• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Indian Rice Recipes: Pearl Pulau

    Add to MenuAdd to Calendar

    Source: www.cookingnook.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B6, H, D
    MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients for the rice:

    2. 1 1/2 cups uncooked Basmati rice

    3. 2 cardamom pods

    4. 2 cloves

    5. 1 cinnamon stick

    6. 1 bay leaf

    7. 1 1/2 cups milk

    8. 1 1/2 cups water

    9. 2 1/2 teaspoons salt

    10. Then add before baking:

    11. 2 tablespoons chopped coriander

    12. 1 tablespoon chopped mint

    13. 1 chopped green chili

    14. 2 tablespoons fried onions

    15. 1/4 cup milk

    16. a dash of saffron

    17. For the vegetable "gravy":

    18. 1 cup dried chick peas (or 1 large can chick peas, drained)

    19. 1 pinch baking soda

    20. 1 teaspoon ginger paste

    21. 1 teaspoon garlic paste

    22. 1 teaspoon chili powder

    23. 1/2 teaspoon turmeric powder

    24. 1 cup plain yogurt

    25. 1 cup chopped tomatoes

    26. 2 chopped potatoes

    27. 3 chopped green chilies

    28. 3 tablespoons butter (or ghee)

    29. salt to taste

    Instructions Jump to Ingredients ↑

    1. Directions :

    2. To prepare the rice - Soak the rice for 30 minutes. Drain. Mix the water and milk together. Add the caradamom pods, cloves, cinnamon stick, bay leaf, salt and rice and cook until almost done, about 18 minutes.

    3. To prepare the vegetable "gravy" - Soak the chick peas overnight . The next day, boil them with enough water to cover and the baking soda until chick peas are tender. (omit this step if you use canned chick peas) Drain chick peas, canned or fresh.

    4. Heat the butter or ghee over medium heat. Add the ginger and garlic pastes and fry for 2-3 minutes. Make sure garlic doesn't burn. Mix the chili powder and the turmeric with a bit of water. Add to the pan and fry for 1 minute.

    5. Add the yogurt, tomatoes, potatoes and green chilies and stir. Add the chick peas and salt.

    6. Add the coriander, mint, green chilies and fried onions to the cooked rice. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top.

    7. Cover and bake in a hot oven at 400°F for 20 minutes. When baked, turn upside down on to a serving dish and serve.

    8. Serves 6 to 8.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback