Pearl Pullav
by Tarla Dalal
A nourishing rice with chick peas which will prove a hit at any party.
Pearl Pullav recipe - How to make Pearl Pullav
Preparation Time: Cooking Time: Total Time:
Serves 6 to 8.
For the rice
1 cup uncooked long grained rice (basmati)
2 cardamoms (elaichi)
2 cloves (laung / lavang)
1 cinnamon (dalchini)
1 bayleaf (tejpatta)
1 1/4 cups milk
1 1/2 cups water
2 1/2 tsp salt
For the gravy
3/4 cup kabuli chana (white chick peas)
1 pinch soda bi-carb
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
3/4 cup fresh curds (dahi)
3/4 cup chopped tomatoes
2 potatoes, chopped
3 chopped green chillies
3 tbsp ghee
salt to taste
For the baking
2 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)
1 chopped green chilli
2 tbsp fried onions
2 tbsp milk with a dash of saffron (kesar) strands
Method
For the rice
For the gravy
How to proceed
For the rice
- For the rice
- Soak the rice for 30 minutes. Drain.
- Mix the water and milk together.
- Add the caradamoms, cloves, cinnamon, bay leaf, salt and rice and cook until almost done.
For the gravy
- For the gravy
- Soak the Kabuli chana overnight. Next day, boil with a little water and the soda bi-carb. Drain.
- Heat the ghee, add the ginger and garlic pastes and fry for a while.
- Add the chilli powder and the turmeric (in a little water) and fry for 1 minute.
- Add the curds, tomatoes, potatoes and green chillies and stir for a while.
- Add the Kabuli chana and salt.
How to proceed
- How to proceed
- To the cooked rice, add the coriander, mint, green chillies and fried onions.
- Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top
- Make alternate layers of rice and gravy in this manner.
- Finally, sprinkle the saffron milk on top, cover and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.
- When baked, turn upside down in a serving dish and serve hot.
Outbrain
i have tweaked this recipe to make it in a pressure cooker. Its a one pot version and I have excluded any spices that i did not have in stock, yet it was very good!