RICE PULAUV
Pulauv:- (for 5 people). A must for every formal occasion. A fragrance that permeates the home, the palate, the soul and the invigorates the senses...it is a meal in itself. All it requires is a bit of plain yoghurt mixed with chopped red onions, tomatoes, mint and freshly roasted cumin seeds. This is my mother's signature dish, and she makes this every time we have a special occasion in our family (birthdays, celebrations, parties).
Ingredients:
For Pulauv Spice
- 3 Cinnamon Sticks
- 2 Cloves
- 1 Black Cardamom
Other Ingredients:
- Canola oil
- Salt to taste
- 3 tsp red chilli powder
- 1 large onion
- 2 green chilies, sliced
- 1.5 pounds of soy bean balls, whole
- 3 sliced green capsicum
- 10 sliced green beans
- 1 large carrot, chopped
- 2 cups rice
- 4 cups water
- Spring onion greens, sliced diagonally for garnish
Steps:
1. In a spice grinder, grind the pulauv spices.....fine or coarse, it is your choice. I prefer coarse. The fine spices linger in the back ground only. The coarse ones occasionally explode their flavour in an unpredictably delicious manner. One can, of course, do a bit of both, s'il vous plait.... It is this creation of imagined ideas that makes cooking so, so enjoyable.
2. Boil the soy bean balls in hot water for about 10 min. Once they are soft, they are cooked. Cut in half and set aside.
3. In a hot wok, add oil. Once the oil gets hot, adds the chilies, onions, vegetables, soy bean balls, red chili powder, and the ground pulauv spice. Sauté on high heat for 2-3 min to release the flavours. Add a bit of salt, then cover and cook at medium heat for 5 minutes.
4. Once the vegetables are partially-cooked, add the rice and water to the mixture, and then cook for about 20-30 minutes. Cook on very low heat..... very patiently, with the cover on, so that the rice gets cooked slowly and the steam softens it further.
5. Once rice is cooked, mix gently. Add the chopped spring onions and the fragrant pilauv is ready!
Ingredients:
For Pulauv Spice
- 3 Cinnamon Sticks
- 2 Cloves
- 1 Black Cardamom
Other Ingredients:
- Canola oil
- Salt to taste
- 3 tsp red chilli powder
- 1 large onion
- 2 green chilies, sliced
- 1.5 pounds of soy bean balls, whole
- 3 sliced green capsicum
- 10 sliced green beans
- 1 large carrot, chopped
- 2 cups rice
- 4 cups water
- Spring onion greens, sliced diagonally for garnish
Steps:
1. In a spice grinder, grind the pulauv spices.....fine or coarse, it is your choice. I prefer coarse. The fine spices linger in the back ground only. The coarse ones occasionally explode their flavour in an unpredictably delicious manner. One can, of course, do a bit of both, s'il vous plait.... It is this creation of imagined ideas that makes cooking so, so enjoyable.
2. Boil the soy bean balls in hot water for about 10 min. Once they are soft, they are cooked. Cut in half and set aside.
3. In a hot wok, add oil. Once the oil gets hot, adds the chilies, onions, vegetables, soy bean balls, red chili powder, and the ground pulauv spice. Sauté on high heat for 2-3 min to release the flavours. Add a bit of salt, then cover and cook at medium heat for 5 minutes.
4. Once the vegetables are partially-cooked, add the rice and water to the mixture, and then cook for about 20-30 minutes. Cook on very low heat..... very patiently, with the cover on, so that the rice gets cooked slowly and the steam softens it further.
5. Once rice is cooked, mix gently. Add the chopped spring onions and the fragrant pilauv is ready!