LOBIA PULAV

 Lobia or Black-eyed Beans are a great source of plant-based protein. It has an adequate amount of fibre too and hence is a sought after food for weight watchers. All the same, it is a nutritious legume for everyone, whether weight watchers or not. It has many benefits and many dishes from different cuisine are made from it. 

In south India, it is used to make a Sundal/salad and is also used in making Kootu(a dal based gravy dish). In north India, a dal is made using Lobia, which is similar to Rajma. They are used in the famous dish of Kerala-Olan and is used in Mediterranean cuisine in Felafel and Salads. It is also made into flour, which can be added to the wheat flour while making Rotis.

Here I have made a Pulav using these Beans. This recipe is a good lunch box option as it is a meal in itself. It is easy to make and gets done in 30 minutes provided the beans are pre-soaked and cooked. To make this Pulav I have cooked the dal in a tomato-based gravy with spices and added the cooked beans to it.

While you are here please check out my other rice recipes like Masala Rice, Coriander Rice, Coconut Rice, Flavoured Rice, and more...

Here is the recipe of Lobia Pulav for you- 

  PREP TIME: 20 Mins(soak 2 hr)                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                            COURSE:  MAIN

 CUISINE:  NORTH INDIAN                                  SERVINGS: 5

 AUTHOR: Rajni Ram

Ingredients:

    Rice 1.5 cup cooked 

    Lobia/Karamani 100 gm (soaked for 2 hrs and cooked)

    Onion1 chopped finely

    Tomatoes 2 chopped finely

    Green chilli 1 chopped

    Cinnamon 1 inch stick

    Badi Elaichi 1 whole

    Shah jeera 1 tsp

    Cumin 1 tsp

    Cloves 5

    Fennel seeds/Saunf 1/2 tsp

   Black peppercorns 1.2 tsp

   Ginger-garlic paste 1/ tsp

   Turmeric powder 1/2 tsp

    Salt as required

   Red chilli powder 1 tsp

   Coriander powder 1 tsp

   Fennel powder1/2 tsp

   Biriyani powder 1 tsp(optional)

   Garam masala powder 1/2 tsp

  Coriander leaves finely chopped 1 tbsp

Directions:

Soak the Lobia for 2 hrs and pressure cook for 5 whistles. Cook the rice and cool it by spreading it on a plate and drizzle some oil on it, so that the grains don't stick together. Now take oil in a pan/Kadai and heat it. Add all the whole spices - Cinnamon, Cloves, Black cardamom/Badi elaichi, Fennel seeds, Shah jeera, Peppercorns to it. Fry for 10 seconds and add the green chillies and saute. Now add the ginger- garlic paste followed by chopped onions and saute until onions turn translucent. Now add the tomatoes followed by salt and cook, until the tomatoes turn mushy. Add all the dry spice powders-red chilli powder, coriander powder, fennel powder and saute for 2 minutes, until the masalas are well incorporated. Now add the cooked Lobia followed by a cup of water and cook for 2 minutes. Now add the biriyani powder(skip if you don't have it handy) and stir nicely. Start adding the cooked rice to the Lobia gravy, little by little. Mix nicely, such that the gravy coats the rice well. Sprinkle some Garam masala over it, and add some chopped coriander leaves. The yummy Lobia pulav is ready. Enjoy. Bon Appetite.    

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak the Lobia for 2 hrs and pressure cook for 5 whistles. Cook the rice and cool it by spreading it on a plate and drizzle some oil on it, so that the grains don't stick together. 

2. Now take oil in a pan/Kadai and heat it. Add all the whole spices - Cinnamon, Cloves, Black cardamom/Badi elaichi, Fennel seeds, Shah jeera, Peppercorns to it. Fry for 10 seconds and add the green chillies and saute.

3. Now add the ginger- garlic paste followed by turmeric powder and chopped onions and saute until onions turn translucent. Now add the tomatoes followed by salt and cook, until the tomatoes turn mushy. 

4. Add all the dry spice powders-red chilli powder, coriander powder, fennel powder and saute for 2 minutes, until the masalas are well incorporated. Now add the cooked Lobia followed by a cup of water and cook for 2 minutes. 

5. Now add the biriyani powder(skip if you don't have it handy) and stir nicely. Start adding the cooked rice to the Lobia gravy, little by little. Mix nicely, such that the gravy coats the rice well.

6. Sprinkle some Garam masala over it, and add some chopped coriander leaves. The yummy Lobia pulav is ready. Enjoy. Bon Appetite. 

