Hola gente! I had tank list of dreams to chase soon after PhD, like very student have, to do this to do that, my list is still growing. One on the priority is to travel to Spain, Iceland, Athens and once again to Rome to eat all over again and again! let me see how far i can go. When mum was here we planned but couldn’t get them working, winter was too rough on her. But we had gala time with heavy baking and shopping. She flew to India and i’m back to work as post doctorate researcher for short term, not doing much of research work i seriously mean it! You know dissertation hang over, i need full solid holiday to get out of it, which i hardly see any near! There are more than 15 recipes, many trip photos to edit and post, which should be one among the wish list….so better get active and stop ranting (note to self).
Lets go to Kashmiri pulao which mum made last year, for my Finnish God parents they thoroughly enjoyed it. Since combination of fruits, nuts and salty rice is something special. Not many may like and i can’t handle pineapple there. The very tiny tinky pineapple in photo was used just for the photoshoot. The use of fruit can be according to ones own choice, make sure to mix the fruit with lukewarm rice just before you serve, to prevent cooking of fruit, if done well in advance pulao may become slushy.
150 gram basmathi rice
1 tbspn ghee
1 tbspn oil
1 large onion sliced
2-3 green chilies slit
3 bay leaves
1 star anies
2 mace of nutmeg
good pinch of black cumin seeds/shajeera
2 inch cinnamon
1/4 tspn ginger garlic paste
Salt to taste
Water required according to rice variety ( I used 1 and half glass of water)
Cut fruits 100 gram or more depending on your taste (we used apple, orange, grapes, mango, pomegranate and pear)
Almonds 10 numbers skinned and fried to golden brown (to skin soak almonds in water and peal the skin)
Cashews 10 numbers fried to golden brown
1 tbspn of finely chopped coriander
Soak basmathi rice for 30 minutes. In a big pot (heat medium high), add oil and ghee. When oil warms up, add in cinnamon, cloves, star anies wait for 30 seconds for them to warm, then quickly add in bay leaves, mace of nutmeg, green chilies. Next onion goes in soon after the spices starts to splutter, fry the onions till they turn transparent or pale pink, don’t fry for too long or colour of rice will change (manage heat accordingly). Followed by quick frying of ginger garlic paste till raw flavor subsides. Drain the rice and and add in and fry for about 2 minutes. Add required amount of water, salt and cook for 2 minutes on high heat, then turn it to medium heat for about 12 – 15 minutes. Check after 10 minutes if the rice is 75 % cooked and turn the heat to low. (If you are using hot plate turn off the heat) and let them rest for another 10 minutes. After which give it a very gentle stir. Mix cut fruit, chopped coriander and fried nuts with lukwarm rice and serve immediately!
To prevent oxidation of fruits squeeze few drops of lemon juice.