Soya Nugget Pulao

These days I just love experimenting with Pulao, whether veg or non-veg, specially because it serves the purpose of a one dish meal. 😉 Today’s recipe is all about one such vegetarian Pulao, with soya nuggets added in, and can be called as Soya Nugget Pulao. Soya Nuggets are very good for health mainly because of their high protein content. If cooked rich in spices, soya nuggets taste great and can give the non-vegeterain dishes run for their money. I also made this dish a bit on the spicier side  which gave it the extra kick.

Soya nuggets pulao

Soya nuggets pulao

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Prawn Pulao

Pulao can be made in different ways. I have already posted the recipes of Mishti Pulao, Vegetable Pulao and Morog/Chicken Pulao.

Today’s recipe is of Prawn Pulao. My mother used to make prawn pulao in pressure cooker with Gobindobhog rice. The aroma of this rice along with ghee and prawns is simply brilliant. But unfortunately I do not find that particular rice in my current place, so use basmati rice instead. In fact here I also deviate from my mother’s recipe and try a bit different, the idea of  which is found in a news paper when I was in Kolkata. It is quite satisfactory too and these days I often prepare whenever wish to go for a one dish meal.

Prawn Pulao

Prawn Pulao

Ingredients to serve 4 :

  1. Prawn – 250 gm.
  2. Basmati rice – 2 cups
  3. Ghee – 4 tbspoon
  4. Whole garam masala (Green cardadom – 3, Clove – 3, Cinnamon stick – 1½”)
  5. Bay leaf – 1
  6. Javitri or mace – ¼ teaspoon
  7. Nutmeg – 1
  8. Caraway seed or sajeera – 1 teaspoon
  9. White pepper powder – ½ teaspoon
  10. Chopped onion – 1
  11. Salt & sugar to taste
  12. Cooking oil – 2 tbspoon
  13. Hot water – 4 cups

Procedure :

Rinse the rice for 2-3 times and then soak for half an hour in water. Then drain out the water and spread the rice on a plate and let it dry.

Remove the shell, head and tail of the prawns, devein them and wash thoroughly. Smear salt and turmeric powder on prawns and keep it aside.

Crush whole garam masala, mace and nutmeg together and keep aside. Do not need to make fine powder out of them.

Heat oil in a frying pan and fry chopped onion until it turns golden brown in colour. Keep the fried onion aside.

Now melt ghee in a large pan over medium heat and fry the prawns till they start changing colour. Take out them from the pan and keep aside.

Now add caraway seed, bay leaf, garam masala-nutmage-mace mixture and white pepper powder in the remaining ghee, saute for a while till nice aroma of the spices comes out.

Then add washed and dried rice into it and fry for 2-3 minutes.

Now add hot water and let it boil. As water starts boiling add salt and sugar.

As 70% of water dries out add fried prawns and give it a good stir. Cover the pan with a lid and cook further 10 minutes on low heat.

Then sprinkle over the fried onion and serve hot.

Vegetable Pulao

Whenever I have lot of different vegetables in stock, I think of preparing vegetable pulao.  It is well content to be served as one-dish meal. Again one can serve it with any other side dish. What attracts me most about this pulao is its colourful appearance due to presence of different vegetables in one platter.

Bengali’s biggest festival “Dura puja” is at our door step. During puja, we usually have vegetarian dishes on Sashthi and Ashtami. This vegetable pulao with dam aloo, either Bengali or Kashmiri style, can be a great combination for Puja lunch menu. 🙂

Vegetable Pulao with Kashmiri Dam Aloo

Vegetable Pulao with Kashmiri Dam Aloo

Ingredients to serve 5 :

  1. Basmati rice – 2 cups
  2. Thinly sliced carrot – 2/3 cup
  3. Finely chopped green bean – ½ cup
  4. Small pieces of cauliflower – 1 cup
  5. Green peas – ½ cup
  6. Ginger (finely chopped) – 1 tbspoon
  7. Cashew nut – 1/3 cup
  8. Raisin – ½ cup
  9. Green cardamom – 6 pods (opened)
  10. Clove – 6
  11. Cinnamon stick – 2” (broken into small pieces)
  12. Bay leaf – 2
  13. Black pepper corn – 8-10 (optional)
  14. Ghee (clarified butter) – 4 tbspoon (recipe link)
  15. Hot water – just more than 4 cups
  16. Salt & Sugar to taste

Procedure :

Rinse the rice 2-3 times with water and then let it soak in water for minimum 10 minutes. Drain the water and spread it over a plate to become dry.

