A - Z Karnataka Recipe Series ~ V for Vangi Bhath

So far in my 'A - Z' Karnataka Recipe Series,
Akki Halbai
Biscuit Roti
Congress Kadalekayi
Davanagere Benne Dose
Ellu Pajji

Field Beans / Avarekalu Payasa
Girmit
Hitakida Avarekalu Huli
Iyengar Bakery Style Masala Toast
Jolada Vade

Kumbalakayi Idli
Limbe Hannina Gojju
Mysore Pak
Nuchinunde
Oodhalina Bisibele Bhath

Panchakajjaya

Quinoa Oralu Chitranna
Rave Vangi Bhath
Sajjige Rotti
Thambittu Unde

Ukkarisida Rotti / Ubbu Rotti

Vangi bhath is a delicious eggplant rice preparation that originated in Karnataka. It is one of the popular vegetarian rice preparations in the state along with bisibele bhath, kayi sasive anna, puliyogare which are common festive dishes among the Brahmin community. All the four recipes have been already posted in my blog and check here for the links to those, if interested. I have posted a vangibhath version earlier which is frequently prepared and enjoyed at my home. In that version, eggplant and potato slices are fried which makes the dish extra special. Today's version is Karnataka style which is prepared slightly differently than that version.  

A second vangi bhath in the series was not part of my original plan. My camera needs some fixing and I have not been able to use it for the past few weeks. I had prepared this bhath for some reason a few weeks ago which came handy now and ended up being my 'V' dish instead of a Konkani dish I had planned earlier. 

As the name suggests, eggplants are the star of this dish and a good quality vangi bhath powder makes a difference in how the final dish turns out. MTR brand one is good if one has never tried the homemade version. The spice powder can be made in advance and it stays fresh for months even if not refrigerated. I usually make a big batch and use it to make quick rice preparations. The other combination of vegetables used in Karnataka to make rice dishes using vangi bhath powder are 

1. Fenugreek greens, potato and peas in menthya bhath

2. capsicum, potato and peas in capsicum bhath

3. Carrot, beans, potato, peas in tarkari bhath

Ingredients for the vangibhath powder:

1 tbsp. split chickpeas / chana dal

1 tbsp.  skinned black gram / urad dal
1/2 to 1 tbsp. coriander seeds  
2 cloves
2 one inch cinnamon pieces
2 tbsp. grated dry coconut
3 dried spicy variety red chillies 
3 Byadagi chillies for color

Vangi bhath powder preparation:
* Dry toast the split chickpeas and black gram until they start to turn reddish. Then add the remaining ingredients and sauté until the coriander seeds turn a shade darker.
* Remove from heat and cool the ingredients. Grind them to a fine powder. Store it in a bottle with a tight fitting lid if not using immediately.

Ingredients for vangi bhath:

1 cup sona masuri rice
3 - 4 tbsp. oil

2 tbsp. cashews
1 tsp. split chickpeas / chana dal
1 tsp. mustard seeds
1 sprig of curry leaves
2 pinches of asafoetida powder
1/8 tsp. turmeric powder

6 baby eggplants, stalks removed and sliced thin lengthwise

1/4 tsp. jaggery powder or as needed

2 tbsp. tamarind water (not thick puree) *

3 tbsp. vangi bhath powder or as needed (recipe above)
Salt to taste

*  Soak a small ball of tamarind in water and squeeze the tamarind. Use the thin tamarind water and not the thick puree. If using thick puree, use less and as needed.

Directions for vangi bhath:
* Rinse and cook rice adding water as needed in a pressure cooker or rice cooker and keep it aside. Let it cool a bit. (I add about 1 and 3/4 cups of water to cook rice.)
* Heat oil in a kadai or a big non stick pot. Add the cashews and toast them till they turn golden brown. Remove them with a slotted spoon and keep aside if you want them to be crunchy. Add split chick peas and mustard seeds to the same oil and sauté until the split chickpeas start turning reddish. Then add curry leaves, asafoetida, turmeric and eggplant slices.

* Cover and cook until eggplants are done, not turning them mushy. (My eggplants took around eight minutes to cook.) 

