Pulao is my hands down choice for weekend lunches for it is: versatile with umpteen variants, less spicy & oily, goes with any side-dish, balanced, delicious & inviting and above all it is easy peasy. I’ve personally tried various versions and this weekend trial was with channa pulao with onion-cucumber raita; it was a thumps up with TH.
- 1. Chickpeas black - 1/2 cup
- 2. Brown Rice - 1 cup
- 3. Onion - 1
- 4. Oil - 1 tbsp
- 5. Bay leaf - 1
- 6. Cloves - 3
- 7. Cardamom - 2
- 8. Cinnamon - 1" piece
- 9. Mint Leaves - few springs
- 10. Chili powder - 1/2 tsp
- 11. Turmeric powder - 1/4 tsp
- 12. Salt as per taste
- 13. Biriyani masala - 1 tsp (optional)
- Wash and soak chickpeas overnight. Wash and soak brown rice for 15 minutes before cooking. Slice the onion.
- Heat oil in a pressure cooker and fry whole spices in it (bay leaf, cinnamon, cloves, cardamom) and also saute onion and mint leaves in it.
- Add soaked rice and chickpeas and dry masala, viz. chili powder, turmeric, biriyani masala. Fry for a minute and then add enough water and salt to cook.
- Pressure cook the pulao for three whistles and serve with raita or gravy of your choice once the pressure subsides.
- If accompanied by any spicy gravy, avoid dry masala and add a slit green chili for flavor, else if the pulao is served with raita make it spicy to suffice by itself.
அறத்தாற்றின் இல்வாழ்க்கை ஆற்றின் புறத்தாற்றில்
போஒய்ப் பெறுவ எவன்.
In what other way can one reap fruits that a householder gains through his/ her virtuous being.