When I think of pulao, only one thing comes to mind, It is a makeover to a simple rice dish in which it is accessorised with as many ingredients as you can think of. A regular rice dish is so humble and versatile that by adding a few other things, it becomes a whole meal in itself. These awesome rice dishes are like pulao, biryanis one-pot meals, etc.
By adding veggies, meats, or nuts it becomes not only tasty but also colourful that works as an appetizer. All these goodies add the flavours and nutritive value to the pulao.
Today when I decided to prepare a veg pulao, I added nuts and berries to it. ( as these were left in my pantry in sufficient quantity after baking a nuts’n berry cake) A few of these things along with mixed veggies took its taste to another level. Cranberries, raisins, and dried apricots gave it a sweet-sour taste and nuts added the crunch to the veg pulao. This nuts n’ berry pulao reminds me the famous IRANI BERRY PILAF . Allow me to share the recipe with all of you
| Nuts n Berry Pulao /IRANI BERRY PILAF |
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Preparation time – 20 minutes
Cooking time – 25 minutes
Coarse – main
Cuisine – Middle Eastern
Servings – 4-5
INGREDIENTS -:
1 – Long grain basmati rice – 1 cup (250 gms )Washed and Soaked for 20 minutes
2 – Sufficient water for boiling or 4 cups
3 – Thinly sliced Onion – 1 big sized
4 – Thinly sliced carrot – 1 big sized
5 – Green peas – 1/4 cup
6 – Mixed nuts and berries (cashew, pistachios, raisins, cranberries, and dried apricots) 1/2 cups or 125 gms
7 – Milk – half cup
8 – Ghee – 1 tbsp
9 – A few saffron/Kesar strands
10 – Salt – to taste
METHOD -:
1 – In a saucepan keep the rice for boiling. Let the rice boil until 75% or until 1 bite is left
2 – In the meantime, pan-fry onion and carrot slices till golden brown (Avoid overcooking plz)
3 – Blanch peas and transfer them to cold water so that they do not lose colour
4 – When the rice is boiled, Strain them through a sieve and keep aside
5 – Mix together milk, ghee, and saffron strands and heat them to incorporate the three
6 – In the same pan in which veggies were fried spread half of the boiled rice as the 1st layer
Spread half of the cooked veggies berries and nuts as the 2nd layer
Again rice as the 3rd layer
and the remaining veggies, berries, and nuts as the 4th last layer
7 – Sprinkle milk-ghee mix all over and cover the lid
Cook this pulao at a very low flame for more than 10 minutes
8 – Switch off the gas and let it remain covered in its steam for a few more minutes
9 – Open the lid and enjoy the heavenly tasty nuts n’ berry veg pulao with plain curd or raita
