pulao – Indian Culinary Center, NYC

Meat Pulao (rice casserole) with leftovers and a Raita

July 25, 20171 Comment

A couple of weeks ago I made a beef curry which was wonderfully delicious.

https://indianculinarycenternyc.wordpress.com/2017/07/10/sunday-beef-curry-with-potatoes/

What was leftover was not enough to feed 3 people – the number of people in my household and so I repurposed it into a pulao (rice casserole). This was enough to happily feed 3 people and it was also a new dish from leftovers.

I like to cook this way and following are the instructions to make the rice.

I have several recipes for rice on the blog and as most of my recipes, these are suggestions and feel free to use what you have.

Saute an onion and a tsp. of cumin in a tsp of oil. Cook for about five minutes and then add the leftover beef curry (or any curry you may have on hand). Heat through and add frozen peas if you like. Now add a cup of basmati rice (more if you have a lot of leftovers). Stir well and brown the rice a little. Next add 2 cups of water (a little less if there is a lot of sauce in the curry) and bring to a boil uncovered. Taste the water for seasoning – add some salt if you need it.

When the water comes to a boil, lower the heat to a simmer and cover for about 15-20 or until all the water has been soaked up.

Let stand for a few minutes.

In the meantime I made a raita (a yogurt dish with various ingredients like cucumber, onions, tomatoes or herbs).

I had a boiled potato that I diced, a tomato and sliced a red onion. Mixed in plain yogurt. Seasoned with salt, cumin powder and dried mint.

Now serve the rice with the raita.

You have a new and delicious dinner.

Until I cook again!

Meat Ball Pulao (Pilaf)

July 13, 2016July 13, 2016Leave a comment

Some of you may remember I had made giant meatballs last week in a tomato sauce when I was cooking for my Super who was retiring.

I had made so many and I decided to make a rice dish with the left overs.I do this with many left over dishes – rice is comfort food for me and it can take on so many forms.

In Indian food rice is never a side dish – it is easily the main star.

Start with sauteing an onion in oil.

At this stage I would’ve added some whole spices like cloves, cinnamon stick and cardamom but the meatballs were plenty seasoned and there was also the tomato sauce.

After browning the onions, I added the sauce of the meatballs and then about 2 cups of Basmati Rice. Brown the rice for a couple of minutes and then add 3 cups of water.

Next add place the meatballs on top of the rice and bring to a boil.

Lower the heat to a simmer and cover.

In about 20 minutes you have a glorious meal.

I hope you try this and change your leftovers around or make it a brand new dish.

Until I cook again!

A Simple Basmati Pulao (pilaf) with Peas and Onions

October 28, 2015April 26, 20172 Comments

Basmati rice is a staple in most Indian households.

There are many ways that we prepare it. Sometimes it is the star of the meal and at others it is a side dish.

This dish is my go to comfort meal that is ready in about 20 minutes. I make it often and if you just change up the vegetables or other ingredients you add – you have a new dish each time.

And another thing: something I always knew but recently read a study to verify it is also exciting news. And that is that some frozen vegetables like peas can have more nutrients when frozen. Following is the link for the study:
http://www.thekitchn.com/are-frozen-vegetables-as-good-for-you-as-fresh-heres-what-you-need-to-know-244911?utm_source=k_daily&utm_medium=email&utm_campaign=04262017

So my sweet friend who I call my sweet has been trying to cook for himself and this is one dish that I know he will enjoy.

Here goes. It is very simple really.

The spices:

1 tsp. black mustard seeds or cumin seeds

2 cardamom pods

1 bay leaf

a few dry red chilies (optional)

In a tbs of oil, add the spices and cook for a minute or until the mustard seeds pop. Once they pop, add a red onion slice along with a tsp of salt and saute for about 5 minutes until they are brown and caramelized.

Once the onions are nice and brown, add a cup of frozen peas or any other frozen vegetable you like.

Stir for a minute or so and then add 2 cups of basmati rice. Now stir again to brown the rice a little.

Next add 4 cups of water and stir to break up any lumps that the rice has formed. Taste the liquid for salt and bring to a boil on high heat uncovered.

Once it comes to a boil, cover the pot and lower the heat to low.

18 -20 minutes later you have beautifully cooked rice.

Turn off the heat and let stand for about 10 minutes.

Fluff the rice with a fork and serve hot with yogurt and pickle or lentils.

You have dinner!

Until I cook again!

Pulao with Paneer (home made cheese, potatoes, split peas and green peas)

June 16, 2015Leave a comment

indianculinarycenter:

Every culture has a comfort food – soup, pasta, roast chicken. Mine is Pulao (rice casserole, traditionally made with Basmati rice and some vegetables and spices).

It is so easy to make and you can make it in just about 20 minutes.

This dish includes my most favorite vegetarian protein – Paneer. It is a home made cheese that is so easy to make – recipe one of these days. You can also buy a packet of it in most Indian grocery stores.

1 onion sliced

2 cups Basmati rice

1 tsp black mustard seeds

6 curry leaves (optional)

4-5 dry green chilies (or jalapenos)

2 tbs. oil

4 potatoes diced

1 cup frozen peas

½ cup split yellow peas

1 lb. paneer diced

2 cups canned tomatoes, crushed, or 2 tomatoes diced

3 cups water

salt to taste

Heat a pot over high heat and add oil. Add the mustard seeds, curry leaves and chilies.

You will hear the mustard seeds pop – as soon as they stop popping add the onions and sautee for about 10 minutes or until they are golden brown. Add the potatoes, peas, rice, paneer and tomatoes. Add the salt and water.

Bring to a boil uncovered.

As soon as the liquid comes to a boil, lower the heat to the lowest that your stove will allow and cover.

In 20 minutes the rice should be ready and the liquid should have all evaporated.

Turn off the heat and leave covered for about 10 minutes.

Fluff with a fork and serve hot with yogurt.

Enjoy.

Note: substitute with other vegetables or use chicken and fish.

Be creative.

Until I eat again!