NOTES:

1. I have used the white Lobia here. This dish can be prepared with the Red ones, or even green peas and turns out absolutely delicious.

2. The Lobia should be well cooked but not mushy.

3. I have used Biriyani masala for extra flavouring, the dish tastes good even without it. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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GOBI /CAULIFLOWER FRIED RICE

This is a fusion recipe and I usually make it by stir-frying the Cauliflower, but this time I tweaked my own version of the recipe a little and first made a dry Manchurian of the cauliflower and then incorporated it into the fried rice. This is a complete meal and you won’t have to make any accompaniments to go with, as the cauliflower is curried. Usually, a wet Manchurian is served with Fried rice, but here the Manchurian is incorporated into the rice, so just by itself it is a meal.

Apart from the cauliflower Manchurian, I have added the usual Fried rice vegetables as well like Carrots, French Beans, Capsicum etc, had to skip the Spring onions as I couldn’t get hold of it when I planned to make this dish. Never the less, the rice tastes just as good. 

I have used regular rice and not Basmathi as I find that Basmathi and Chinese flavours do not go very well. Jasmine rice can be used in place of regular rice if you prefer. Fried rice varieties like this one and Schezwan Fried rice with Soya chunks are my go-to food during weekends as just one dish makes everyone happy, and I get time to do some baking.

While you are here I request you to check out my other recipes such as Schezwan Fried Rice, Schezwan Sauce,  Creamy Tomato Pasta, Nutella fudge Brownies, Apple Crumble and more...

Here is the recipe of Gobi Fried Rice for you—

PREP TIME: 20 Mins                                         COOK TIME: 40 Mins

 TOTAL TIME:60Mins                                          COURSE:  MAIN

 CUISINE:  FUSION                                             SERVINGS: 5

 AUTHOR: Rajni Ram

Ingredients for Manchurian:

Cauliflower 1 medium-sized, cut into florets

Rice flour ½ cup

Corn flour ¼  cup

Salt as required

Red chilli powder 1 tap

Pepper powder 1 tsp

Water 1 tbsp approx.

Onion 1 large

Tomato 1 medium 

Tomato sauce 1 tbsp

Red chilli sauce ½ Tbsp

Garlic 5 cloves finely chopped

Green chillies 3 finely chopped(divided)

Oil for frying

Ingredients for Fried Rice:

Rice precooked and cooled (spread and cool on a plate, drizzle little oil)

Carrot 1 chopped finely

French Beans a few chopped finely

Capsicum 1 small chopped finely

Salt as required

Sugar 1 tsp

Soya sauce 1 tbsp 

Pepper powder ½ tsp 

Directions for Manchurian:

Boil 1litre water. Take the cauliflower florets in a large vessel, add 1 tsp st and ½ tsp turmeric powder and pour the boiling water over it. Cover the vessel and let it stand for 10minutes. Now drain all water and cool the florets. On cooling add the Rice flour, followed by Corn flour, add salt, red chilli powder, pepper powder and toss nicely with a spatula or using your fingers. Take approximately 1 tablespoon water and sprinkle it over the flour and cauliflower mixture. Now nicely mix them all together. Adding 1 tbsp water helps the flours to stick to the Cauliflower. Heat oil for frying in a Karahi and fry the Cauliflowers nice and crisp. Drain in absorbent paper and keep aside.

 In a wok/karahi take some oil and heat. Put in the finely chopped garlic and saute for 30 seconds. Add the green chillies and saute for another 30 seconds. Transfer the sauteed garlic and chilli to a plate. Now put the onion and 1 green chilli into a blender and grind to a smooth paste. Remove and blend the tomato into a smooth puree. Now in the same wok heat the oil and drop in the onion paste. Fry nicely until light brown. Now add the tomato puree and mix well. Cook the onion tomato paste on high flame and start drying out the moisture. When most of the moisture has evaporated add the Tomato sauce, Red chilli sauce, salt and red chilli powder and stir nicely. The sauce should be semi-dry. Now add the fried cauliflower florets to this sauce and toss nicely, such that the sauce coats the cauliflower well. The Manchurian is ready. Set it aside.