Take a large vessel/frying pan and melt ghee in it over medium flame. Add cinnamon, cardamom, clove, bay leaf, pepper corn and chopped ginger, saute for a while.

Then add all the vegetables except green peas, sprinkle over some salt and fry till they get cooked half.

Then add green peas, cashew nut and raisins and again fry till the cashew nuts turn light brown.

Now add the rice and fry till the rice pops out from the pan.

Now add hot water. As the water stats boiling add salt & sugar, give the mixture a good stir. Let it boil for 4-5 minutes and then cover the pan with a lid and put the gas on low.

Put the gas off as the rice get cooked.

Spread the pulao in a large serving bowl or on a plate if you are not serving immediately. Otherwise within few minutes the rice makes lump and lose its neatness.

I served it with Kashimiri Dam Aloo. You can serve it with any side dish of your choice.

Vegetable pulao is ready to be served

Vegetable pulao is ready to be served

Note :

  1. If you don’t like to use ghee, then you can use cooking oil instead of that.

Chirer Pulao / Flaked Rice Pulao

“Chirer pulao” or Flaked rice pulao is a handy breakfast or evening snack dish. I used to find often my lunch box full of “chirer pulao” in the good old school days. These days I often prepare it as evening snack when my husband returns home from work and I need to make something very quick. It indeed can be made in a blink of an eye. So just try and share your experience with me. 🙂

Chirer Pulao or Flaked rice Pulao

Chirer Pulao or Flaked rice Pulao

Ingredients to serve 2 :

  1. Flaked rice/Chire – 2 cup
  2. Thin slices of carrot – 2 tbspoon
  3. Small cubes of potato – 1
  4. Finely chopped onion – 1
  5. Finely chopped ginger – ½ tbspoon
  6. Chopped green chilli – 2
  7. Roasted pea nut – 2 tbspoon
  8. Salt and sugar to taste
  9. Oil – 3 tbspoon

Procedure :

Wash flaked rice twice and drain the water well. Then spread it over a plate to become just a little bit dry.

Heat oil in a pan over medium flame. Add sliced carrot and potato and fry for 2-3 minutes. Then add chopped onion, ginger, green chilli and pea nuts. Season with salt and fry till all the vegetables get cooked.

Now add the flaked rice, season with salt and sugar and fry very well till the raw flavour of flaked rice disappears.

Serve hot.

Note :

  1. For this recipe fine flaked rice is not suitable as after rinsing it turns mushy. Then it turns out unmanageable even if you fry for long.
  2. Don’t fry the flaked rice for a long time otherwise it will become hard and crispy which is not desirable for this dish.

Morog Pulao or Chicken Pulao

“Morog Pulao” can be regarded as a close alternative to Chicken Biryani as the key elements are almost similar. However, if Biryani requires a lenghty and complex process, Morog Polao is easier to prepare but is not compromising in taste by any means. One may wonder what does morog aka Chicken (Cock) to do with Pulao, since the latter carry a vegetarian brand, believe me the falvour of chicken adds a new dimension to it. I have heard that this dish is quite popular in Bangladesh where it has reportedly originated as well. I hope by time, it will cross the boundary of that tiny nation to flow far down.

Morog Pulao

Morog Pulao

Ingredients to serve 4 :

  1. Chicken – 500 gm.
  2. Basmati rice – 2 cups
  3. Onion (medium) – 2
  4. Ginger – 1 inch piece
  5. Garlic – 2 – 3 cloves
  6. Poppy seed paste – 1½ tbspoon
  7. Yogurt – 3 tbspoon
  8. Milk powder – 1 tbspoon
  9. Turmeric powder – ¼ teaspoon
  10. Red chilli powder – ½ teaspoon
  11. Garam masala powder – ½ teaspoon
  12. Nutmeg (Jayfal) powder – ½ teaspoon
  13. Mace /Javitri(powdered or crushed) – ¼ teaspoon
  14. Salt & sugar to taste
  15. Ghee
  16. Cooking oil
Ingredients

Ingredients

Procedure :

Make a paste with one onion, ginger & garlic in a mixer/blender.

Chop the other onion finely.

Marinate the chicken with chopped onion, onion-ginger-garlic paste, poppy seed paste, yogurt, milk powder, turmeric powder, red chilli powder, garam masala powder, nutmeg powder, mace, salt and 1 tbspoon of oil for minimum 2 hours.

Wash the rice and let it soak for half an hour in water. Then drain out the water and spread the rice on a plate and let it dry.

Marinated Chicken & Soaked Basmati rice

Marinated Chicken & Soaked Basmati rice

Now heat 2 tbspoon oil in a large frying pan over medium flame. Add the marinated chicken and cook until it gets mostly cooked (till the liquid is absorbed and oil comes out from it). Don’t add water, cook the chicken over low-medium flame.

