- 1) 2 cups basmati rice
- 2) 2 teaspoon freshly made garam masala ( grind together 4 cardamom, 1 inch cinnamon and 1 teaspoon pepper corns )
- 3) 2 medium size carrots
- 4) 1 cup raisins
- 5) 2 tablespoon ghee (clarified butter)
- 6) 2 teaspoon sugar
- 7) Salt to taste
- 8) 2 bay leaves
- 9) 8/10 black pepper corns
- 10) Chopped dry fruits for topping
- For Korma
- 1) ½ kg cubed vegetables of choice ( potatoes, beans, cauliflower etc)
- 2) 2 large onions, chopped
- 3) 1 tablespoon ginger garlic paste
- 4) 1 cup beaten curd
- 5) 2 ripe tomatoes, chopped
- 6) 3 to 4 red or green chilies, ( can take more ) chopped.
- 7) ½ teaspoon turmeric
- 8) 1 teaspoon cumin powder
- 9) 1 teaspoon pepper powder
- 10) Salt to taste
1) Wash and drain the rice.
2) In a large vessel heat some ghee and add the bay leaves and pepper corns.
3) Add six cups water and let it boil.
4) Add the rice to water and add salt.
5) Stirring occasionally, cook the rice half way, drain in a colander and transfer to another heavy bottomed pan. Do not level it, make a heap instead.
6) Cut carrots into long thick sticks.
7) Heat the 1 teaspoon ghee and fry the raisins.
8) Remove the raisins and add the carrots and add remaining sugar. Cook on low flame, let it caramelize.
9) Remove the carrots and heat the remaining ghee (for pulao) in the pan.
When it is hot add the garam masala and remove from fire. Pour immediately over the heap of rice.
10) Spread a napkin on a table, place the lid of the pan on it. Tie the opposite ends of napkin on the lid.
11) Place the lid (so covered in napkin ) over the pan and keep on very low flame, to finish the cooking.
12) While the rice is cooking heat ghee for korma in another pan and fry chopped onion, till they turn golden.
13) Add the ginger garlic paste, turmeric, cumin powder and pepper powder.
14) Add the vegetables and enough water to cook them.
15) When they are cooked, add salt, tomatoes and chilies.
16) Add beaten curds, mix well and remove from fire.
To assemble, take some korma in a dish. Arrange the pulao around it. Top with carrots, raisins and dry fruits.
Your aromatic and mildly spiced pulao is ready.