Thursday, October 31, 2013

Forbidden Rice Pulao

Cooking at home away from home is real fun and also a learning experience. Here in Portland, I just raid my daughter-in-law's pantry, lay my hands on ingredients which I had never cooked before and start playing with them ! Here is my simple Vegetable Pulao where I have used " Black Rice" instead of the usual Basmati rice. In ancient China black rice was cultivated only for the Emperor's consumption. The superior quality grain was forbidden to the general public and hence it was also known as "Forbidden Rice". The black grain looks like the long Basmati rice. 

Chinese Black Rice - 2 cups ( soaked overnight) 
Chopped Carrots - 1 cup 
Green peas - 1 cup 
Chopped onion - 1/2 cup 
Finely chopped green chillies - 1 tsp 
Finely chopped fresh ginger - 1 tsp 
Finely chopped garlic - 1/2 tsp 
Finely chopped fennel stem with leaves - 2 tbsps 
Salt - 1 3/4 tsp
Sesame oil - 1 tbsp 
Cumin seeds - 1/2 tsp 
Cinnamon - 1'' piece 
Cloves - 4 
Cardamon- 2 

1. Heat oil in a pan and add the cumin seeds and allow to splutter. 
2. Add cinnamon, cloves and cardamom. 
3. Stir in onion and garlic and fry till golden in colour. 
4. Add the chopped ginger, green chillies and the fennel stem and saute for two minutes. 
5. Drain the presoaked Chinese Black rice and add it to the seasoning. 
6. Saute until dry and stir in the carrots and peas. 

7. Add salt and four cups of water and bring it to a boil. 
8. Lower the flame, cover and cook stirring occassionally. 
9. Cook till all the water is absorbed and till the pulao is done. 

Enjoy the nutty flavour of the Forbidden Rice Pulao with any gravy of your choice.

1 Post your Comments:

S.R.Ramachandran said...

It was as good as Veg.Pulao. Everybody liked it. Appa