Meethe Chawal or the sweet pulao is considered one of the most auspicious dishes in Punjabi Cuisine. Desserts made with rice are popular in Punjabi to name few – Kheer, Phirni and this unusual version of savory rice is a specialty prepared on certain festive occasions. Considered a good omen, to combine yellow rice with sugar and serve it as a sacred offering to the deity of the family. Enriched with the aroma and color of saffron and cardamom, this sweet pulao is the fitting end to a conventional Punjabi meal. The earthy taste of whole spices and the sweetness of saffron make this sweet pulao a perfect melody of flavors. Don’t forget to garnish Meethe Chawal with a generous amount of almonds and pistachios before serving.
Who doesn’t love a good, delicious homemade Chicken Biryani for lunch? But many of us fear the grisly Biryani making process, which is a test of one’s patience and perseverance. I’m the kind of person who is always in need of the cheat recipes for the lazy days. Whether it is my 30-Minute Butter Chicken Recipe or Leftover Chicken Biryani both comes handy on days when I am in no mood to spend hours in the kitchen. Such recipes are a great way to restate the leftovers from the previous day sitting in the fridge. So I’m super happy to be bringing this leftover chicken biryani recipe to you. From scratch, quick and easy, and loaded with bursting real biryani like character . All that you can achieve in less than an hour. Trust me on this!!
At this moment in time, I’m happily married to the man of my dreams — who with much love prepared for me Chana Dal Pulao on a lazy, Sunday afternoon. A conventional Punjabi Recipe, simple and flavoursome. Post a long vacation in Singapore, he offered to make me lunch, about five years after we got married. I was taken aback by surprise. The man who only enters kitchen trailing the aroma of good food, talking about cooking lunch. To many of you, it may sound no out of the box story. But for a woman who waited from the first day of marriage for this moment, it was surely an exceptional day. And around then is when he, cheerful and enthusiastic than ever, walked through the kitchen door. I was already on cloud nine. There were butterflies in my stomach like I had on the day of our first date. But that was not the end of panic and pangs. For someone, who never stirred even a pot of milk, cooking main-course meal seems like an uphill task.
Recipe: Mediterranean Brown Rice Pilaf
Yield: Serves 4
2 Cup long grain brown rice
1 onion, finely chopped
1 carrot, finely chopped
1 pinch saffron, steeped in 1/4 cup hot but not boiling water
2 1/2 cups vegetable stock
1 bay leaf
2 green cardamom pod, crushed
1 star anise
1/2 cup peas, fresh or frozen
1/4 cup golden raisins
1 thumb size stick of cinnamon
1/4 cup almond, chopped
1 tsp red chilli powder
1 tsp turmeric powder
Salt, as per taste
2 tbsp olive oil
A fistful of pomegranate seeds
Heat olive oil in a heavy bottomed saucepan over medium heat.
Add bay leaf, cardamom, star anise and cinnamon stick. Let it heat until aroma of spices is released.
Stir in the onion and saute until translucent and aromatic but not browned. Now add chopped carrot and saute for another 2 – 3 minutes or until you smell the aroma of nuts.
Add the rice and sauté the rice for a few minutes until it is translucent around the edges.
Add the saffron and its water, the stock, raisins, peas, salt, turmeric and chilli powder. Increase the heat and bring to a boil.
Bring the dish to a simmer. Then turn the heat to medium, cook until all the water is been absorbed by the rice.
While the pilaf is cooking, toast the nuts until golden brown. Once done, set aside to cool.
Check the rice to see that all of the water has been absorbed and that the rice is cooked through and tender.
Once the rice is done, cover with a tight fitting lid and let the dish rest for at least 10 to 20 minutes.
To serve the dish, fluff the rice with fork and garnish with freshly chopped cilantro, toasted nuts and pomegranate seeds.
Serve hot with chilled yoghurt and salad.