Anglo-Indian Food and Customs by Patricia Brown

Author:Patricia Brown [Brown, Patricia]
Language: eng
Format: epub
ISBN: 9789351181408
Publisher: Penguin Books Ltd
Published: 2013-01-09T16:00:00+00:00

Green Masala Pulao

Serves 4-6 persons

2 cups Bamati rice

¼ cup vegetable oil

1 medium onion, sliced fine

2 2" pieces of cinnamon

4 whole cloves

4 whole green or white cardamoms, split

8 flakes of garlic, peeled and chopped

2" piece of fresh ginger, peeled and chopped

1 medium bunch fresh coriander, washed and chopped

2 green chillies, chopped

½ level tsp turmeric powder

2 cups stock

½ cup beaten curd

1 tsp salt, or to taste

1½ cup water

Preheat oven to 180° C. Wash rice in tepid water, drain and set aside. Place a heavy-based pot over moderate flame and pour in oil. When the oil is hot, add sliced onions and the next three ingredients. Fry until the onions are a golden brown colour. Grind the next four ingredients to a paste and mix with turmeric powder. Lower heat, place the masala paste in the pot and fry, stirring frequently to ensure the spices do not adhere to the bottom of the pot. Add rice, and continue frying until the grains of rice are well coated with the spice mixture. Add two cups of stock and beaten curd. Add salt. Pour in water. Stir the rice/stock mixture once more to blend. Cover the pot and place in preheated oven. Bake green masala pulao until the grains of rice are cooked through. Remove from oven and allow the pulao to ‘air’ for about ten minutes. Remove whole spices that rise to the top. Fluff the rice to separate the grains. Pile high on a platter and serve.

To garnish green masala pulao, scatter chopped green coriander leaves over top and place halved cherry tomatoes at intervals around the platter.

Serve with dry fried meat, or masoor dal, potato sabzi and kachumbur.

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