Beetroot Pulao ( Rice with Mix of vegetable and Whole Spices )

I have a quick and easy recipe today. Light but intensely aromatic and colorful that goes well with this spring season. Though in US officially spring is yet to come, but in southern California we already started enjoying spring-like weather. This is a rice recipe with pleasant smell and mix of vegetable and spices, called vegetable pulao. The whole spices and the “ghee” (clarified butter) make this dish so pleasantly fragrant. 

Pulao is believed to be a Persian dish (named Pilaf) and originated from Middle Eastern countries. Like many other dishes, this has been introduced to Indian cuisine probably during Muslim rules in India. You can make this dish with Basmati rice, that is mostly used in signature rice dished of Indian cuisine. Basmati Rice is a variety of long grain rice grown mainly in the Indian Subcontinent. The main characteristic of the Basmati rice is the intense fragrance that fills the air when the rice is being cooked.

Vegetable Pulao is not a fancy or an elaborate dish like the Biryani. It is simpler and a quick-fix recipe. Instead of having the same plain old steamed rice, you can jazz it up by adding few vegetables and spices during special occasions. I have been making vegetable pulao for several years now but was not using beetroot and sweet potato in my version. Off late, one of my friend made this dish with these ingredients and I really liked it. Later I collected the recipe from her and tried at my home. This dish could be served as a main dish with a side of salad and yogurt. It can also be served as a side dish that pairs well with grilled meat and poultry.

Recipe of Vegetable Pulao : serves 4 to 5 

Ingredients :

Basmati Rice : 2 cups 

Green cardamoms : 3

Cinnamon Stick : 1 inch 

Cloves : 3 

Cashew nuts : 2 tablespoons, soaked in water and halved 

Ghee : 2 tablespoons 

Oil : 2 tablespoons

Carrot ( thinly sliced / chopped ) : 1/2 cup

Beetroot ( thinly sliced / chopped ) : 1/2 cup

Sweet potato ( optional ) ( thinly sliced or chopped : one small 

Green Chilies : 1 or 2, slit vertically 

Paneer cubes : 1/2 cup

Salt :

Sugar :

Water : 4 and half cups. 

Method :

1. Wash the rise, then soak it in enough water for 30 minutes. Drain the water and set it aside. 

2. Now take a deep bottomed pan, add oil and ghee. Add the cashews and fry them, until they are nice brown colored. Once done, set it aside. 

3. Add the paneer cubes and fry it until they are golden brown in color. Keep it aside. 

4. Now add the whole spices ( cardamoms, cinnamon, cloves). Once they become fragrant, add the green chilies and sliced vegetables. Add salt and saute it for 2 to 3 minutes on a low flame. 

5. Add drained rice. Stir the rice gently for 2-3 minutes on a low flame, so that the rice gets well coated with the oil. Add fried cashews and paneer cubes. 

6. Pour 4 and half cups of water and stir well. Cover and cook the rice on a medium fame till the water is absorbed. Check in between. Add water, if needed. Once the rice is cooked, fluff it gently with a fork. Check the seasoning. Add salt or, sugar if needed and let it stand for five minutes covered with the lid. 

Serve hot as a main dish with a side of salad and yogurt. It can also be served as a side dish that pairs well with grilled meat and poultry or any vegetarian curries. 

Recipes , you might like with this dish :

Kashmiri Dum Aloo

Choto Aloo-r Dom ( Baby Potato Curry )

Malai Kofta

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Fish Pulao ( Indian Fish Pilaf )

This is fish time again! Hope anybody will not complain! Since fish is most popular in any Bengali home, you will often see one or another form of fish dishes in my blog. Nowadays most of my friends are great cook and showing more interest in cooking. This recipe was inspired from the the lovely dish 'Fish Biryani' that one of my San Diego friends made, when we visited to her home last month. I really liked the taste and asked her for the recipe. Today I will share the recipe of 'Fish Pulao' ( Indian Fish Pilaf ) which is mouth-watering  as well as stomach filling. I already tried this dish three times at my kitchen and every time it was a big hit. It is the most comforting one-pot meal, not so spicy, still flavorful and delicate. 

If you don't have much time but want to prepare something tasty and quick, then it is the perfect choice. It will take less than thirty minutes and with a bowl of Raita ( yogurt based vegetable salad ), it's a complete meal. It's also a perfect for office or kid's lunch box. Pulao is rice based dish made of vegetables/ meat / fish. Long grain and flavored rice like Basmati are often used to make Pulaos.