Directions for Fried Rice:

Pre-cook rice. Spread it on a plate, drizzle some oil and cool. Now in a wok heat some oil. Over a high flame saute the capsicums first for 1 minute. Now add the chopped beans and carrot and stir fry for a minute. Add a teaspoon of sugar while stir-frying. Now add the salt, pepper powder and saute for another minute. Now its time to add the cooked and cooled rice. Add it little by little and mix nicely. Add a tablespoon of Soya sauce and give everything a nice stir, so that the Soya sauce mixes in. Now add the Manchurian to rice and toss well. Finally, mix in the sauteed chillies and garlic to the Fried rice. The Gobi fried rice is ready to serve.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop cauliflower to florets, cook rice and cool as directed. Take the cauliflower florets in a large vessel, add 1 tsp st and ½ tsp turmeric powder and pour the boiling water over it. Cover the vessel and let it stand for 10minutes. Drain the water and cool the florets.

2. Add the rice flour and cornflour along with salt, red chilli powder, pepper powder and toss well. Add a tablespoon of water and mix nicely. It should be a dry mixture, the flours must stick to the florets. 

3. Heat oil in a wok/karahi for deep frying and fry the cauliflower florets until crisp. Drain excess oil on an absorbent paper and set aside.

4. In a wok/karahi take some oil and heat. Put in the finely chopped garlic and saute for 30 seconds. Add the green chillies and saute for another 30 seconds. Transfer the sauteed garlic and chilli to a plate.

5. Put the onion and 1 green chilli into a blender and grind to a smooth paste. Remove the paste, and blend the tomato into a smooth puree. Now in the same wok heat the oil and drop in the onion paste. Fry nicely until light brown. Now add the tomato puree and mix well. Cook the onion tomato paste on high flame and start drying out the moisture.

6. When the mixture is almost dry, add the Tomato sauce, Red chilli sauce, salt and red chilli powder and stir nicely. The sauce should be semi-dry. Now add the fried cauliflower florets to this sauce and toss nicely, such that the sauce coats the cauliflower well. Set the Manchurian aside.

7. In a wok, heat oil and add the chopped beans and carrot and stir fry for a minute. Add a teaspoon of sugar while stir-frying. Now add the salt, pepper powder and saute for another minute. 

8. Now add the rice little by little and mix well. To this add the soya sauce and mix again, such that all the contents are well integrated. Now add the Manchurian to the rice and toss nicely. Follow this up by adding the sauteed green chilli and garlic. Toss again. The Gobi Fried rice is ready to devour.

NOTES.

1. The same recipe of Manchurian works well if you want to make dry Gobi Manchurian. If using the recipe only for Manchurian then add the sauteed chillies and garlic after to have mixed the florets with the sauce.

2. In case you add more water while mixing the flours with the florets and the flour is not sticking to the florets add in extra flour.

3. While making the fried rice I have not added any chilli powder. Only pepper powder has been added, as all other spices are there in the Manchurian. If you prefer more spice, feel free to add more.

4. Sugar is added while sauteeing vegetables so that they retain the colour and cook well.

 If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes on your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

Special Note:

To make this Fried rice with Baby Corn, pressure cook 2 packs approximately 200 gm for 3 whistles. Once pressure releases drain water and cool completely. Once cool add 1tsp red chilli powder, 1 tsp turmeric powder, 1 tsp coriander powder, required salt and juice of half a lemon, i tsp oil and 1 tbsp cornflour and marinate for 30 minutes. Fry these in oil until crisp and add to the Fried rice instead of Cauliflower.

 

CORIANDER RICE/CHUTNEY RICE

My love for this herb is perennial. I love adding it to Subjis not just as a garnish but a few springs just as one of the ingredients. There are many condiments made of this humble herb like Chutneys, Dips, Raitas, Pickle, etc; Coriander rice is a simple and healthy rice variety and a great lunch box option for kids. It is healthy too as Coriander is rich in fiber and essential nutrients. It aids in digestion too. So why leave out such a beneficial herb from main course cooking and limit it to just being a condiment. Therefore I thought of adding this Coriander rice recipe to my blog post.

Try adding a few sprigs of it to any subji, not in the end but while cooking and see how the dish gets elevated in taste and flavour. 

The colour, flavour, and aroma of this rice are just so refreshing. While you are here check out my other rice varieties like Coconut Rice, Masala Rice, Falvoured rice and, Lemon Rice.

I'm calling this chutney rice as these are almost the same ingredients we use for green chutney, barring the chutney Chana. Well, tamarind/raw mango is added in green chutney though, I will try that version shortly and post. Here is the recipe for Coriander Rice...