In another frying pan melt 2 tbspoon of ghee and fry the dried rice very well till it starts spluttering.

Now mix well this fried rice with the chicken and add nearly 4 cups of hot water to it. Add salt and sugar according to your taste. As the water starts boiling turn the flame on low and cover with the lid. Cook until rice is done. Now you are ready to serve the delicious “Morog Pulao” or Chicken Pulao. 🙂

Note :

  1. If you don’t have ghee, then you can use cooking oil instead of that.
  2. Add hot water just less than twice as much as rice.
  3. Cook the rice on low flame otherwise it get burnt from the bottom.

 

 

 

Pulao with safed murgh

Sunday lunch is always a luxury to food lovers. Nothing beats the combination of Pulao, the delicate rice dish, with the spicy curried meat for that. In fact, the combination gets really unique when you put a slightly different preparation of meat with Pulao. Today, I am giving the recipe of white chicken which takes a bit long to make, but I hope, you can take your Sunday time out to prepare it. The pulao recipe is completely in Bengali style with is best prepared with “Gobindo bhog” rice. As it is not available outside India I prepared it with basmati rice. Enjoy 🙂

Pulao with Safed Murgh

Pulao with Safed Murgh

Ingredients to serve 4 :

For White Chicken

    1. Chicken – 600 gms.
    2. Plain yogurt – 250 gms.
    3. Ginger paste – 2 teaspoon
    4. Garlic paste – 1 tbspoon
    5. Onion(large) – 2
    6. White pepper powder (Samorich) – 1 tbspoon
    7. Kabab Chini – 3 to 4 seeds
    8. Star Anise – 1 seed
    9. Mace (Javitri) – ¼ teaspoon
    10. Cashew nuts – ¼ cup
    11. poppy seeds – 1 tbspoon
    12. Fresh Cream – ½ cup
    13. sugar – ½ tbspoon
    14. Salt to taste
    15. cooking oil

For Pulao

    1. Basmati rice as required – say 2 cups
    2. warm water – 4 cups
    3. Ghee – 2 tbspoon
    4. Yellow food colour or Turmeric powder
    5. Whole garam masala (Cinnamon stick – 1 inch, Cloves – 5, Green Cardamom – 5)
    6. Bay leaves – 2
    7. Cashew Nuts + Raisins –  ½ cup
    8. Salt & Sugar to taste

Procedure :

White Chicken

Cut the chicken into pieces according to your preference. Marinate the chicken with salt, white pepper powder, ginger & garlic paste and 200 gm. of yogurt for 1 hour.

Roast kabab chini, star anise and mace in a frying pan and then grind the mixture till it gets a half dust texture.

Soak the cashew nuts into warm water and prepare a paste of them. Similarly make a paste of poppy seeds.

Cut the onions into thin slices. In a deep pan, heat sufficient amount of oil until it is almost smoking. Reduce the heat to medium, and wait about 30 seconds. Add the onions a few at a time and deep-fry until they are golden brown and crispy. Transfer the onions onto a paper towel to absorb the extra oil. Continue until all the onions have been fried.

Heat 1 tbspoon of oil in a large pan. Add the dry half dust spice mixture to it and saute for a while. Then add the marinated chicken into the pan and cook until oil comes out of it. Add required salt, sugar and 1½ cup of water. Now cover the pan with a lid and let it cook till the chicken becomes tender. Then add the remaining yogurt, cashew nut & poppy-seed paste, 2/3 of the fried onion or barista and fresh cream. Put the flame on low and let it cook for another 5 – 7 minutes with the lid on. Switch the gas off and garnish with the remaining barista. You can also serve this chicken with Roti/Paratha.

Safed Murgh

Safed Murgh

Pulao

Wash the rice and let it soak for 30 min. in water. Then drain it out and spread over a large plate. Add 1 or 2 drops of yellow food colour or ½ teaspoon of turmeric powder and mix it with the rice very well. Now let it dry.

Heat a heavy bottom pot on medium flame. Add ghee, let it melt, then add the whole garam masala and bey leaves, saute them for a while. After that add the cashew nuts and raisins, fry them lightly and then add the coloured rice. Fry well the rice with dry fruits and add warm water to it (take water twice as much as rice) followed by adding salt and sugar as per your test. Cover the pot and let the rice cook on low flame. Put the gas off when the rice is completely cooked and all of water dries out. Don’t over cook the rice otherwise it may get burnt at the bottom.

Misti Pulao

Misti Pulao