RICE AND PULAO

INDEX:
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SALTED RICE
-Boiled Rice
-Boiled Rice (by evaporation)
-Basaot Pulao
-Chana Dal Polao
-Cheese and Mushroom Biriani
-Vegetable Biriani
-Fried Rice
-Guchi (Black Mushroom) Puiao
-Mixed Vegetable Pulao
-Peas and Paneer Pulao
-Potato Kababs Pulao
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SWEET PULAO
-Carrot Pulao
-Kesari Pulao
-Mango Pulao
-Special different coloured Pulao
-Shahi Sweet Pulao
-Rainbow Fruit Pulao
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SALTED RICE
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BOILED RICE

(6 Persons)

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Ingredients
1 lb rice (454 grams)
4 lbs water (12 teacups)
1 teaspoon salt
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Method

Pick, wash and soak rice for 35 minutes. Boil water with salt and then add rice and mix it. Cook it in covered pan until tender, and each grain is separate. Put the whole contents of pan into a well perforated colander so that water may trickle down. Put in serving dish and serve hot with carry at dinner or lunch.

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BOILED RICE (BY EVAPORATION)

(3 Persons)
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Ingredients

8 ozs of rice (226 grams)

1 teaspoon salt

1 lb water (3 teacups)
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Method

Pick, wash and soak rice for 25 minutes. Boil water with salt then add rice and mix well. Cover the degchi and cook gently till rice is cooked and water is absorbed and each grain is separated.

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BASANT PULAO

(6 Persons)
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Ingredients

1 lb rice 454 (grams)

1 teaspoonful ground turmeric or 1/2 teaspoon yellow colour

4 doves

2 lbs of water (6 teacups)

2 inch pieces of cinnamon

1 teaspoon black pepper corns

Salt to taste

5 ozs ghee (141 grams)

3 teaspoons cumin seeds
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Method

Pick, wash and soak rice for 15 minutes. Heat ghee and fry whole cinnamon and cardamoms for one minute. Add water and boil it. Now add turmeric or yellow colour, rice, salt and cumin seeds and black pepper corns tied in muslin cloth. Cook in degchi with a close-fitting lid, on medium fire until tender and water is absorbed. Each grain of rice should be separate. Throw away the black pepper cumin seeds tied in muslin cloth. Do not stir the pulao into a pulp. Garnish with fried cashew nuts. Serve at lunch.(Basant pulao is served at Basant festival.)

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CHANA DAL PULAO

(6 Persons)

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Ingredients

1 lb rice (454 grams)

2 lbs water (6 teacups)

4 or 6 ozs chana dal (113 or 141 grams)

1/4 teaspoon red chilli powder

1 teaspoon black pepper corns

4 cloves

1 anion

2 cinnamon pieces

1 bay leaf

2 big cardamoms

1 teaspoon black cumin seeds

Salt to taste

5 ozs ghee (141 grams)
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Method

Soak dal for 15 minutes and then boil it in salted water until tender, and each grain should be separate. Put in strainer so that water may trickle down. Keep dal aside. Fry onion slices with leaf, doves, cinnamon and cardamom until brown. Add water, rice salt, pepper corns, red chilli powder and cumin seeds and cook it on medium fire until tender and water is absorbed. Fry boiled dal in 1 or 1.5 oz ghee for a few minutes and then mix it lightly into cooked rice. Serve hot.

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CHEESE AND MUSHROOM BIRIANI

(6 Persons)
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Ingredients

1 lb rice (454 grams)

1.75 lb water (5 teacups)

2 bay leaves

1 big onionCoarsely ground spices;- (4 cloves, 3 teaspoons white cumin seeds, 2 pieces cinnamon, 4 green cardamoms)

1 teaspoon red chilli powder

5 oz milk (1 teacup)

1 oz cheese (28 grams)

8 oz black mushroom (226 grams)

6 ozs ghee (170 grams)

2 teaspoons kawara flavour

4 silver leaves

1 carrot

2 level teaspoons salt
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Method

Soak mushroom in water overnight. Wash and soak rice for about one hour. Fry small pieces of cheese in ghee till light brown. Fry chopped onion and bay leaves. Add water and salt and boil it. Now add rice, chopped carrot, chopped mushrooms and ground spices. Cook till water is absorbed and each grain is separate. Mix kawara flavour. Put in oval shaped plate with silver leaves and fried cashew nuts. Serve hot.(See recipe of 'peas and paneer pulao' for preparing the paneer)

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VEGETABLE BIRIANI
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Same recipe as for cheese and mushroom biriani but only omit mushroom and add 4 ozs chopped carrot and 1 lb peas.