* Add jaggery, tamarind water, vangi bhath powder as needed and salt to the pan and cook for 3 - 4 minutes.

* Then add the cooked rice and mix gently without mashing the eggplant pieces until all the rice is coated well with the spicy mixture

* Taste and adjust the seasonings if needed. Garnish with the toasted cashews and serve warm.

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A - Z Biryani / Khichdi / Pulao Series ~ W for Wadi - Subz Pulao / Wadi Chawal

My today's dish is inspired by wadi chawal, a preparation from Punjabi cuisine. Wadis are the star ingredient of the dish as the title indicates and means sun-dried lentil wafers in this particular case. Wadis have other regional names in India like wadiyan, vadiyalu, sandige, vadagam and others and they are made with various lentils, grains and other stuff.  Amritsari wadis are typically used in this rice preparation which are made with a batter of black gram and spices. I make an Andhra version urad dal wadis but they don't include any spices other than chillies. They are my most favorite ones in the category and I had run out of them. My local store always carries Amritsari wadis but unfortunately they also had run out of stock last month when I needed to try this dish.

I used my homemade Rajasthani moong dal wadis called mangodis instead of Amritsari ones, which by the way serves the purpose quite well. They hold the shape quite well even after getting cooked and do not get either soggy or mushy. They cannot be eaten even after frying as they remain hard and need cooking. I made a pulao adding some vegetables along with mangodis to make it colorful and nutritious. Mangodis cover the protein part of the dish and lend a spicy, flavorful punch when you bite into them. This wadi subz pulao along with some plain yogurt / raita makes a quick, decent and flavorful meal.

Ingredients: (Yield 2 servings)
1 - 2 tbsp. oil
12 - 15 wadi, if using small sized pieces (I used mangodis)
1 inch cinnamon piece
2 cardamom pods
2 cloves
1 star anise
1 bay leaf
1 onion, thinly sliced
1/2 tsp. ginger -garlic paste (or grated)
1 cup chopped, mixed vegetables (Optional. I used a capsicum and a carrot.)
1/2 cup basmati rice
1.5 tsp. salt
3/4 cup water

Directions:
* Fry wadi in hot oil until golden brown. Remove them with a slotted spoon and drain on paper towel lined plate and keep aside.
* Pressure cook together rice, salt, water, and wadis for 3 whistles. Let the rice cool a bit.
* Heat a tbsp. oil in a pan and add cumin seeds, cinnamon, cardamom, cloves, star anise and bay leaf. When cumin seeds start to brown, add onion slices and fry until golden brown.
* Add vegetables if using, cover and cook until tender.
* Add the cooked rice along with wadi. (Taste and adjust the salt if needed.) Gently mix to combine and serve warm with a side dish of your choice.
* Serve with yogurt / raita.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao
N - Nei choru

O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi
V - Vaal Khichdi

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A - Z Indian Biryani / Khichdi / Pulao Series ~ V for Vaal Khichdi

This is going to be my last khichdi of the series and I wish I could have planned some more. I had no idea when I started that I would end up loving these simple, one pot meals more than the classic version biryanis and pulaos that I 'vegetarianized'. In fact, this one pot meal was the one my husband enjoyed the most among all the dishes I cooked for this month. He even recommended to rotate the dish frequently from now on and that sure is an indication of a successful attempt on my part and a well enjoyed meal. I came across this  khichdi made with field beans, when I went on  exploring regional rice dishes as I didn't want to choose a predictable vegetable pulao or biryani as my 'V' dish. There are plenty of recipes with variations over online and my version is kind of mish mash of those, suiting my preference and my palate. 

The star ingredient of this khichdi is 'vaal' aka field beans and that is one of the reasons I tried this. My husband and I have nostalgic memories associated with the tender beans and so he recommended to try it even dried beans are being used here. However note that the strong flavor of the tender green beans is not pronounced as much when using the dried beans. I soaked the val beans for 2 hours accidentally which is not needed unless you are going to cook it in a pot on stove top. About 15 to 30 minutes should be enough if pressure cooker is going to be used. 