PREP TIME: 10Mins                                     COOK TIME: 30 Mins

TOTAL TIME: 40 Mins                                  COURSE:  MAIN 

CUISINE: SOUTH INDIAN                           SERVINGS: 4

AUTHOR: Rajni Ram

Ingredients:

Coriander leaves 1 bunch finely chopped

Rice(regular) 1 cup precooked

Peanuts 1 tbsp

Cashewnuts a few

Green chillies 2

Cumin seeds 1 tsp

Fried gram dal(chutney chana)/Pottukadalai 1 tbsp

Turmeric powder 1 tsp

Mustard  seeds1 tsp

Chana Dal(Bengal gram) 1 tsp

Urad dal(black gram) 1 tsp

Dry red chillies 1-2 broken

Oil for tempering 1 tbsp

Directions:

Cook 1 cup rice in a pressure cooker( I used pot in pot method, you can cook directly too) adding 3 cups water for 3-4 whistles. Once pressure releases spread out the rice on a plate to cool and also drizzle 2 tsp oil over the rice so that the grains do not stick together. Put the chopped coriander, cumin seeds, green chillies and the fried chana/ Pottukadalai and grind at first without water, then after a spin or two add little water and grind to a smooth paste. In a karahi or pan pour some oil and heat. Add the mustard seeds, chana dal, urad dal, dry red chilli and fry until golden brown. Now add the turmeric powder, followed by the ground Coriander puree and nicely fry the paste in oil on low heat. The paste will get a little dense. Add salt and fry for another 2 minutes. Now start mixing in the cooled rice little by little into the cooked paste, and mix nicely so that the rice is nicely coated with the paste. Put off flame and garnish with peanuts and cashewnuts. The flavourful Coriander Rice is ready to serve. Enjoy the lovely green of the rice. Bon Appetit.

Serving suggestions: Raita, Potato fry, or Cauliflower roast or Colaccasia(Arbi/Sepankezhangu) roast and papad.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Chop coriander leaves finely, Cook the rice for 3 to 4 whistles, cool on a plate and set aside.

2. Put the chopped coriander into the blender along with the green chillies, cumin seeds and fried chana/pottukadalai. Without adding water pulse them once or twice. Now add some water and grind to a smooth paste. Set aside.

3. In a karahi or pan pour some oil for tempering. Fry the peanuts to a golden colour and the cashew too and keep aside. In the same oil put in the mustard seeds. Let them crackle then add Chana dal, urad dal followed by dry red chillies. Fry until golden brown and add the turmeric powder.

4. Now pour the coriander paste into the oil and fry the paste nicely for 2 minutes. Add salt and continue to fry for another 2 minutes. The moisture should evaporate and the paste should become a little dense. 

5. Add the cooked and cooled rice little by little to the paste. Mix well and switch off the flame. The flavourful Coriander rice is ready to serve.

NOTES:

1. While frying the paste in oil be careful not to evaporate it completely. The consistency should resemble sauce consistency. 

2. Spread out the rice on a plate and drizzle oil or the rice will turn soft and lumpy once added to the paste.

If you tried this recipe and liked it then please comment below. I would love to hear from you.

  

COCONUT RICE/THENGAI SADAM

This is an easy and delicious South Indian Rice variety. The South Indian cuisine has a number of Rice varieties which are all very easy to make.  This recipe of Coconut Rice is flavoured with freshly grated coconut and tempered with whole spices in coconut oil. The spices used here are very minimal. It makes for a good lunch box recipe. Served with Potato fry and some Vadams(fries), and Raita it makes for a wholesome lunch idea. Leftover rice can also be given a makeover by making coconut rice. 

Do check out my other Rice recipes such as Masala Rice, Lemon Rice, and Flavoured Rice, while you are here. 

Here’s the recipe for Coconut Rice—

PREP TIME: 10 Mins.                                                        COOK TIME 40 Mins

TOTAL TIME: 50 Mins.                                                     COURSE: MAIN

CUISINE: SOUTH INDIAN.                                              SERVINGS: 5

                                                                                          AUTHOR: Rajni Ram

Ingredients:

Rice 1 cup ( per cooked)

Coconut 1/2 of one whole coconut (grated)

Peanuts 1 tbsp

Chana Dal ( gram dal) 1tbsp( soaked in a little water for few minutes)

Urad dal 1 tsp( black gram)

Dry Red chillies 3 broken to bits

Mustard Seeds 1tsp 

Curry leaves a few

Asafoetida 1 tsp

Salt as per taste

Directions:

