Coming Home :)

Hello,

We are in 'Amchi Mumbai'🙏! The reason for the visit is sombre, but breathing in a lungful of familiar air, makes you so glad to be home😊

The city is raucous as ever; but bright & colourful too. It's the time of the year where festivals knock on your door, every fortnight.

We got the fag-end of Ganesh festival, tucked in delicious Biryanis during Bakri Eid, Navratri with it's infectious dancing will begin soon & today is Gandhi Jayanti - birthday of the father-of-the-nation.

In Mumbai, irrespective of what religion you practice, we enjoy each festival that runs rampant through the city. One because you get public holiday😏. The other because you will always have friends, colleagues, neighbors of different religions; it's easy to catch the festive fever.

To me most important factor of festivals is the Food!! And since I'm  staying at my Mum's place, I'm having a food-orgy.

Mom is a people magnet; her reach of friends can put telecom companies to shame, we get to sample mouthwatering festive treats from her friends😋. She's also has been pampering with my favourite dishes (definitely goin back with some added kilos)

Her Sunday meal is my favourite, esp with delicious 'Pulao Rice'. 

Rice has never been my favourite, but Pulao or Biryani, is an exception. Hubby on the other hand prefers plain rice, so I don't often make 'Pulao' at home. Hence Mum makes sure to cook some whenever I'm visiting.

RECIPE:

1) Take a bowlful of rice, wash & soaked in water for about 15-20 mins, then drain.

2)'Slice one onion in fine (do not dice it, slice it like juliennes)

3) Heat 1tbsp of ghee or oil (if you wanna avoid saturated fats) in a pan. Crackle 1 tejpatta, 2 cinnamon barks broken, 3-4 peppercorns, 4-5 cloves and 2 cardamoms.

4) Add the onions & brown them a bit, the beautiful rustic brown colour of the rice comes from it.

5) Add a 4-5 roughly crushed cashews & saute a bit.

6) Add two bowls of water (ratio of rice to water is always 1:2). Add half a cube of chick stock. If you don't have chicken stock cube it's alright, just add half tsp of salt & a pinch of sugar. Alternatively you can just add two bowlful of fresh chicken stock (takes care of the water, salt & flavour, all in one go).

7) Once the water comes to a boil, add the rice, cover with a lid, lower the flame & let the rice cook. Depending on the quality of the rice, you may need to add more water for the rice to cook completely.

Tip - Even when we cook plain rice (not the rice cooker type), we always add extra water in the pan. As the rice cooks, the starch separates & the starch water therein is drained off; making the rice healthy to eat. When making dishes like khichdi or pulao that is not possible, as you will drain off all the masalas. Hence I par cook the rice first, that way some of the starch is drained off & leaves the khichdi or pulao more healthier. Do try this healthy twist for your rice dishes.

8) Serve this Pulao Rice, with any Meat gravy/curry.u

Would love to hear your comments on the same. Have a wonderful weekend!

Cheers!!!