Know Food!

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Sunday, October 10, 2010

Sweet Pulao (Meetha Pulao)

This is a pulao dish that’s popular in Assamese cuisine. Even though it is predominantly for non-vegetarians to be had with chicken curry, vegetarians too can savor it with Bengal dal gram (chana dal).

Ingredients:

  • Two to three cupful of basmati/broken basmati rice (bhonga basmati)
  • Two-three tablespoons of pure ghee (gorur gheeu)
  • Four-Five medium sized onions (piaz)
  • Two medium sized carrot (gajor)
  • About 50 gm peas (matar)
  • 10 cardamoms (elaichi)
  • About 50 gm cashews/peanuts (kaju/badam)
  • Around 15 raisins (khismis)
  • Two bay leaves (tej paat)
  • Two tablepoon sugar
  • Salt to taste

Method:

Soak the rice beforehand for about an hour or two. Drain the water from the rice and dry it. In the meantime, soak the cashews, cardamoms, raisins and peeled peas in a bowl and keep them for about an hour or two. Cut the onions and carrot into thin pieces and keep them ready.

Then heat the ghee in a cooker and add the onions, bay leaves, carrot, peas, and fry them for some time. As they turn golden, add the rice and cook them for a while in low flame. Add sugar and salt and keep stirring the mixture till you get a golden tinge.

Add hot water just above the level of the rice. This is the most crucial part of the entire cooking process because if you pour less or more water than called for, your pulao will be a disaster. Pressure cook to a single hoot and let it cool. Your pulao is ready to serve two to three people. Best when had with chicken curry!

5 comments:

  1. Have had sweet pulao at home many times, but this one I gotta try with its variations (this sunday maybe). But I'll do it with kosha mangsho, I've always liked mutton better than chicken. Barnali, I just wish you'd left the carrots out, makes me feel so "Bugs Bunny!" ;-)

    ReplyDelete
  2. Yes it shud taste good with mutton too...do try it and let me know how it turns out...carrots are used to give color to the pulao...No you won't get the bugs bunny feel if you cut the carrots into very thin pieces, which is actually the way to go about. I used small chunks becos Abhijit prefers it that way...!

    ReplyDelete
  3. Yes..got some veg item atlast :-) i ma gonaa try this..this seems to be yummy..i will add one more thing in the ingredients list...cauliflower and green dhaniya leaves to add some more flavour to the dish..Good doing Barnali ...Keep it up..

    ReplyDelete
  4. Barnali - When is the real Khorisa Dish uping up on the blog?

    ReplyDelete
  5. Very soon Balram...maybe next week..so stay tuned...:)

    ReplyDelete