) of chopped spinach and 1/2 teaspoon of curry powder. I got this recipe from a colleague whose mother-in-law is Guyanese. They used allspice, which I changed for 1/2 teaspoon of curry powder. But results are absolutely fabulous. I have looked into my pantry, a forever empty one, but fortunately I see all the ingredients for the Tricolor rice. I am going to try it. I will let you know how it goes.

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