If you have some leftover rice in your refrigerator and you are not able to understand what to do with it. Then this recipe is perfect to solve your problem. Today's recipe is Instant pilaf or pulao with leftover rice. However, you can make it with fresh rice also but in that case, you have to boil the rice first. This goes very well with any gravy of your choice.
This pilaf is slightly sweeter in taste so it will compliments very well with any spicy gravy. The uses of dry fruits such as raisins and cashew will give it a nutty twist and garam masala will give flavorful taste to the dish. This recipe is from West Bengal, India and there are many ways of making it. It is usually made with fresh rice. But this recipe is my take on it.
So here is the recipe below:-
Preparation time:- 5 minutes Cooking Time:- 5 minutes Total time:- 10 minutes
Number of Servings:- 2 persons
Measurements:-
1 cup = 250 ml
½ cup = 125 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml
Ingredients:-
1) Boiled Rice:- 2 cups
2) Ginger Paste:- ½ teaspoon
3) Bay Leaf:- 1 large
4) Green Cardamom:- 3 - 4 Nos.
5) Cinamon Stick:- 1
6) Cloves:- 3 - 4 Nos.
7) Cashew Nuts:- 8 - 9
8) Raisins:- 12 - 15
9) Turmeric Powder:- ½ teaspoon
10) Sugar:- 2 teaspoon
11) Salt:- ½ teaspoon or to taste
12) Ghee (Clarified Butter):- 1 + 1 Teaspoon
Method:-
1) Heat 1 teaspoon of ghee (clarified butter)in a nonstick pan. Once hot, add raisins and cashew nuts to the pan. Fry till light golden brown. Take it out on a plate. The flame should be over medium-low.
2) In the same pan add 1 more teaspoon of ghee. Once hot add green cardamom, bay leaf, cloves and, cinnamon stick toss for 30 secs, once all the aroma comes from the masalas add turmeric powder and ginger paste to it. Saute for 1 minute over medium flame.
3) Add boiled rice, salt, and sugar to the pan. Toss well with light hands. Make sure that the rice doesn't break. Cover and cook for 3 minutes.
4) Add the fried raisins and cashew nuts to the rice. Toss with again. And switch off the flame. Check for seasoning. It should be little sweet in taste. Your pilaf is ready.
1 cup = 250 ml
½ cup = 125 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml
Ingredients:-
1) Boiled Rice:- 2 cups
2) Ginger Paste:- ½ teaspoon
3) Bay Leaf:- 1 large
4) Green Cardamom:- 3 - 4 Nos.
5) Cinamon Stick:- 1
6) Cloves:- 3 - 4 Nos.
7) Cashew Nuts:- 8 - 9
8) Raisins:- 12 - 15
9) Turmeric Powder:- ½ teaspoon
10) Sugar:- 2 teaspoon
11) Salt:- ½ teaspoon or to taste
12) Ghee (Clarified Butter):- 1 + 1 Teaspoon
Method:-
1) Heat 1 teaspoon of ghee (clarified butter)in a nonstick pan. Once hot, add raisins and cashew nuts to the pan. Fry till light golden brown. Take it out on a plate. The flame should be over medium-low.
2) In the same pan add 1 more teaspoon of ghee. Once hot add green cardamom, bay leaf, cloves and, cinnamon stick toss for 30 secs, once all the aroma comes from the masalas add turmeric powder and ginger paste to it. Saute for 1 minute over medium flame.
3) Add boiled rice, salt, and sugar to the pan. Toss well with light hands. Make sure that the rice doesn't break. Cover and cook for 3 minutes.
4) Add the fried raisins and cashew nuts to the rice. Toss with again. And switch off the flame. Check for seasoning. It should be little sweet in taste. Your pilaf is ready.
Take it out in a dish and serve hot with any gravy of your choice.
Note:-
* You can cook in any vegetable oil if you want to avoid ghee or butter.
* People living outside India, and not aware of all the Indian spices, you will mostly get all the spices in the Indian stores near your place.
Do try my recipe and leave for comments below. Till then Happy Cook.!
r-elish.blogspot.ch by Madhurima Roy is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License
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