This khichdi makes a filling and nutritious one pot meal even when you don't have vegetables on hand or need to finish off those odds and ends left from the refrigerator. The addition of vegetables here is quite optional but I added to make it a more wholesome meal. Only onions can also be added in place of vegetables. This is a simple yet awesome tasting khichdi served with some drizzling of ghee, pickle and papad on the side. The quantity serves 4 adults generously if served alone.

Ingredients:
1 cup rice (American standard measuring cup)
1/2 cup vaal dal / field beans
2 cups of chopped mixed vegetables
(I used green beans cut into 1 inch pieces, peeled and cubed potato and carrots and a handful of frozen peas.)
1/8 tsp. turmeric powder
1 tbsp. ghee
1 tsp.mustard seeds
A pinch of asafoetida
I sprig of curry leaves
Salt to taste (about 2 tsp)
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. chili powder (less or more depending upon the heat.)
1 tbsp. goda masala*
1 tbsp. or more, freshly extracted thick tamarind paste (Again less or more depending upon the sourness of tamarind and preference. If using store bought paste, add as preferred.)
1 tsp. jaggery powder (optional. I did not feel the sweetness is required but anyway added 1/2 packet Stevia) 

* I had prepared goda masala at home and I added a tbsp. for flavor since it was less hot. Add about 1/2 to 1 tsp. if the goda masala is hot. Check the taste and add extra if needed.

Directions:
1. Soak beans for about 15 to 30 minutes and drain. Rinse the rice in two exchanges of water.
2. Pressure cook together rice, vaal dal, vegetables if using and turmeric adding 3 cups of water. 
3. In a non stick pan, heat ghee and add mustard seeds. When they start to pop, add asafoetida and curry leaves. At this point, if you prefer add a one chopped onion and fry until translucent. 
4. Next add the cooked rice and vaal dal mixture, ground cumin, ground coriander, goda masala, chili powder, salt, tamarind and jaggery if using. Add about a cup of water and stir well to combine. Taste and adjust the seasonings if needed. Cook on medium flame stirring intermittently until the mixture starts to boil and sputter, about 5 minutes. 

In case if one prefers to cook this as one pot meal, cook in one of the following methods:

Pressure cooker method:
* Start with step 3 directly in a 3 liter sized pressure cooker. Add the rinsed and drained rice-vaal dal mixture, vegetables, turmeric, salt, ground coriander, ground cumin, goda masala, chili powder, tamarind, jaggery along with about 3 and 1/2 cups water. Pressure cook the mixture for three whistles. When the valve pressure is gone, remove the lid, stir well and serve hot.

Directions to cook in a pot:
* Soak vaal dal for a couple of hours and drain.
* Heat a pan, non stick one preferably. Start with step 3. Then add the rinsed rice, vaal dal, vegetables and turmeric. Add about 4 cups of water initially and cook until the rice and dal are cooked, stirring intermittently. Extra water may need to be added.
* Once the dal is cooked, add the remaining ingredients and cook for another 5 minutes and turn off the stove.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani
M - Motiwale Pulao

N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani
T - Tehri / Tahiri
U - Uttarakhandi Khichdi

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A - Z Biryani / Khichdi / Pulao Series ~ T for Teheri / Tehri / Tahiri

Tahri is one dish from the bygone era that fortunately didn't need any substitutions since it is vegetarian in origin. Tehri also called as tahri, tahiri, or teheri is a vegetarian one pot rice meal that had interestingly found a place in the royal kitchens of Awadh, which are almost synonymous with their lavish, non-vegetarian version biryanis. It is believed to have been first created for the vegetarian book keepers of the Nawabs. It makes sense that the royal kitchens catered to it's staff considering that it was a period when there was no practice of either carrying a lunch box or eating out. Tehri seems to have gained quite popularity during second world war when meat prices substantially increased and potatoes became a favored alternative to meat in biryanis. Apart from north India, primarily Uttar Pradesh where the dish has originated and is cherished, it is also quite popular one in Pakistan and Bangladesh where it no longer remains a vegetarian dish. It seems to be a popular street food of Kashmir too. 
 
