WE ARE WHAT WE EAT

This blog is specially designed for young, upwardly-mobile families where men and women are highly educated but, somehow have found no time in their busy and active youth to learn household arts. The posts in this blog gives to such bright young people, living at home or abroad, all that they would like to know about Indian food.

This blog is a stepping stone towards the integration of India's fabulously varied cuisine. It also tells briefly about the concepts of food and the role food plays in our social and cultural lives. The personality and ambience of every state are also described as an introduction to the selecetd recipes.

Wednesday, April 9, 2008

How to prepare Chickpea and rice pulao

Serves: 6
Cooking Time: 1 hour 30 minutes
Ingredients:
500 gms basmati rice washed and drained, 6 peppercorns,
250 gms Kabuli chana, 3 tbsps ghee, 2 cloves
2 cardamoms, 1 stick cinnamon,
1 onion sliced finely and fried crisp,
Salt to taste

Steps to prepare Rice pulao:
  • Soak chana overnight with a pinch of soda bicarb in water. Boil for 30 minutes in a pressure cooker.
  • Heat 2 tbsps ghee and fry the cloves, cardamoms, pepper and then the rice. Pour double the quantity f hot water and add the bay leaf. Cook till rice is 3/4 done.
  • Add boiled chana and salt. Simmer on a low fire till each grain is seperate.
  • Garnish with fried sliced onion.
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