Mewa Pulav

   Mewa Pulao






                  'Mewa' means dry fruits - with which variety of recipes are made since ages. Pulao or pilaf is one of a delicacy in Asian cuisine. And,when this delicacy is prepared with dry fruits,then,it becomes a shahi dish - isn't it ? Pulao,is usually served as a main course,with dahi(curd),achar(pickle),or salad,etc.,as well as any vegetables. Here,this preparation of pulao is on a sweeter side,so,it can be enjoyed with any spicy veggies or salad.

 Preparation time : 1 hr
Cooking time : 20 - 25 mins.
Servings : 2 - 3 persons

 Ingredients :

  • Basmati rice/chawal - 
  • 2 cups/300 gms
  • Ginger/adrak - 1 inch.
  • Red chilli pwd. - 1/2 tsp.
  • Bay leaves/tej patta - 3 nos.
  • Cinnamon/dalchini - 1 & 1/2 inch
  • Green cardamom/choti ilaichi - 5 nos.
  • Cloves/laung -  5 nos.
  • Mace/javitri - 2 nos.
  • Orange/kesri food color - 1/4 tsp
  • Sugar/chini - 2 tbsp.
  • Cashewnuts/kaju - 13/14 piece
  • Raisins/kishmish - 1 tbsp.
  • Pistachio - 1 tbsp/14 pieces
  • Almonds/badam - 10 nos.
  • Saffron/kesar - 2 pinch
  • Salt/namak - acc. to taste
  • Clarified butter/ghee - 3 tbsps.
  • Milk - 2 tsp.
Preparation : 

  1. Wash and soak the rice in water for about 35 - 40 mins.
  2. After soaking,strain out the water well,and keep the rice in the strainer for about 10 mins.
  3. Make a paste of the ginger.
  4. Crush a little, the green cardamom,cinnamon,cloves and the mace together.
  5. Soak the saffron in warm milk.
  6. Cut the almonds into slivers.
Method :

  • Mix ginger paste,red chilli pwd and the kesri color well with the rice, and keep aside for about 15 mins.
        

  • In the meantime,heat 1 tbsp. of desi ghee and fry the cashews and the kishmish separately on medium flame till light brown in color,keep aside.
  • Heat rest of the ghee, keep the flame medium. Put bay leaves and the crushed spices,and fry for few seconds,or till aroma comes.
  • Now,add the rice,and stir continuously,till it becomes transparent in texture.
  • Add 3 - 4 cups of water and mix a little. At this point,add the salt and sugar,and mix well again. Allow to boil on medium heat.
  • When all the water dries up,and the rice becomes cooked,add all the dry fruits.
  • Pour the saffron - mix milk,and mix well. Be careful,the mixing should be lightly handed.
  • Keep the pan covered for about 10 mins.
  • Serve hot with salad,as a lunch or dinner.
Suggestion :  the rice should be fried well


                                                                                                         🍴🍳🍳🍳🍴 enjoy cooking

                




Comments

Post a Comment

Popular posts from this blog

HEALTHY BREAKFAST

Image
                                                                                                                                 APPAM                           Household dish of "God's own country", appam is a traditional dish of Kerala,used generally as breakfast. A stew,whether it is veg or non-veg,is served with appam. This  delicious zero-oil recipe,in my opinion,will win lots of food lovers heart. Here,I have followed the authentic method to prepare and made this dish. Preparation time : for soaking - 4 to 5 hrs.                              for fermenting - 8 to 10 hrs Cooking time :      30 mins Servings :             12-13 pieces Ingredients : Raw rice - 2 cups Par-boiled(cooked) rice - 1 cup Salt - 1 tsp. Sugar - 1 tsp. Coconut - 1/2(grated) Dry yeast - 3/4 tsp Method : Pick,wash and soak the rice in enough water for about 4 to 5 hrs Drain out the water. In a mixie,grind it with the cooked par-boiled rice,grat
Read more

SHUNDUL

Image
SHUNDUL                           Shundul is a popular dish in Tamilnadu,a south - indian state. The main ingredient here is kala chana or commonly known as desi chana in India. This dish is full of nutrition,and can be had as a breakfast or as a snack. Follow the steps below,and certainly,you will end up your morning breakfast with a satisfied smile. Preparation time : 3 hrs.and 35 mins. Cooking time : 15 mins. Servings : 3 - 4 persons Ingredients :  Kala chana ( whole bengal gram ) - 2 cups / 300 gms Coconut - 1/2 part / 1 cup ( grated ) Onion / pyaj - 2 nos. ( medium ) Ginger / adrak - 1 and 1/2 inch Curry leaves - 10 - 12 nos. Mustard seeds / sarson ke dane - 1 tsp full Whole red chilli / lal mirch - 1 no. Oil / tel - 2 tbsps Salt / namak - acc. to taste For the masala pwd. : Coriander seeds / dhania - 2 tsps Bengal gram / chana dal - 1 and 1/2 tsp Split black gram / dhuli udad - 1 tsp. Whole red chilli / sukhi lal mirch - 2 nos.
Read more

Paneer Chahana

Image
Paneer Chahana Be it a party,fooding in any restaurant or preparing menu for coming guests at home --- any paneer item is must and must, specially in veg items. Can't think without it. Paneer korma is an item which can be prepared on any occasion. Being rich,it can be kept occasionally in regular household menu. Its creamy texture  makes this dish yummy and yummy.  Preparation time  :  20 - 30 mins Cooking time   :  30 mins Servings   :  2 - 3 persons Ingredients : Cottage cheese / paneer --  400 gms Poppy seeds / khuskhush  -- 1/2 tsp White sesame seeds / safed til  -- 1 tsp Cumin seeds / jeera pwd -- 1/2 tsp Coriander seeds / dhania pwd   -- 3/4th tsp Ginger / adrak  --  1 inch piece Tomato  --  2 nos. Onion / pyaj  --  2 nos. Green cardamom / choti ilaichi  -- 2 - 3 nos. Raisins / kishmish  --  10-12 nos. Cashew / kaju  --  8-10 nos. Oil or ghee  --  3 tbsp Salt / namak  --  acc.to taste Sugar / shakkar  --  1/2 tsp. Fried onion  ( for garnishing )  -- few strips. Preparation
Read more