I honestly enjoy this delicious tehri more compared to the biryanis where I need to convert meat based ones to 'vegetarian' ones. It is probably because the dish is perfect as it is and honed over time and needs no modifications. It is quite easy to put together this one pot comfort meal that needs no fancy ingredients. Unlike a biryani preparation where rice and vegetables are cooked separately, rice in this case is cooked along with spices and vegetables in one handi / pot. Typically though potato is the commonly used vegetable in tehri, one can experiment with any preferred vegetables.

Ingredients: (2 servings)
1/2 cup basmati rice
2 to 3 cups mixed vegetables (I used peeled and diced potato and carrots, green peas and cauliflower florets.)
1 tbsp. ghee
1 tsp. cumin seeds
1 bay leaf
1 black cardamom
2 cloves
1 inch cinnamon piece
1 big onion, thinly sliced
1 tomato, chopped
1 tsp. ginger - garlic paste
1 green chili, slit lengthwise
1/8 tsp. turmeric powder
1/2 tsp. coriander powder
1/2 tsp. chili powder
1/2 tsp. garam masala (optional)
Salt to taste
3/4 cup water

Ingredients for garnishing:
Minced cilantro leaves
Lemon juice
Ghee

Directions:
* Heat ghee directly in a small pressure cooker and add cumin seeds, bay leaf, cardamom, cloves and cinnamon.
* When the cumin starts to brown, add onion slices and saute until golden brown.
* Next add the ginger - garlic paste and saute until the raw smell leaves.
* Next add the tomato and green chilies. Cook for a couple of minutes. 
* Next add turmeric, coriander powder, garam masala, chili powder and salt, stir and mix well.
* Then add all the vegetables and saute for a minute. 
* Wash and drain the rice. Add rice and saute well until the rice is coated well with ghee and spices. 
* Add 3/4 cup of water and pressure cook for three whistles.
* Wait for few minutes after the valve pressure is gone. Fluff the rice. Drizzle a bit of ghee and lemon juice over and garnish with cilantro before serving.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani

M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi
Q - Quinoa Panchkuti Dal Khichdi
R - Rajma Pulao
S - Sindhi Biryani

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A - Z Indian Biryani / Pulao / Khichdi Series ~ Q for 'Quinoa' Panchkuti Dal Khichdi

I already have a Hyderabadi version qabooli on my blog and so it was going to be a Jodhpuri version this time, I thought when planning for my 'Q' recipe this month. I cooked this week's dishes well ahead except for the qabooli for the lack of good pomegranates here locally. I waited all through the end of fall, then winter and now through these early days of spring which by the way looks more like winter considering that I had a full day blast of snow early this week. The poor husband kept bringing whatever pomegranates he could lay his hands on during these months. The sorry looking fruits had arils looking like someone sat leisurely and leeched off the color without missing even a single one. Kashmiri pulao was done without them but not qabooli, I decided. 

Biryani and pulao names kept piling up when I started listing the dishes for this marathon. Khichdis were almost like last minute addition to justify the title of this marathon's theme. I came across a version of 'Panchkuti dal khichdi' after I cooked 'Pariba khechudi' and it got bookmarked to try later. When the qabooli didn't happen, I cooked it using quinoa. I am not sure if this khichdi belongs to a particular region. There was a Sanjeev Kapoor recipe with rice version which suggested that it may be from the western regions of India. Another recipe floating around the web is a millet based one, seemingly one from Himachali cuisine. I am sure both taste yummy and are wholesome. I have been eating quinoa for years and love it in khichdi consistency dishes. And so this combo was a 'match made in heaven' to me.

This khichdi uses five different varieties of lentils as the Rajasthani panchmel dal. Toor dal, Moong dal in both yellow and green colors, masoor dal and chana dal feature in this recipe. One can keep the grain and lentil ratio equal or go with a slightly higher lentil ratio to rice. Soaking some of the lentils for an hour or two before cooking will ensure that all lentils and rice are cooked at the same time, qualifying it to be a quick one pot meal. Use whatever grain that is preferred in your home to prepare this khichdi - millet, oats, quinoa, rice and also any combo of lentils you have on hand. The final result would be a khichdi that is still delicious, nutritious and filling. One can soak the lentils the previous night or use any pre- soaked ones to make it a quicker meal option to cook during morning rush. This version doesn't even involve any vegetables and so can be a cooked as a quick lunch box item or a meal that needs no side dishes and can be served on it's own. I didn't feel the lack of veggies in the khichdi but one can always add them to make it wholesome. Serve it warm with some spicy pickle / achaar and yogurt to make it a wholesome meal.