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FRIED RICE

(6 Persons)
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Ingredients

1 lb (454 grams) rice

2 lbs (6 teacups) water

1 onion

2 bay leaves

1 carrot

6 cloves

2 green cardamoms

3 pieces cinnamons

2 teaspoons white cumin seed

1.5 teaspoons chilli sauce

8 ozs (226 grams) peas

6 ozs (170 grams) cottage cheese

8 ozs (226 grams potatoes)

2 green chilliescoriander leaves

1/2 teaspoon ground ginger

2 teaspoons flour

4 tablespoons ghee

2 level teaspoons salt

Salt to taste
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Method

Pick, wash and soak rice for 10 minutes. Deep fry small pieces of cottage cheese in ghee. Fry onion and bay leaf in 4 tablespoons of ghee till brown. Add chilli sauce, salt, ground cloves, cardamoms, cinnamons, white cumin seed and water and boil it Add rice, carrot slices, peas and fried cheese pieces and cook until the rice has absorbed all the water and each grain should be separate. Put fried balls of potatoes and cover the degchi.
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Fried Potato Balls

Boil potatoes, cool it and mash it. Add chopped chilli, salt, coriander leaves, and ground ginger and mix it. Make round balls of potatoes, dust with flour and then dip in ground rice paste and fry in hot ghee till golden brown.
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Ingredients for rice paste

2 ozs of rice
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Method

Soak rice and then grind it finely with water until a soft paste.This dish is sufficient for 6 persons.

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GUCHHI (BLACK MUSHROOM) PULAO

(6 Persons)

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Ingredients

1 lb rice (454 grams)

2 lbs water (6 teacups)

2 ozs guchi or black mushrooms (56 grams)

1 teaspoon coarsely ground black cumin seeds

1/2 teaspoon coarsely ground cinnamon

1/4 teaspoon coarsely ground cloves

1/2 teaspoon red chilli powder

Salt to taste

5 ozs ghee (141 grams)

1 medium sized onion
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Method

Soak Guchhi overnight and then wash ft thoroughly. Wash and soak rice for 15 minutes. Heat ghee with coarsely ground spices, add water and boil it. Now add rice, salt and red chilli and Guchhi and cook on medium fire until tender and water is absorbed. Pry onion slices until golden brown and crisp and then garnish pulao with it. Serve hot. Use tin black mushrooms instead of dry mushrooms.

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MIXED VEGETABLE PULAO

(9 Persons)

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Ingredients

1.5 lbs rice (680 grams)

3 lbs water (9 teacups)

8 ozs carrot (226 grams)

8 ozs potatoes (226 grams)

1 lb peas (454 grams)

2 bay leaves

2 big onions

2 inch pieces of coarsely ground cinnamon

3 teaspoons coarsely ground white cumin seeds

4 coarsely ground cloves

6 coarsely ground cardamoms

1 teaspoon red chilli powder

6 ozs ghee (170 grams)
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Method

Wash and soak rice for 15 minutes. Cut carrot into small cubes and potato into big pieces. Fry onion slices (one) with green cardamoms, bay leaves until light brown. Add peas carrot rice, coarsely ground spices, salt, red chilli powder and water and cook on medium fire until half tender. Now add small pieces of peeled potatoes and cook on slow fire until tender and water of rice is absorbed. Sprinkle fried onion slices on the top. Serve hot.

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PEAS AND PANEER PULAO

(6 Persons)
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Ingredients

1 lb rice (454 grams)

2 ibs water (6 teacups)

1 lb shelled peas (454 grams)

4 ozs paneer (cottage cheese) (113 grams)

2 onions

2 bay leaves

1/2 teaspoon red chilli powder

5 or 6 ozs ghee (141 or 170 grams)

4 green cardamoms

2 inch pieces of cinnamon

3 cloves

2 teaspoons ground white cumin seeds

Salt to taste

2 ozs cashew nuts (56 grams)
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Method

Soak rice for 15 minutes. Fry qnion slices with bay leaves, cloves and cardamoms until brown. Add water, rice, red chilli powder, salt, ground cumin seeds and paneer. Cook it until tender and water is absorbed. Garnish with fried cashew nuts. Serve hot.
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Ingredients (Paneer)

1 lbs buffalo's milk, (907 grams) or 1/2 kg

1/2 or 3/4 teaspoon ground citric acid
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Method

Boil the milk and then remove from fire. Add citric acid gradually dissolved in one cup of hot water until curdled. Put it in thick muslin cloth and squeeze out the water and then put weight on paneei for 35 mts. Now cut it into square pieces and deep fry in ghee until golden brown.

