When it gets cold and all you want to do is snuggle up to warm tastes with least effort.
Its time for one-pot meals to make their appearance.
No fuss, easy to make, spicy, warming, comforting – hope you enjoy my take on classic pulao
| You need 4 tbsp. roasted chickpeas 2 tbsp. fresh spinach 2 tbsp. carrot slivers 2 tbsp. cauliflower ½ cup basmati rice |
Spice Mix 2 whole brown cardamoms ½ tsp turmeric powder 4 cashews split in half 4 green chilies, slit ¼ tsp cumin seeds 1 tbsp fresh garlic 2 cloves Salt to taste |
Serves 2 |
How to
• Heat oil in pan. Add all spices and sauté till spices release fragrance.
• Add cauliflower and carrot and let lightly cook.
• Meanwhile rinse basmati rice thoroughly several times in cold water. Drain water & set aside.
• Add rinsed basmati rice to pan along with chopped spinach. Sauté everything and add salt to taste.
• Toss in the roasted cayenne chickpeas. (Apsara tip – no time to make the roasted chickpeas. quick substitute – use canned as a last resort. otherwise. soak 2 tbsp. chickpeas overnight, and drain before adding at this stage)
• Add ½ cup to ¾ cup water. Depending on how aged your basmati is. The older the basmati the more water it will drink, but it will also be more fluffy & each grain will stand out beautifully without sticking together. New basmati needs lesser water.
• Let come to boil and then turn heat to low and cover. Pulao will continue cooking process for about 5 minutes or so & then turn heat off. Let rest covered for about 5 minutes, before removing lid.
• Fluff with fork.
• Serve with a dollop of yoghurt.
–charuyoga–
charuyoga 