Ingredients: (yield 2 servings)
1/4 cup quinoa / rice / millets
1 tbsp. split yellow peas / chana dal
1 tbsp. green gram / sabut moong dal
1 tbsp. pigeon peas / toor dal
1 tbsp. yellow moong dal
1 tbsp. red lentils / masoor dal
1.5 cups water (divided)
1/8 tsp. turmeric powder
1 tsp. salt

Ingredients for tempering:
2 tbsp. ghee and /or oil
1 tsp. mustard seeds
1 tsp. cumin seeds
2 cloves
1/4 tsp. crushed black pepper (Use whole pepper corns if you prefer them that way.)
1 inch piece cinnamon stick
2 green or dried red chillies

Directions:
* Wash and soak yellow split peas, pigeon peas and green gram in water for about 1 to 2 hours. Drain the water and keep aside.
* Rinse quinoa with water thoroughly and drain. Rinse moong dal and red lentils in two changes of water and drain.
* Pressure cook together quinoa, lentils, and turmeric adding a cup of water, for 3 whistles. (I usually avoid adding salt since pigeon peas are not cooked well.)
* Heat ghee in a small pan for tadka / tempering. When it melts, add all the other ingredients mentioned under 'tempering'. Turn off the stove when mustard seeds start to splutter. 
* Remove the cooker lid when the valve pressure is gone. Add salt and 1//2 cup water to the cooked quinoa mixture. Stir well and check the consistency of the khichdi. Add extra water if a thinner consitency khichdi is prefeered. Add the tempering and mix well.
* Turn on the stove and let the mixture simmer for few minutes. 
* Turn off the stove and serve the khichdi warm with achaar, papad and yogurt to make it a wholesome meal.

Note:
The tempering can be done initially, directly in the pressure cooker before adding quinoa and lentils and cooked together.

So far in my Biryani / Pulao / Khichdi series,
A - Ambur Biryani
B - Basanti Pulao / Misthi Pulao
C - Corn - Fenugreek Greens Pulao
D - Donne Biryani
E -  Ek Toap na Dal Bhaat
F - Fada ni Khichdi
G - Gutti Vankaya Biryani
H - Hyderabadi Vegetable Dum Biryani
I - Iyengar Puliyogare
J - Jaipuri Mewa Pulao
K - Kashmiri Pulao
L - Lucknowi Biryani

M - Motiwale Pulao
N - Nei choru
O - Oodhala Pulao
P - Pariba Khechudi

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A - Z Indian Biryani / Pulao / Khichdi Series ~ P for Pariba Khechudi

A 'mandira khechudi' paired with a 'tomato -khajur khatta' were on my to do list for years now and the recipe I had bookmarked was on a laptop that has gone kaput now. The reference of 'mandir' aka 'temple' alludes to the fact that it is served as one of the prasads in the Jagganath temple at Puri, if memory serves me right. This was the one and only khichdi I had on my mind while planning 'khichdis' for this rice series. I could not locate the original recipe but came across a similar one called paribha khechudi online, and it was also called a Mandira khechudi. I used about three recipes as reference and came up with this.

Puri Jagganath temple is located in Odisha / formerly Orissa, a state on the eastern coasts of India. The temple is famous for it's 'Chappan Bhog' mahaprasad. 56 varieties of food items are offered to deities here, during six particular times each day, the food ranging from fresh fruits and desserts to rice items and curries. It was mentioned on Wiki that the items are not cooked here under supervision of any but instead the ingredients are added to earthen pots and kept on a wooden fire. The items are taken away from fire after certain time has passed and are taken to Grabhagriha, the Sanctum Sanctorum for offering. My assumption is that the reference is mostly towards the preparation of rice or curry items as everything can not be cooked in that manner, especially sweets. 

