Wednesday, November 10, 2010
This is a recipe of Mrs.Revathy Shanmugam,a great culinary expert of Tamilnadu.
It reminded me of the coriander rice which is served in Saravana Bhavan restaurant .The aroma of the pulao was appetising.
Basmathi rice - 2 cups washed and soaked in water for 15 minutes
Onion - 1 finely chopped
Ghee - 2 tbsp
Oil - 2tbsp
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Bay leaf - 1
Salt to taste
Water - 3 cups
To be ground into a smooth paste :
Coriander leaves - a big bunch washed thoroughly with the stalks removed
Coconut - a small piece
Ginger - 2 tsp grated
Garlic - 2 cloves
Green chillies - 4
Cinnamon - 1 inch piece
Cloves - 4
Star Anise - 2
Heat oil and ghee in a skillet.When hot add the fennel seeds,cumin seeds and bay leaf.
Then add the finely chopped onions.
When the onions turn slightly brown,add the ground paste and saute till the raw smell goes off.
Now add the basmathi rice and saute for 2 minutes.Add required amount of salt and water.Wait till the water starts to boil.Transfer the contents into a rice cooker and cook till done.
Alternately cook in a pressure cooker and cook for 1 whistle.
Serve hot with your favorite raita.