lucknow & awadh
Mutter pulao Green pea pilau This is one of the simplest pilau rice preparations that you will ever come across. Traditionally in Lucknow and central states, pilaus were of many varieties and often used several ingredients together. In fact, pilaus were considered to be more exotic and special than biryanis, which were thought to be “rough and ready.” The basic difference between boiled rice and pilau rice is not the use of spices but the method of cooking. Boiled rice may be cooked with spices, but the cooking liquid is drained away at the end, similar to when cooking pasta. For pilau rice, it is important to use just the right quantity of water, since it should all be absorbed when the rice is done. Rice has more flavor and nutrients when cooked by the pilau method. ingredients 14 oz (400 g) basmati rice 1 /3 cup ghee 1 tsp cumin seeds 1 /2 tsp cloves 1 cinnamon leaf or bay leaf 4 green cardamom pods 1 cinnamon stick
2 red onions, finely sliced 4 oz (100 g) frozen peas, thawed 1 tbsp salt 2 tsp shredded mint leaves 2 tsp chopped cilantro leaves
method Wash the rice in cold running water, then soak in enough cold water to cover for 20–25 minutes. Soaking the rice reduces the cooking time and prevents the grains from breaking while cooking. Heat the ghee in a heavy-based dutch oven over medium heat and add the whole spices. When they crackle, add the sliced onions and sauté until they are golden brown. Add the peas and sauté for 2–3 minutes. Pour in 31/2 cups water. Add the salt, cover, and bring to a boil. Drain the soaked rice and add to the casserole pot. Cover again and bring back to a boil. Cook, covered, for 8–10 minutes over moderately high heat. From time to time, remove the lid and gently stir the rice, keeping in mind that too much handling can break the rice grains. When the water is nearly all absorbed and you can see small holes on the surface of the rice, sprinkle the mint and the cilantro over it. Cover the casserole dish tightly and reduce the heat to low. Cook for a further 10 minutes. Alternatively, finish cooking the rice in a preheated 250°F (130°C) oven for 10 minutes. Serves 4
deliciously perfumed
60
NOTE To make the pilau in a microwave, follow the recipe up to the stage of adding the peas. Then add the salt and the soaked rice and mix lightly for a couple of minutes, until the grains of rice are coated with oil. Transfer to a microwave container. Pour the measured quantity of water over the rice, cover with plastic wrap and prick it to make a few holes. Place in the microwave and cook for 18–20 minutes. Allow the rice to rest for 5 minutes, then transfer to a serving dish. North India