The English term of Pulao is Pilaf, very popular in South-Central Asia, Middle East, South America and Eastern Europe. Many types of Pulao are available, for example, Chicken Pulao, Peas Pulao, Vegetable Pulao, Sweetend Pulao  (click here for the recipe) or Saffron Pulao are few of them. There are many recipes and versions to make Pulaos. Whatever is the process, the result is always delicious. The basic recipe of Fish Pulao is a combination of fish, flavored rice and aromatic flavor of some whole spices. Sometimes the rice and other ingredients are cooked together in spices. There is one more way when rice is par boiled and the vegetables / meat / fish are cooked in the spice. Then rice and other ingredients are added and stir-fried. Now Coming to the recipe : 

Recipe of Fish Pulao / Indian Fish Pilaf : ( Serves 4 )

Ingredients :

for making Rice :

Basmati Rice - 2 cups
Onion - 1 (thin sliced)
Green Chilies - 1 tbsp (chopped ) optional
Cashew nuts - a handful ( halved )
Golden Raisins - a handful or little less ( soaked in half a cup of water )
Green Cardamom - 3
Cinnamon Stick - 1 inch
Cloves - 3
Oil - 2 tbsp
Ghee ( clarified butter ) - 2 tbsp
Salt -
Sugar -

for Making Fish :

Fish - 1 lb / around 500 g (any white fish or fish fillets like Bass / Swai / Tilapia / Bhetki cut into medium sized cubes )
Salt -
Turmeric Powder- 1/2 tsp + 1/2 tsp
Onion - 1 small ( chopped )
Ginger - 1 tbsp ( paste)
Garlic - 1 and 1/2 tbsp (paste)
Tomato - one medium sized ( chopped )
Coriander Powder - 1 tsp
Red Chili powder - 1/2 tsp or as per the taste
Oil - 2 to 3 tbsp

Method :

1. Wash and then soak the rice for about 15 minutes. Take a dip-bottomed pan, add 5 to 6 cups of water and heat it up. Once water starts to boil, add the rice and cook until rice is almost done.(90 % done). Make sure that rice is not overcooked.

2. Drain out the excess water out and spread the rice on a flat surface. Let it cool down completely.

3. Wash the fish pieces, sprinkle salt and turmeric and mix it well.

4. Take a pan, add oil to it and heat it up. Once oil is ready, add chopped onions, saute it till it is light brown, add ginger and garlic. Stir it and let it cook until raw smell goes off. Add tomato, sprinkle salt and again give some stirs.

5. Once tomato becomes cooked and soft, add turmeric powder, coriander powder and red chili powder. Stir it and mix it well until oil comes up from the sides of pan.

6. Add fish pieces, gently mix it with the other spice mixture and give a nice coat of spice. Lower the flame, cover the pan with lid and cook for 7 to 10 minutes.

7. Open the lid, check the taste and add salt or chilies if needed.

8. Take a wok or a big pan, add 2 tbsp oil and 1 tsp ghee and heat it up. Once it is hot, add the cardamom, cinnamon and cloves. When they are fragrant, add sliced onion, fry it until it is golden brown and add the green chilies ( optional )

9. Add the cashew, give some stirs and add the raisins to the pan. Within couple of minutes add rice, mix it well and add salt and sugar. Add the fish pieces and again gently mix it with the rice.

10. Add 1 tbsp of ghee, check seasoning and cover it with lid. Lower the flame and let it cook for about 5 to 7 minutes.

12. Fish Pulao or Pilaf is ready !! Serve hot with raita ( yogurt based salad )!

Note : You may try this recipe with Paneer ( home-made Cottage Cheese) to make this dish vegetarian. Don't need to cook the paneer separately like fish. ( skip Step 3 to 7 ) Fry the paneer pieces to golden brown before adding onion and set it aside then follow the rest except in Step 9, add paneer pieces in the place of fish.

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Prawn Biryani ( Spiced Rice with Prawns )

Biryani, a very popular Indian dish, is based off rice, generally made with spices, flavored rice and any one of the following items - chicken, mutton, beef, eggs, fish/ seafood or vegetables. It’s served with dahi chutney or raita (yogurt based chutney), salad and with some curry. The word Biryani is derived from the Persian word Berya (n) that means fried or roasted. It is considered to have been invented in the kitchen of Mughlai. The special spices used in Biryani are ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions and garlic. It has got endless variety of style and process. I cooked this version with Prawn and in Malabar style, inspired by a Malayali cooking site.

Another similar rice based dish is called Prawn Pullao. The main difference between Pullao and Biryani is, while Pullao is made by cooking the items together, Biryani means a dish where rice and a curry of meat/fish cooked separately, then brought together and layered. This gives the dish a contrast of flavored rice and intensely flavored meat/ vegetables.

I cooked chicken/mutton Biryani several times, but few months back I tried Biryani with prawns for the first time and liked it very much.  This single dish is enough for your lunch or dinner. The final dish comes up dry or minimally moist. I have used the home-made Biryani masala powder here. If you are in a hurry, replace it with ready-made Biryani Masala Powder that is available in all Sub-continent style grocery stores. Try to use Basmati Rice of best quality and the rice grains shouldn't be broken, rather be full cooked but not mushy.

