Friday, March 9, 2007

Pulao or Pulau?

No matter what the spelling is, pulao is always welcome. I usually tease my husband's folks because they eat rice three times a day, every day. Although I can not do the daily thing, I pretty much enjoy different preparations using rice, like this one, for instance, that one of his aunt's makes. The rice is so vibrant and aromatic, seansoned with a mixture of coconut, mint and spices. The smell, different flavors and textures in your mouth as you eat it make it a real sensory experience.

Coconut & Mint Pulao

1 tsp black mustard seeds
Curry leaves(opcional)
5 Cloves
1 Cardamon
1 Cinnamon stick
1 Star anise
1 tsp peppercorns
1/4 tsp cumin seeds
1 Onion
3 Garlic cloves, minced
1 tsp grated ginger
2 green chillis
1 Bay leaf
1 cup fresh mint leaves
1 cup grated coconut
2 cup Basmati rice

Heat all the dry spices in a cast iron pan or skillet. Grind and recerve. Puree onion in a food processor. Reserve. Puree the coconut, mint and ginger together. Reserve. Heat some oil in a pan and add the mustard seeds. When they start popping, add curry leaves and onion. Saute until it starts to get brown and then, add garlic and chopped green chilli. Stir often. Add dry spice mixture and allow it to get aromatic. Pour in the coconut mixture, bay leaf, rice and salt. Add enough hot water ( I usually use 1:2 ratio for rice and water, in this case 4 cups). Cover and allow it to cook on very low heat.
Source: Molly Aunty

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