The steam cooked food then is offered to Lord Jagannath first and then to Goddess Vimala. The blessed food then becomes 'Mahaprasad' and is sold to all devotees. Legend has it that no one can smell the food while being carried to the temple but when it being carried back to the selling point after being offered to the Lord, a delicious smell spreads along in the breeze and the food is considered blessed. The food is even a part of all auspicious / social functions, including weddings for the locals. Mahaprasad is partaken first before consuming anything else during special occasions. Wiki has an article about 'Mahaprasad' and the complete list of various food items offered at the temple. 

I noticed that not one but a variety of khichdis are offered at the temple including one called 'ada hengu khechudi' meaning ginger - asafoetida flavored khechudi that somewhat is on the lines of a Andhra 'pulagam' though made with a few extra flavorful ingredients like ginger, bay leaf and coconut. No surprises there considering that the two states are neighbors and the food along the borders is similar. My grandmothers used ginger in a 'pongali' but not in a 'pulagam'. I wonder why.  Anyway, I was stuck on my 'mandira khechudi' which proved to be one with a special touch of nuts' garnish that made it entirely different and delicious. I added nuts generously and the  crunch of nuts in each morsel of khichdi was way more than welcome. The dish is spicy on it's own. Thanks to cloves, chillies and pepper corns used in the recipe, it needs no side dishes. 

I am not sure what vegetables authentically go into this style of khechudi preparation but I used those I prefer normally in my khichdis. The original recipe also used cabbage, pumpkin, plantain, and radish which did not sound any unusual when I came across another khichdi called 'Ek varna' on YouTube. It used kantola (spiny gourd), parval (pointed gourd) and radish and that combo didn't sound appetizing at all to me. I almost stopped myself from asking my husband to check the authenticity of the dish from his colleagues from Odisha to see if I can try it with a different set of vegetables. Anyhow, this one pot, wholesome and filling khechudi turned out yum with the prospects of getting repeated in my kitchen.

Ingredients to pressure cook:
1/2 cup rice (I used sona masuri variety.)
1/4 cup chana dal / yellow split peas
1/4 cup moong dal 
3 cups mixed vegetables*
1/4 cup grated coconut 
1/8 tsp. ground turmeric

Ingredients for tempering:
1 tbsp. ghee
1/4 cup almonds (I wasn't sure whether peanuts or almonds are used. Even adding both would be yum.)
2 tbsp. raisins
2 tbsp. cashews
2 cardamoms
2 cloves
1 bay leaf
1/4 tsp. pepper corns
1 red chillie
1 green chillie
Salt to taste
Ground pepper to taste

* I used one inch green beans pieces, peeled and cubed potato, peeled and diced carrot, diced tomatoes, green peas. Other additions would be white pumpkin, cabbage, plantain, and radish.

Directions:
1. Soak chana dal in water for about 2 hours and drain the water.
2. Rinse rice and dal with water and drain. Pressure cook rice, chana dal, moong dal, vegetables, coconut and turmeric together adding 2 cups of water, for 3 whistles. 
3. Heat ghee in a small pan and add almonds, raisins and cashews. Toast them until cashews turn light brown and raisins plump up. Remove them with a slotted spoon and keep them aside. Next add cardamom, cloves, bay leaf, pepper corns, red chilies and saute for about 30 to 40 seconds.
4. When the valve pressure is gone, remove the cooker lid and mix the rice - dal mixture well once. Then add the tempering from the step 3, salt, ground pepper and a cup (or extra) of water. (Taste and adjust the seasonings and water quantity as needed). Bring the mixture to a boil, reduce the flame and let it simmer for a minute or two.
5. Garnish with toasted nuts and raisins.
6. I served it with some ghee, papad and achaar, a spicy Indian pickle.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao
K for Kashmiri Pulao
L for Lucknowi Biryani

M for Motiwale Pulao
N for Nei choru
O for Oodhala Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99.

