We have always known rice to be the staple food of South India.. but more so, i consider it to be beautiful. Ever since the time they are sown, in those sparkling waters, they rise up to the bright sky, covered with hull, till they are beaten out to bring the long, pure white rice grains! only India can today boast of the several Rice Preparations, that it has to offer to the world, though the Persians brought the tradition of preparing rice with the meat and yoghurt, which is called the Biriyani today.. Its not the recipe of the biriyani that is going to follow, but of a Pulao, but the spices are pretty understated here.in a Kadhai, put in bout 3 spoons of Ghee. Into this, tip the cloves, cinnamon, pieces of Cashewnut, fry this, till the cashew turns a little golden brown. Keep a coarsely ground paste of Ginger(lots), Garlic(lots) and green chilli ready (i would request you not to use the ready made paste here, it doesnt really give out the needed flavor). Add this to the ghee and fry well. to this add peas (or anything that you want to:carrots, cauliflower, capsicum, etc) and fry. now add the rice to it, and add exactly 1.75 times the water (1.75 cause you have already soaked the rice, and fried it as well), salt and just half a spoon of sugar. The flame has to be really high till this, once you add all of it, reduce the flame, close the lid, keep something heavy on it, and just wait for 15 minutes. open the lid, do not disurb the rice, cause they might break. once you open the lid, let it cook further for about 5 min, so that you dont really have all the steam and moisture in there. Just for that extra jazz, fry in thin slices of onion in lots of oil, till they are brown. Spread this over the rice and tip in some coriander leaves!
Aaaahhh.. Bliss!!
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