Best Dads Half Way Sindhi Half Way Yellow Rice Pulao Recipes

DAD'S HALF-WAY SINDHI & HALF-WAY YELLOW RICE PULAO

Steps:

• Heat oil in a large pot on medium flame for 3 minutes.
• Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.
• Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.
• Add the cumin and mustard seeds followed by the green chillies.
• Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.
• Once they stop fighting in the pot{pun intended!
• },i.
• e, to say when they stop spluttering and crackling, add the curry leaves.
• Stir-fry for 3 minutes.
• Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.
• Stir in the turmeric powder.
• Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.
• Then, add the drained rice and stir in the water.
• Increase heat and bring the mixture to a boil, stirring continuously.
• Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.
• When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.
• Remove from flame.
• Fluff rice with a fork.
• Serve this delicious pulao as a side dish with a curry or as we prefer with our Doodhi Chane ki dal{recipe number:76992} and some fat-free yogurt on the side.
• Your in for the best Indian food ever!
• Enjoy!

AFGHANI (KABLI) PULAO

Steps:

• Soak the rice in cool water and rinse a few times till the water runs clear.
• Add 1 whole onion skin removed and cut in half to pressure cooker, add 1 whole garlic head most layers of skin removed, add cinnamon stick, 4 cardamom pods lightly crushes in mortal and pestle, add 4 cloves, coriander seeds, 1 tsp black pepper, paprika, 1 teaspoon cumin seeds, salt and sugar. Seal lid on pressure cooker and turn heat to high. Cook till pressure cooker whistles once then turn heat to medium. Wait for 2 more whistles then turn off the heat.
• While broth is cooking chop the other onion. Julienne the carrots. Rinse the rice a few more times.
• Once pressure has released open the pressure cooker and strain the broth into a bowl and set aside. Clean out the pressure cooker then add 1 tablespoon canola oil And sauté the chopped onion in it till carmelized. Add the carrots and sautéed till soft. Add the raisins, almonds and the strained rice. Add the remaining teaspoon of cumin seeds and black pepper. Add the remaining 1 clove and 1 cardamom crushed to a powder. Mix all together in the pressure cooker then add the broth. If the rice is soft to taste at this point then only add enough water to just cover the rice, if the rice is still hard the Add enough water to go 1 centimetre above the rice. Turn on high. Seal the pressure cooker then wait for the first whistle. Once it whistles turn the heat down to medium and cook 5 minutes then remove from heat. Wait 7 minutes then release the pressure. Remove rice from pot to stop from over cooking.

PULAO

Steps:

• Thoroughly rinse the rice in a fine-mesh sieve until the water running under the sieve looks clear. Soak the rice in water in a medium bowl for 15 to 20 minutes - close to the time it'll take for you to assemble the other ingredients and cut the vegetables. Drain the rice, ensuring there isn't any excess water dripping off the grains (this will result in mushy pulao).
• In a medium Dutch oven, melt the ghee over medium heat. Add the cumin seeds, and once they start to brown and dance around in the oil, about a minute, turn the heat down to low and add the remainder of the spices (black peppercorns, cinnamon stick, bay leaves, cloves, cardamom, turmeric). Cook, stirring, for another minute, until fragrant, turn the heat back up to medium and add the vegetables and rice. Toss to coat everything in the oil and spices, and cook, stirring occasionally, until the potatoes are just beginning to soften, 2 to 3 minutes.
• Add the salt and 2 cups water and bring to a boil over high heat. Once it's boiling, turn the heat down to low, cover and cook for about 15 minutes (if your burner is small, this could be more like 20 minutes). Then, remove from the heat and let the pulao sit, undisturbed and still covered, for 10 minutes. Uncover and gently mix. Serve with papad, yogurt and achaar or simply drizzle with ghee.

KAVITA SINGH'S PLAIN RICE PULAO

Steps:

• Clean the rice thoroughly. Soak for at least 1/2 hour in 2 cups of the water.
• Heat the oil in a heavy bottomed pan. Add the ginger and onions and fry on medium heat for a few minutes - just until it begins to brown.
• Slightly crush the cumin seed, cloves, cinnamon stick, cardamom pods and red chili. Don't pulverize, just crush enough to release flavor. Add the crushed spices to the onions. Fry for a few more minutes.
• Carefully pour the water off of the rice and into the cooking pan (the rice will be added later). Add the remaining 1 1/2 cups of water to the pan. Bring this water/onion/spice mixture to a boil.
• Add the rice and salt to the boiling pot. Stir gently.
• Cover with a tight lid and allow the rice to cook over medium heat for 15 minutes. Remove from heat, fluff with a fork and garnish with the chopped coriander leaves.
• Serve with curry - Thermomix Yogurt Chicken is excellent, or Kavita Singh's Tardka Daal or yogurt. I've posted the recipes for the chicken and daal on Food.com.

TASTY INDIAN PULAO RICE

Steps:

• Heat the oil and fry onion until softened.
• Add all the other flavouring ingredients except rice, sultanas, and stock. Heat until becoming aromatic (don't burn them!).
• Add rice, sultanas, and stock, mix.
• Simmer for 10 to 15 minutes depending on the rice you are using. Best way is to check every now and again to see how far along they are.
• If necessary drain excess stock, season, and serve.

INDIAN RICE (PULAO)

Steps:

• Place saffron threads into boiling water, set aside to steep.
• Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
• Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

RICE PULAO

Steps:

• Wash rice, rinse and set aside to drain.
• In a large saucepan saute onion in the oil until soft.
• Add the cumin seeds and mustard seeds and cook for two minutes.
• Add the salt and all the powdered spices and mix well.
• Add the rice and mix until the rice is well coated by the spices.
• Add the remaining ingredients including the boiling water.
• Cover the pan with a sheet of foil and its lid. Try to get a good seal.
• Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
• After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
• Serve with curry or enjoy on its own!

MIXED DHAL

Steps:

• Mix the lentils together in a large bowl and wash in several changes of water.
• Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
• Cook, stirring, until onion is soft, and starting to brown.
• Add the seeds and powdered spices, and cook, stirring until fragrant.
• Add the lentils along with the undrained tomatoes and stock, and stir to combine.
• Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
• Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
• Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.