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A - Z Indian Biryani / Pulao / Khichdi Series ~ K for Kashmiri Pulao

I ended up with more rice options for the alphabet 'K' than any other ones. There were popular regional biryanis from Kashmir, Kerala and Kolkata. There were kushka, kathal aka jackfruit biryani, and the one made with kidney beans. There were beans with regional names that started with 'K' that could be used to cook rice dishes. And of course, 'K' stands for the popular khichdi as well. Among the lot, Kasmiri pulao won the round because it looked so attractive with fresh fruit garnishing.

For today's post, I am travelling to the northern most part of India, Jammu and Kashmir. Kashmir, dubbed the 'Heaven on earth' by emperor Jahangir is a land of beautiful valleys and rivers, located in the majestic Himalayan mountains. The Muslim invasions have greatly influenced the Kashmir region in all walks of life including it's cuisine. The cooking style of the local Hindu pandits, which has been the first major influence on the regional cuisine and that of the Muslim community are the two predominant cooking styles of the region. These have evolved over centuries of culinary craftsmanship, a result of the blend of cultures greatly influenced by central Asian, Persian and Afghani cuisines. 

This Kashmiri pulao is a special one in the sense it doesn't use any vegetables but loaded with nuts and fruits, both in fresh and dried forms. Diced apple, seedless grapes, pomegranate seeds, and diced pineapple seem to be the popular choices to add to the pulao. I kept postponing the cooking part until the end in the search of pomegranates with pink, juicy arils, which proved elusive in my Midwest neighborhood in the middle of winter. I am not sure whether pomegranate and pineapple were locally grown in the past centuries and whether they were an authentic addition to this pulao in a traditional sense. The addition of apple makes more sense to me. However the garnish of fresh fruits makes it very colorful, inviting and super delicious. I was initially skeptical about their addition but after tasting it, I would say the more the merrier. I kept enjoying the bursts of sweetness in every bite I took. My tongue couldn't handle even a tiny bit of spice the day I made this and so I ate it as it is to my utter satisfaction. A raita along with the pulao makes a satisfying meal.

Ingredients: (Yield 2 servings)
1/2 cup basmati rice
1 tbsp. ghee / oil
1 tsp. caraway seeds / cumin seeds
2 cloves
2 cardamom
1 one inch cinnamon piece
1 bay leaf
1/2 tsp. ground fennel (saunf powder)
1/4 tsp. ground ginger
A pinch of saffron
Salt to taste (about 1 and 1/2 tsp.)
3/4 cup water
Ingredients for garnish:
2 tbsp. ghee / oil
1 big onion, thinly sliced (about 1 cup)
10 to 12 each - Almonds, cashews and walnuts (I added pistachios as well.)
1/2 to 1 cup fresh fruit pieces (Cut them just before garnishing.)

Directions:
* Wash the rice in two changes of water, soak in water for about 30 minutes and drain.
* Heat ghee in a small pressure cooker and add caraway seeds, cloves, cardamom, cinnamon, and bay leaf. When the seeds start to brown, add ground fennel and ground ginger and stir.

* Next add the soaked rice and stir gently for about a minute so that grains are coated well with ghee /oil. Add a pinch of saffron, salt and water and stir well.

* Close the lid and put the valve on. Pressure cook for 3 whistles and turn off the stove. Let the valve pressure be gone. Allow it to sit for few minutes and then open the lid.

* While the rice is being cooked, heat ghee / oil in a small pan for toasting the onions and nuts. Add nuts one by one and toast until golden brown on low flame, Remove them with a slotted spoon and drain on paper towels. Each variety takes few seconds to toast. Do not burn them.

* Add onion slices to the same oil and a pinch of salt and fry on medium flame until golden brown. Drain on paper towels.
* Gently fluff the rice and garnish with toasted nuts, toasted onion and fruits.

So far in my Biryani / Pulao / Khichdi series,
A for Ambur Biryani
B for Basanti Pulao / Misthi Pulao
C for Corn - Fenugreek Greens Pulao
D for Donne Biryani
E for Ek Toap na Dal Bhaat
F for Fada ni Khichdi
G for Gutti Vankaya Biryani
H for Hyderabadi Vegetable Dum Biryani
I for Iyengar Puliyogare
J for Jaipuri Mewa Pulao

 

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