CHAPTER

8.

RICE

8.5 Navrattan Pullao (Nine-Jeweled Rice)

Quantity

Ingredient

1 c

Basmathi rice

1 c

Water

3

4

c

Oil

1

4

1 small

Finely sliced onion

6

Cloves

1"

Cinnamon stick

1 t

Salt

t

Cumin seed

1

2

For Mixing with rice before serving:

A c frozen peas (boiled), salt, 6 drops green food coloring mixed with

1

4

1 t water.

B c diced tomatoes, t red pepper, salt, Garam Masala, 6 drops red

1

1

4

4

food coloring mixed in 2 t water.

Quantity

Ingredient

1

Thinly sliced onion

2 c

Ghee

1

4

1 oz.

Almonds

1 oz.

Cashew nuts

1 oz.

Golden raisins

1

2

1 oz.

Pistachio nuts

1" piece

Ginger thinly sliced

1

Green chili (optional)

1

Hard boiled egg

Method

1. Clean, wash, and soak rice in 1 c water for pressure cooking, or in 2

3

4

cups of water for pan cooking.

2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice

and fry for minutes to coat the rice grains with oil. Add the water

2

3

which the rice was soaking in. Pressure cook, building up the pressure

to 15 psi and let drop, OR cook in a pan bringing to full boil then

down to a simmer followed by 20 minutes of cooking until the rice is

done.

51

8.5.

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