The Recipe of Prawn Biryani : (Serves - 4)

Ingredients :

for making Biryani Masala powder :

Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Caraway seeds or shah jeera seeds - 1/2 tsp
Cloves - 4
Cinnamon - 2
Cardamom - 1 inch stick
Nutmeg (grated) - 1/4 tsp
Mace - 1 whole

for making Rice :

Basmati or any flavored Rice - 2 cups
Water - 4 cups
Red Onion - 1 medium sized ( thinly sliced)
Ghee ( clarified butter ) - 2-3 tbsp ( you can replace it with oil )


For making Prawns :

Shrimp / Prawns ( big sized) - 1 lb or 500 g ( approximately) shelled and cleaned
Turmeric Powder - 1/2 tsp
Salt - to taste
Red Onion - 2 medium (thinly sliced)
Ginger (grated)- 1 and 1/2 tbsp
Garlic (paste or finely chopped) - 2 tsp
Green Chili peppers - as per tolerance
Coriander powder - 1 tbsp
Biryani Masala - 1 tbsp
Cilantro or coriander leaves (finely chopped) - a handful
Mint leaves ( chopped) - 1/4 cup
Lemon juice (Freshly squeezed) - 1 to 1 and 1/2 tbsp

Oil -  3 tbsp + 2 tbsp

for Layering :

Ghee (clarified butter) - 1-2 tbsp
Biryani Masala Powder - 1/2 tbsp
again Red Onion - 1 thinly sliced for Barista 

For garnishing :

Boiled egg - 1
Cilantro ( finely chopped ) - 1-2 tbsp


Method :

1. Grind all the ingredients for making Biryani Masala powder to a fine powder. You may skip this stage by using ready-made Biryani Masala powder, but home-made masala adds extra flavor.

2. Wash and drain the rice on a paper towel. Add Ghee in a big skillet, heat it up and add the thinly sliced onions to it. Saute the onion till it is transparent, add the rice to it and stir continuously for 2 to 3 minutes over  a low heat. In a heavy bottomed vessel add water, once it starts to boil, add the rice-onion mixture, add salt and cover it. Let it cook over low to medium heat until rice is fully done and water is completely absorbed. Using a fork gently separate the rice, so they don't get sticky.

3. Sprinkle salt and turmeric on cleaned prawns, mix it well with them and leave it for 10 to 15 minutes.

4. Heat oil in a pan, add a thinly sliced onion and fry it til it get nice brown color over medium heat and set it aside.

5. In the same pan add oil, once oil is ready add the marinated prawns, shallow fry them till they get a nice pink color, then remove from oil and keep it aside.

6. Add sliced onions to the leftover oil and saute it, till they change color to light brown, add ginger, garlic and chopped green chili peppers and cook them until raw smell goes off.

7. Add coriander powder and 1 and 1/2 tbsp biryani masala powder, stir well and add few tablespoon water and let it cook for 3 to 4 minutes. Add salt, stir well and cook the whole thing, til oil separates from the sides of pan.

8. Add the prawns, stir well for another 2 to 3 minutes, add the chopped cilantro and mint leaves. Stir again and let everything come together. Turn off the gas, add lemon juice, mix well and keep the pan aside.

9. Layering or final cooking : Preheat the oven to 350 degrees F or 176 degrees C. Take a oven-safe dish, put 1 tbsp ghee into the dish and spread half of the rice at the bottom, followed by prawns, sprinkle biryani masala then put rest of the rice. Sprinkle the fried onions on the top and cover it tightly with aluminum foil and  let it cook in the oven for 30 minutes.

10. Once it is done, let the dish covered for again 15 to 20 minutes on the kitchen counter then mix the rice and prawns gently together and decorate with boiled eggs, sprinkle some chopped cilantro and serve.

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Holud Mishti Pulao

Holud Mishti Pulao is one of the very popular rice preparation in Bengali wedding, since it goes well with Bengali tongue’s normal inclination towards any sweet thing. It is aromatic rice dish, yellow in color that makes the the dish very inviting and tempting. This particular pulao is very favorite at my family too. My mom used to cook Mishti pulao in special occasions and serve it with spicy chicken or mutton dishes.

The main ingredient of this preparation is aromatic rice that is called 'Gobindobog chal', also known as Jeera rice. The dish is very easy to make and takes less time to prepare. For this recipe, I followed my mom which is one of her signature dishes. As a kid I didn't need any side dish with this pulao.