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POTATO KABAB PULAO

(6 Persons)
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Ingredients

1 lb rice (454 grams)

2 Ibs water (6 teacups)

1/4 teaspoon red chilli powder

1/2 teaspoon ground fresh ginger

2 bay leaves

1 onion

2 teaspoons ground white cumin seeds

1/4 teaspoon ground cinnamon

2 ground cloves

Salt to taste (two teaspoons)
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Method

Wash and soak rice for 15 minutes. Fry onion slices with bay leaves until brown. Add water, rice, spices, ginger and red chilli powder and salt and cook on medium fire until tender and water is absorbed. Remove from lire. On it put fried potato kababs and cover the degchi so that the kababs become a little soft. Serve hot.
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Ingredients (Potato Kabab)

1 lb potatoes (454 grams)

1 teaspoon chopped fresh ginger

2 green chillies

1 teaspoon chopped coriander leaves

2 teaspoon black pepper

Salt to taste

1 teaspoon ground cumin seeds

Ghee for deep frying

1 oz flour for batter (28 grams)
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Method

Boil potatoes until tender and then peel and grate it. Mix ground cumin seeds, salt, black pepper, chopped ginger, coriander and chillies into mashed potatoes. Make small and oval shaped balls. Dust with flour and then dip into flour batter. Fry in hot ghee until golden brown.

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SWEET PULAO
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CARROT PULAO

(8 Persons)

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Ingredients

1 lb rice (454 grams)

5 ozs ghee (141 grams)

10 ozs sugar (283 grams)

6 green cardamoms

2 lbs water (6 teacups)

1 lb carrot (454 grams)

2 teaspoons kawara flavour

1 oz raisins (28 grams)

3 silver leaves

1/2 teaspoon yellow colour

1/2 oz pistachio (14 grams)
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Method

Scrape the carrots and then grate it. Put sugar 8 ozs water and grated carrots in degchi and cook it until it is half tender. Heat ghee and soaked rice, cardamoms, 1.5 lbs water and yellow colour and cook it until water is evaporated. Now add syrup with carrot raisins and cook it until rice is tender. Sprinkle kawara flavour and decorate with silver leaves and pistachio. If there are some grains in rice then cover the rice with wet cloth and cove r the degchi closely and keep it on very slow fire or over the pan of hot water. Serve hot at dinner or lunch.

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KASARI PULAO

(8 Persons)
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Ingredients

1 lb rice (454 grams)

4 or 5 ozs ghee (113 grams or 141 grams)

1/2 teaspoon orange colour

10 ozs sugar (283 grams)

6 green cardamoms

4 cloves8 ozs milk (1.75 teacups)

1.5 lbs water (4.5 teacups)

2 ozs raisins (56 grams)

2 ozs almonds (56 grams)

1/2 oz pistachio (14 grams)

1/4 teaspoon saffron

2 teaspoons kawara flavour

4 silver leaves

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Method

Wash and soak rice for 25 minutes. Put 10 ozs sugar and 8 ozs water in degchi on fire until sticky. Heat ghee with cloves and cardamoms then add rice, orange colour, 1 lb water and cook on slow fire untfl water is evaporated. Now add milk, syrup and saffron dissolved in a little water. Cook it on very slow fire until rice is tender and each grain is separate. Mix blanched almonds (slit in halves), raisins, and pistachio slices into rice and cover the degchi. Sprinkle kawara flavour and decorate with silver leaves. Serve hot at lunch or dinner.

