Thursday, 28 July 2011

Rice fry - made on 29th July 2011

This dish is looking like Pulao or festive rice which is usually served at Puja or any other festive occasions. But i just fried the rice in ghee and add vegetables like peas.


What did I use:

  • 1/4 teaspoon ground turmeric
  • 6 cups boiling water
  • 1/2 cup peas (vegetable as per your choice)
  • 2 medium onions, chopped
  • 2 (1 inch) pieces cinnamon stick
  • 4 whole cloves
  • 1 teaspoon ground ginger
  • 2 tablespoons ground cumin
  • 1 teaspoon garlic powder
  • 10 cardamom seeds
  • 4 1/2 cups long-grain white rice
  • 2 teaspoons salt 
How did I cook:  
Place saffron threads into boiling water, set aside to steep. Melt the peas in a 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 add some water and boil it for 10 minutes, stirring constantly. Add 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.

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