Traditional pulav

Pulav is a dish in which rice is completely cooked with masalas.It can be cooked with meats and vegetables also.But,coming to this recipe which  is completely different as it is only cooked with few spices.This is my mom's signature dish.Though I cooked several times,still i keep calling mom everytime I cook,because I don't want to miss  actual taste.Today morning again I called my mom and spoke with her.As I mentioned mom that am going to post this today.She told me estimated measurements,but I put in exact measurements to publish in my blog.Usually we have it with mutton curry or chicken curry and side dish of vada also. I born brought up coastal side of Andhra pradesh. we used to have this full meal during festival of kanuma which comes after Makara sankranthi.Finally got opportunity  to post this recipe.Posting this recipe in BM#65 under the theme rice dishes.

INGREDIENTS:

• Rice 4 cups( 250 ml cup)
• onions 2 medium or 1 big
• Garlic&garlic paste 2 tbpns
• coconut paste 2 tbspn
• Poppy seeds 1 tbspn
• Daniya 2 tbspn 
• cinnamon 2
• cloves 2
• cardamom 2
• Ghee 2 tbspns
• Bay leaf 1
• cashew nuts 4 to 5
• salt to taste

Preparation: 

• Blend onions into fine paste keep aside. Take fresh or frozen coconut, make fine coconut paste.(blend separately coconut and onion pastes)keep aside.
• Next blend all masalas(poppy seeds,daniya,cinnamon,cloves,cardamom) keep aside.

• Procedure:
• For pulav
• Heat ghee in a pan,once it is hot add  cashewnuts fry until little brown.Take out, keep aside.
• Add bay leaf followed by onion paste fry well in medium flame until oil oozes out of the paste.Then add ginger garlic paste fry few more mins.
• Now add coconut paste fry a min,add garam masala which was blended.saute few more mins.
• Time to add rice( soaked in water for an hr, soaking not compulsory) fry rice for 2 more mins in medium flame in the masala paste.
• Add cashew nuts, and 6 to 7 cups of water.Shift this to a rice cooker and cook it.( select white rice option)Traditionally mom used to cook this in open container with lid on.( you may add 8 cups of water )
• Yummy pulav is ready.This is very good with non vegetarian dishes..Vegetarians can try with any spicy curry.

For Goat curry recipe here

NOTE: The key taste depends on how the way you fry each ingredients..Fry in medium flame carefully..Don't burn the spices or else pulav will be pungent.

• 

check out fellow bloggers in BM#65