Pulao

Pulao Masala Spice Mix
NOTE: This is heaps for couple of dishes I make it in advance and store it in air tight container
4 tablespoons Coriander Seeds
8 Star Anise (flowers)
2 teaspoon Cumin Seeds
4 x1 inch Cinnamon Sticks
5 Cloves
1 teaspoon seeded Cardamom

• Roast all the ingredients in a skillet; you will know it’s ready when you smell the aroma of the spices. (Do not wait for the spices to turn very dark or else it will have the burnt taste)
• Grind the spices (needs to be fine) ,cool and store in an air tight container

Veggie (Tender Pieces – Sanitarium) Pulao
· The tender pieces are half-cooked separately initially before put in together with rice.

Ingredients
1 Tin Tender Pieces – Sanitarium

1 Tin Tender Pieces – Sanitarium
2 large red onions (or brown onions)
4-5 cloves of garlic paste
3-4 Green chillies chopped finely
2-3 black Cardamoms (Elaichi)
½ tsp Red chilli (Lal Mirchi) Powder
½ inch Cinnamon (Tuj/Dalchini)
2 Cloves (Lavang)
4 tblsp Oil/Ghee - Preferably (clarified butter)
Sea Salt (Namak) to taste
¾ tblsp Pulao Masala

How to make the tender pieces for veggie pulau; - Part 1
1. Heat oil in a pan and fry the onions till golden brown, add garlic and chillies, cinnamon, cloves and cardamoms. Sauté for 1 minute.
2. Add pulao masala and sauté for 1-2 minutes; add the tinned nutmeat tender pieces, chillies and salt to taste stir well.
3. Cook for 6-8 minutes and take it off the heat, set aside.

How to make veggie pulao with Nutmeat tender pieces Part - 2

Ingredients
1 pre-cooked (Part -1) Nutmeat Tender Pieces
1 cup dry washed Basmati Rice (Chawal) (double water; here 2 cups of water)
2-3 Bay Leaves
2 large red onions (or brown onions)
5 cloves of garlic paste
3-4 Green chillies chopped finely
2-3 black Cardamoms (Elaichi)
½ tsp Red chilli (Lal Mirchi) Powder
1½ inch Cinnamon (Tuj/Dalchini)
2-3 Cloves (Lavang)
4 tblsp Oil/Ghee - Preferably (clarified butter)
Sea Salt (Namak) to taste
1¼ tblsp Pulao Masala
½ cup fresh/frozen Peas (Matar)
½ cup carrots chopped into1cm cubes
200 gms Cauliflower (Phool gobi) Florets (0ptional)
4 tblsp finely chopped Coriander (Dhania)
4-5 tsp finely chopped Shallots (Spring Onion)


How to make the tender pieces for veggie pulau;
1. Heat ghee in a pan and fry the onions till golden brown, cinnamon, cloves, cardamoms and bay leaves. Sauté for 2-3 minute.

2. Add the garlic paste and sauté this for 1-2 minute.

3. Add the green chillies stir, then add in all the dry ingredients, sauté this for a minute.

4. Add the dry washed basmati rice and keep stirring this cook for at least 2 minutes or as the rice grains look snow white.

5. Upon this add the curried Nutmeat Tender Pieces and thoroughly mix these through the rice, add the water, and all the veggies.

6. Cook on slow heat for 1hour or till the rice soaks up all the water.

7. Serve with Raita or any chuntey to your liking.