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MANGO PULAO

(8 Persons)

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Ingredients

1 lb rice (454 grams)

2 ozs almond and pistachio (56 grams)

1 teacup of ripe mango pulp

8 ozs castor sugar (226 grams)

1.75 lbs water (4.5 teacups)

4 ozs ghee (113 grams)

2 teaspoons kawara flavour

6 green cardamoms

2 oz cashew nuts and raisins (56 grams)
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Method

Heat ghee and add soaked rice, cardamoms, water and mango pulp and cook it on slow fire until tender and water is evaporated. Put in other degchi and then mix castor, sugar and kawara flavour lightly. Put in oval shaped plate. Decorate with rilver leaves and blanched almond and pistachio slices. Serve hot at lunch.

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SHAI SWEET PULAO

(8 Persons)

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Ingredients

1 lb rice (454 grams)

4 ozs ghee (113 grams)

2 lbs water (6 teacups)

9 ozs sugar (255 grams)

1 oz cherry (28 grams)

1 oz almond (28 grams)

1/2 oz raisins (14 grams)

1/2 oz pistachio (14 grams)

6 silver leaves

6 green cardamoms

4 or 5 ozs khoya (113 grams or 141 grams)

3 tablespoons castor sugar

1/2 teaspoon kawara flavouring

1/2 teaspoon of each colour;— (orange, green, red and yellow.)
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Method

Pick, wash and soak rice for 25 minutes. Make the syrup of sugar with 6 ozs of water. Remove from the fire and keep it aside. Heat ghee, add crushed green cardamoms, rice and 1 lb and 10 ozs water. When the water has been evaporated add the syrup. Simmer until the rice is tender and the syrup has been absorbed, then pour colours separately on the rice. Let the rice remain on fire for 2 minutes. Then remove from the fire, add khoya mixed with castor sugar and kawara, mix well the rice (and keep it covered). Cut cherry, almonds and pistachio for decoration. Pot the rice on oval shaped plate. Decorate with silver leaves, almonds, pistachio and cherry. Serve hot.

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RAINBOW FRUIT PULAO

(8 Persons)
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Ingredients

1 lb rice (454 grams)

9 or 10 ozs sugar (255 grams or 283 grams)

2 lbs water (6 teacups)

4 ozs sultana (113 grams)

2 ozs desiccated cocoanut (56 grams)

4 ozs blanched almonds (113 grams)

2 ozs pistachio (56 grams)

1 oz cheny (28 grams)

8 green cardamoms

2 teaspoons kawara flavour

5 silver leaves

4 ozs khoya (113 grams)

Green, red, yellow and orange colours

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Method

Make a thin syrup of 10 ozs sugar and 8 ozs water. Heat ghee with cardamoms then add soaked and drained rice and 1.5 lbs water and cook it until water is evaporated. Add syrup mashed khoya, fried sultana, cocoanut and almonds and keep it on very slow fire until tender. Now pour 1/4 teaspoon of each colour on rice and cover the degchi closely with lid. Remove from fire. Put pulao on oval shape dish, decorate with silver leaves, pistachio and cherry slices. Serve hot at lunch or dinner on Diwali festival. (If there are some grains in rice then put wet cloth on it and then cover the degchi closely. Cook it ovet the pan of simmering water)

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SPECIAL DIFFERENT COLOURED PULAO

(8 Persons)

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Ingredients

1 lb rice (454 grams)

10 ozs sugar (283 grams)

2 lbs water (6 teacups)

1 oz raisin (28 grams)

1 oz almonds (28 grams)

1 oz pistachio (28 grams)

1/2 oz cherry (14 grams)

4 ozs khoya (113grams)

5 ozs ghee (141 grams)

4 green cardamoms

2 teaspoons kawara flavour

4 silver leaves

Green, red, yellow, oiange colours

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Method

Put sugar and 8 ozs water in degchi on fire until sugar is dissolved. Keep it aside. Heat ghee, fry almonds, raisins and cashew nets lightly. Remove from ghee. Now add soaked rice, cardamoms and the rest of water and cook on slow fire until water is evaporated. Add syrup and cook on very slow fire or over the pan of hot water until syrup is absorbed. Cover the rice with wet cloth until tender. Put it in shallow pan and pour the colours separately on the rice. Mix kawara flavour, fried fruit and khoya. Put in oval shaped plate and decorate with silver leaves, chopped cherry and pistachio. Serve hot at lunch.

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Vegetarian Recipes Around the World . Indian Vegetables .

How to Make Vegetarian Pulao . How to Make SWEET PULAO .