Cook the rice in a pressure cooker. The Rice should be cooked but not lumpy or soggy. The grains should be separate. So once pressure from the cooker settles, transfer the rice to a big flat plate and spread the rice. Drizzle a little oil on it and leave it to cool completely. While it is cooling heat oil ( coconut oil in this recipe for the flavour) and add the peanuts and fry them. As they brown add the mustard seeds, Chana dal ( after draining the water), Urad dal, and asafoetida and curry leaves and start frying the tempering until they become light brown. Add the grated coconut now and continue until they are a little light brown in colour. Add salt mix and the cooked rice to the tempering and mix nicely so that the tempering gets evenly mixed with the rice and there the yummy and simple Coconut Rice is ready to serve. I usually serve it with Potato curry(  Urulaikazhangu Karacurry) and some Vadams( rice crisps). Enjoy. Bon Appetite.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Precook the rice, spread it on a plate to cool and drizzle some oil over it.

2. Take some oil ( I have used coconut oil as it enhances the flavour of the rice) in a wok/ karahi and heat. Add peanuts and roast until they are a nice brown in colour.

3. Now add the mustard seeds, Chana dal( water drained) urad dal, dry red chillies broken to bits, asafoetida, curry leaves and fry them nicely until they are light brown in colour.

4. Add the grated coconut and continue to stir. Add a little salt and continue to stir until it turns light brown. 

5. Add the cooked and cooled rice to this and mix well so that the tempering spreads evenly although the rice. The Coconut Rice/ Thengai Sadam is ready to relish. 

NOTES:

1. Coconut oil enhances and brings out the flavour in this rice, so I highly recommend using it either to drizzle over the rice while cooking or in the tempering or both. 

2. Oil is drizzled over the rice while cooling so that the grains are separated and don’t stick together while combining with the tempering,

3. This dish goes really well with Avial( South Indian mixed veg curry) you can check out the recipe here.

4. You can either grate the coconut in a grater or process it in the food processor, don’t grind it too fine or the flavour will be lost.

5. To cook rice, I used the pot in pot method, you can cook directly in a pressure cooker too, but ensure it is dry and not starchy.

If you tried this recipe and liked it please comment below. I would love to hear from you.

Masala Rice

Masala Rice is flavourful rice with vegetables and a ground paste. The aroma that fills your home while making it will bring in everyone to the kitchen. It is a very simple Rice and wholesome too. Just serve it with Raita and papad and all hungry souls will be content.

Let's get to the recipe right away.

PREP TIME: 15 Mins                             COOK TIME: 25Mins

TOTAL TIME: 40 Mins                            COURSE:  MAIN 

CUISINE: SOUTH INDIAN                      SERVINGS: 4 

 

 Ingredients:                                                AUTHOR: RAJNI RAM

 

Uncooked Rice 1 cup (Regular/ Basmathi, both are fine)

Water( to cook rice, 2.5 cups for regular rice and 2 cups for Basmati)

Carrot 1 small

Potato 1 medium

Beans 4 long

Brinjal/Eggplant(any variety other than globe)

Red chilli powder 1 tsp

Garam masala powder 1/2 tsp

Coriander/ Dhaniya powder 1 tsp

cloves 3

Cardamom/ Elaichi 3

Cinnamon 1 inch stick

Saunf/ fennel seeds 1/2 tsp

Star anise 1

Peppercorns a few

Fresh Coriander leaves finely chopped

Oil for tempering

Cashewnuts 5 to 6

Raisins  5 to 6

Paste ingredients:

Coconut 3 Tbsp

Green chillies 2

Garlic 5 to 6 cloves

Ginger 1 inch piece

Directions:

Wash rice and soak for 15 minutes. Cut vegetables into cubes and keep ready. 

In a deep Karahi take about 2 Tbsp oil . Once it's hot, add all whole masalas like Cardamom, Star anise, Cinnamon, Fennel, Peppercorns, and Cloves. Fry until they turn aromatic. To this, add the cut vegetables and saute for a few minutes. Now add in the soaked rice after draining the water. Saute all of them for a few minutes. Add all the masala powders like coriander powder, red chilli powder, garam masala powder and mix well. Add water and put the stove on low. Now put the coconut, ginger, garlic and green chillies into the blender and give it a nice turn. Add some water and grind it to a smooth paste. Add the paste to the Karahi, stir all the contents well and close the Karahi with a lid. The rice takes up to 15 mins to cook. Keep stirring the rice every now and then so that it doesn't stick to the bottom of the Karahi. The Masala Rice is ready. Enjoy with Bhindi Raira( recipe in Raitas section). Bon Appetit.