Recipe of Holud Mishti Pulao

Ingredients

1.     Flavored Rice ( preferably Gobindobhog) - 2 cups

2.     Ghee ( clarified butter) - 2-3 tbsp

3.     Bay leaves - 2 

4.     Cardamom - 3 

5.     Clove - 3 

6.     Cinnamon stick - 1/2 inch

7.     Cashew - 1 handful

8.     Raisins - (golden color)1 handful

9.     Turmeric powder - 1/4 tsp 

10.  Salt -

11.  Sugar - 3 tbsp or as per taste

Method

1.     Wash the rice nicely and soak it for 15 to 20 minutes. In a big pan, put the ghee/clarified butter.

2.     Once it heats up add the bay leaves, cardamom, cinnamon and clove. Once they get aromatic, add the cashew and fry them till it changes the color to light brown.

3.     Then add the raisins. In few seconds, add the turmeric powder and then add the rice.

4.     Stir it and mix the rice with the other ingredients. Add salt, sugar and water. It is approximately three and half cups. Let it boil.

5.     Lower the flame and cover it. Cook till the rice is done.

6.     Check the taste. Add more salt or sugar if needed. Serve hot with spicy Chicken or Mutton Curry.

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Saraswati Pujo o Niramish Bhoger Khichuri

The recipe that I am going to share with you is “Niramish Bhog-er Khichuri”. Niramish Khichuri what we also called Bhog-er khichuri is offered to the Goddess in Bengali Pujas like Sarawati and Durga. On the puja day, it is served as lunch to the devotes along with some 'bhajis', 'labra' 'chatni', fruits and 'kheer'. This khichuri is made almost in each and every house and Puja-pandals on that day. A similar form is also a delicacy in Bengal during rainy season. You can consider this a nutritious food as spices and oil are used very less in this dish. It is basically a rice based dish cooked with roasted moong daal (yellow lentils) along with some vegetables like cauliflower, peas, potato etc.

This year Saraswati puja was special to us as our son did his 'Hatekhori' on that day. Saraswati  is the Hindu goddess of knowledge, music, arts and science. She, the goddess of learning and creativity is worshiped on the 'Vasant Panchami' or the fifth day of Bengali month 'Magh'. This puja is very popular among learners, celebrated in schools, colleges and clubs. “Hatekhori” is the auspicious process where children starts to write their first words in front of Saraswati. The kids write the word 'Ma' or some spiritual words and introduced with the Bengali alphabets with the help of priest. We were so excited ! Though he started writing couple of years back, yet it was one of those customs we all followed and reminds us of our childhood.

Coming to my childhood, we have so many sweet memories of Saraswati Puja at our school or college. It used to be always a great fun. Last ten years we are far away from our own place but thanks to San Diego Bengali community called Saikat, we still get a chance to participate in this festival. Initially in abroad, we used to miss the Puja day a lot. But nowadays we feel happy about the fact that here in overseas, we get a chance to see the face of the Goddess, can offer Puspanjwali, enjoy khichuri bhog with friends. Our kids too enjoy the day a lot ! It is very nice to see the small girls draped in sarees and little boys are in dhoti or in traditional dress.

Niramish Bhog r Khichuri ( a rice based dish made with roasted lentils and some vegetables) for 3 people : 

Ingredients : 

Gobindobhog rice or Jeera rice or any flavored rice : 11/2 cups

Moong daal or yellow lentils : 1 cup

Vegetables : Cauliflowers, Potato (or as per your choice) cut into big pieces, some green peas

Tomato : a big cut into big pieces

Ginger : 2 inches (grated)

Turmeric powder : 1/2 tsp

Cumin powder : 1 tsp

coriander powder : 1 tsp

Green chilies or whole dry Red chilies

Ghee : 1-2 tbsp

Whole Cumin seeds - 1/2 tsp

Bay leaf

Cardamom : 3 

Cinnamon : 1 inch

Clove : 3 

Method :

1.     In a big deep bottomed pan or kadhai roast, the yellow lentils over medium to low flame.

2.     Keep stirring  until the color changes and nice smell comes up. Wash the roasted lentils nicely and let it cook with enough water like 7-8 cups of water. Then add turmeric powder and half of the grated ginger.

3.     When the lentils are half cooked, add tomato pieces, other vegetables and add salt. Let them cook for another 5 minutes or so at low flame. Then add the washed rice.

4.     Cook it until everything is soft and done. In between, give some stirs. Once it's done, mix it well, check seasoning and check for the consistency. If it becomes too dry add some hot waters.

5.     In a small pan, heat the ghee and put the chilies. Then add cumin seeds and whole garam masala (cardamom- cinnamon - clove). When it splatters and nice aroma comes up, add the remaining ginger, cumin and coriander  powder mixed with 2-3 tablespoon of water.

6.     Cook them until oil separates from the side of the pan. Add the masala with the cooked rice and lentils mixture. Let them cook for another 5 to 7 minutes and mix it nicely. Yes, your delicious Khichuri is done!!

7.     Garnish with some roasted cashew or golden raisins, serve hot with some extra ghee and some fries or labra (mixed vegetable curry) and 'chatni' (Bengali form of chutney)

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