The Art of South Indian Cooking by Aroona Reejhsinghani

Author:Aroona Reejhsinghani
Language: eng
Format: epub
Publisher: Jaico Publishing House

RICE DISHES

Mutton pullao (Mangalore)

500 grams rice. 1 kilo mutton, cut into serving portions. 2 big onions, minced. 2-inch piece ginger, minced. 4 flakes garlic, minced. 1 medium onion, cut into thin rings. 4 red chillies, broken into bits. 2-inch piece cinnamon stick, broken into bits. 6 cloves. 6 peeled cardamoms. 25 grams each of fried cashewnuts and raisins. Salt to taste.

Wash and soak rice in water for 1 hour. Fry the onion rings till crisp and golden. Cover mutton with hot water and boil till tender. Drain out the stock and set aside. Heat 4 tblsps. ghee and put in the whole spices and chillies. Fry briefly, then put in minced onion, garlic and ginger and fry to a golden colour. Drain out the water from rice and put in. Mix well and then put in the mutton stock along with enough water to stand 1-inch above the level of the rice. When the rice turns almost tender and dry, add the boiled mutton. Cook till the rice turns completely tender and dry. Serve hot garnished with fried onion rings, raisins and cashewnuts.

Chakkarai pongal

500 grams rice. 1 cup moong dal. 1 litre milk. V kilo finely grated jaggery. 100 grams ghee. 50 grams each of fried cashewnuts and raisins. 1 tsp. cardamom powder. ½ tsp. grated nutmeg.

Roast dal till light red. Heat ghee and put in rice and dal and milk and cook till both the rice and dal are soft. Add jaggery, nutmeg and cardamom powder and cook over a slow fire till the jaggery is dissolved and absorbed into the rice. Serve hot garnished with nuts and raisins.

Chitrana (Mysore)

2 cups boiled rice. A big handful sliced coriander ieaves. 25 grams fried cashewnuts. A few curry leaves. ¼ tsp. turmeric powder. A pinch of asafoetida. Juice of 1 lime. 1 tsp each of channa and urad dal. ½ tsp. mustard seeds. 2 red and 2 green chillies. Salt and chilli powder to taste.

Heat 2 tblsps. oil and put in mustard seeds, dals and red chillies. When the dals turn red add the rest of the ingredients with the exception of cashewnuts, coriander and rice. Mix well and then add rice and mix it thoroughly with the fried mixture. Serve hot garnished with cashewnuts and coriander leaves.

Chicken pullao

500 grams rice. 1 chicken, disjointed. 4 green onions, finely sliced. 2-inch piece cinnamon stick, broken into bits. 6 cloves. 6 peeled cardamoms. 1 tsp. garam masala. 1 medium onion, cut into thin rings. 2 hard-boiled eggs, shelled and quartered. 25 grams each of fried finely sliced almonds, cashewnuts and raisins. ½ tsp. turmeric powder. Salt to taste.

Fry the onion rings till crisp and golden. Cover chicken with hot water, put in onions, ginger and salt and garam masala and boil till done. Cool and remove chicken from its stock and set aside. Heat 4 tblsps. ghee and put in the whole spices and turmeric and fry briefly. Add rice, mix well and pour in chicken stock along with enough water to stand 1-inch above the level of the rice.

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