STEPWISE RECIPE FOLLOWS: 

1. Assemble all ingredients.

2. Wash the rice and soak it for 15 minutes.

3. Take a deep Karahi, you can use a cooker too. Pour in 2 Tbsp oil and heat. Add the Cashewnuts and Raisins, fry and set aside. To the same oil as all whole masalas and fry until aromatic.

4. Add in the Vegetables and saute for 2 mins. Add the soaked rice after draining the water and saute all of them together.

5. Add all masala powders to this and mix well. Add the water now, give it a nice stir and lower the heat of the stove. 

6. Grind a smooth paste with all the paste ingredients and add the paste to the rice. Now increase the heat and cover the Karahi/ cooker and cook the rice. Takes up to 15 mins. If using cooker put off the stove after 3 whistles.

7. Masala rice is ready, garnish with some coriander leaves and the Cashewnuts and Raisins kept aside. 

Notes:

1. You can cook the Masala rice in either a Karahi or Cooker. If using cooker put off in exactly 3 whistles, otherwise, rice may get soft.

2. You can use regular rice or Basmati. I have used the regular one.

3. Don't hesitate to add vegetables of your choice.

4. Serve Masala rice with Bhindi Raita( recipe in Raita section) and papad.

5. You can roast the nuts and Raisins in ghee too.

If you tried this recipe and liked it, comment below. Would love to hear from you.

Flavoured Rice

A very simple yet flavourful rice. You can make it on the days when you want no masalas. Since there are no pungent spices this Rice goes well with a lot of accompaniments like dal fry, raita, Rajma, Choley and more. Flavoured rice and simple dal fry make for soul food. Let’s get to the recipe right away.

PREP TIME: 15Mins                             COOK TIME: 20 Mins

TOTAL TIME: 35 Mins                            COURSE:  MAIN 

CUISINE: NORTH INDIAN                     SERVINGS: 4

Ingredients: 

Basmathi rice 1 cup

Raisins( preferably black) around 10 

Cashewnuts around 6 to 8

Walnuts( broken)around  6 to 8

Almonds around 5

Cloves 5

Cinnamon 1 inch stick

Milk 1/4 cup

Saffron 2 pinches 

Ghee 2 tbsp

Onion 1 medium cut to thin slices

Directions: 

Soak the rice for 15 minutes, drain water and set aside. In a Karahi take ghee and heat. Add the dry nuts and raisins and fry until the nuts are light brown. Remove the nuts from the oil and add in the onion slices and fry until nicely browned. Remove them and set aside. Add little oil to the karahi and put in the whole masalas, fry until aromatic. Add 2 cups water and the milk along with saffron, add some salt and the dry fruits and boil. When it starts boiling transfer the soaked rice, cover and cook, keep stirring every now and then and cover and cook again until the rice is done. Takes about 15 minutes on low fire. Once done, put off the stove, add in the browned onions and mix well. Flavoured rice is ready to serve. Enjoy. Bone Appetite.

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak the Basmathi rice for 15 minutes and drain water.

2. Heat the ghee in a karahi and add the nuts and raisins and fry. Remove when lightly browned. Add in the onion to the same ghee and fry them until they are well browned. Remove onions and set aside.

3. Add a little oil to the karahi and drop the whole masalas into it when hot. Fry until aromatic, add two cups water, the saffron soaked milk, fried nuts and salt and bring the water to a boil,

4. As it boils, transfer the soaked rice and mix well. Cover and cook for few minutes, stir in between and cover and cook again until done. Takes about 15 minutes for the rice to cook on low fire. The water should have evaporated completely.

5. Once done, put off the stove and add the browned onions, mix nicely and the flavoured rice is ready to serve. 

NOTES:

1. Other whole masalas like cardamom,  peppercorns, fennel, cumin etc have not been added on purpose, as then the Pulav taste will come in. This rice has a very subtle flavour.

2. Saffron is optional, but if added gives a good flavour to the dish.

3. Cook rice on low fire, as high heat cooking will evaporate the water fast and the rice won’t cook well and may remain raw.

4. Water to cook rice can be adjusted as per your preference, but rice must be grainy and not mushy.

5. I have numbered a few pictures to avoid confusion in steps.

If you made this recipe and liked it, please do comment below. I would love to hear from you.