SpringOnions- Parsley Pulav

 

It is a Simple ,Delicious and Herbed Pulav .

 

 

Ingredients:

 

Basmathi Rice - 1 Cup

Onions- 1/4 Cup Chopped /Sliced

Garlic - 4 to 5 Cloves

Spring Onions - 2 sticks - Chopped

Parsley - 2 to 3 TBLSP Chopped fine.

Bay Leaves - 2

Cloves - 2

Cardamom - 2

Cinnamon Sticks - 2 Medium Pieces

Dry Red Chilly - 1

Ghee / Clarified Butter - 2 TBLSP

Salt - To Taste

Green Chilly - 1 Sliced

Cashews - 4 to 5  Cut it into two.

 

 

1.   Cook Basmathi Rice adding Water , Salt and a TSPN of ghee/Oil in it.( Avoids Sticking to each other)

2.  Once the rice is closely to done , turn off the heat and strain the water ( I do it the traditional way - straining with the lid), Close it with the same lid and keep it back in the same stove ( Obvious the stove is off ).

3. Allow it to cool.

4. After the rice is cooled down , In a big Non Stick pan  heat the  Ghee .

5. Once the ghee is hot add Bay leaves , Cloves , Cardamom and Cinnamon Sticks and Cashews.

6. When the Cashews turns Golden Brown Add Chopped Green Chilly and Red Chilly saute for a minute.

7. Now add Chopped onions and Garlic , allow them to cook till they are golden brown .

8. If they are done , Add chopped Parsley and cook till the raw smell goes , then add spring onions ,give it a quick mix ( They get cooked in no time) , remove from heat.

9 . Now add the rice in the Non Stick Pan and mix .( Do not over mix , It will break the Rice)

 

 

                                           

 

 

Serve it with the Curry and enjoy the Meal.

 

 

 

 Note-  

• For 1 cup of rice I add 2 Cups of  Water.
• I do not use pressure cooker for making rice , i always do the tradional way of straining the starch.
• Why i keep the strained rice in the same stove is , The rice is strained before it is fully cooked and  when we keep it in the same stove , the stove will have a minimal heat , it helps the rice to cook.
•  Make sure to cover it with the lid after straining the starch.

Linking it to Virunthu Unna Vaanga , Bon Vivant