Patriotic pulaos : Food


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Jai ho! India has just celebrated its 69th Independence Day, but it’s never too late to celebrate. So if you’re in a patriotic mood and ready to try out something new in the kitchen while singing ‘Jana Gana Mana’, these recipes are just for you! Impress your family and friends with these creative combinations of saffron, white and green, that will win a few smart salutes!
Patriotic pulaos

500 gms cooked basmati rice

1 large onion, finely chopped

3 tbsp ginger/garlic paste

1 tbsp cumin seeds (jeera)

2 green chillies

½ cup coriander leaves

½ tsp garam masala

1 large tomato

½ tsp red chilli powder

½ tsp turmeric powder

6 tsp vegetable oil

Salt to taste

Divide basmati rice into three equal portions and keep aside. In a wok, dry roast the cumin seeds until slightly browned. Add 2 tsp oil and a quarter of the chopped onions. Fry till lightly browned. Mix the garam masala and salt with one portion of the cooked rice and add to the onion/jeera, and fry till well combined. Keep aside.

Grind together half of the balance onion, the red chillies and fresh coriander to form a smooth paste. In the same wok, add 2 tbsp of oil, and fry this mix till the oil separates from the paste and it turns a darker green. Add salt and a portion of the cooked rice. Mix well on low flame till combined. Keep aside.

Grind together the balance onion, tomato, red chilli powder and turmeric powder. In the wok, add the balance oil and fry the mix for 2-3 minutes. When the oil starts separating from the mix, add the final portion of the rice and mix well, adding salt to taste.

In a rectangular shallow serving dish, carefully place a section of the white rice in the middle of the dish and shape into a rectangle. Next, carefully add the orange rice above the white rice, taking care that the shape and size is the same as the white band. Finally, add the green rice just below the white rice band, forming the pattern and colour of the indian flag.

Cut a tomato slice width-wise, and add it to the centre of the white band to complete the effect of the Indian flag. Serve hot, and receive compliments gracefully.

The Indian Telegraph Sydney Australia

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