Zaafrani Milli Juli Sabz Pulav

Exotic sounding names and a good presentation always make any simple dish look yummy and makes you feel “chalo bhai wah!!”

🙂

Before i start with the recipe, a prologue!!

Tribute to MasterChef Australia for inspiring me to go and buy cooking rings so that i can “plate the food up” (in their parlance!) this way ….

And this post is dedicated to my bestest friend and soul sister – Anna…. Babes you know what, hubby dear was quite surprised that i am posting “this” recipe because he thought it was too everyday. But it is special for me because you want the recipe…. the right target audience ….. And also because this is the first time i took pics at every stage of the dish …. what fun… i feel like a chef already…. :-)….

Here you go….this is for you dear!!!

INGREDIENTS: (serves 4 to 5 people)

Zaafrani Rice

2 cups basmati rice

2 pinches of saffron (zaafraan/ kesar) strands

1/4 tea spoon of ghee

8 cups of water (But keep a a tab on the quantity of water. Have enough so that the base doesnt burn. Better to err on the higher side so that you can drain it out when the rice is cooked)

Milli Juli Sabz

Sabut garam masala  –  2 bay leaf (tej pattas ), 4 to 5 cloves (lavang), couple of cardamoms (elaichi), a few small pieces of star anise, couple of pinches of cumin (zeera), fennel (saunf). 1/4 teaspoon of black peppercorns (kali mirch)

2 to 3 teaspoons of ghee or oil

1.5 teaspoon of finely grated fresh ginger (if you are using a ready paste use a little less because they are usually stronger)

1.5 teaspoon of finely grated fresh garlic

1 medium sized onion sliced or chopped coarsely

2 green chillies (if less spicy) or 3 to 4 (if you want it more spicy) chopped

1/2 a bunch of spinach washed, drained and chopped

1 medium sized red/ orange/ yellow pepper deseeded and sliced thinly

1 medium bowl of green peas shelled

1 medium sized bowl of paneer cubes (approximately 25 to 30 cubes)

Handful of cashewnuts, raisins/sultanas and almonds. Chop, slice or pound the nuts.

Chopped coriander and mint leaves

(Tip: Always try and use fresh ingredients as far as possible. But it is not possible always, however when it comes to ginger and garlic i feel it is always recommended to use fresh, they bring out the flavors of the dish very well. )

Process

1. Soak the rice for 15 min. Then add the required quantity of water, saffron, ghee and salt to taste and put it for boil.

2. Take a nice big non stick pan, add 2 to 2/5 spoons of ghee, add the sabut garam masala. Let it brown it a bit

3. Then add the grated ginger, garlic and once they lightly brown add the chopped green chillies.

4. Then add the onions and lightly brown them. Add some red chilli powder at this stage if you feel you need more spice. Just fry it a bit before you proceed to the next step.

5. Once done, add the chopped spinach and colored pepper. Dont let it cook too much, maybe for a minute or till a little water starts oozing out of the dish and the palak turns a tad darker green (because they will lose their color and nutrition and dont taste good overcooked).

6. Add the green peas and paneer, again dont over cook because paneer will become rubbery. Add salt to taste (but keep in mind that the rice also is salted so ensure there is a balance once they all come together. Err on the lower side)

7. Keep checking your rice in between. Pick a  spoonful and bite, if the bite if soft but the grains are still separate then you are done. You will know! Drain it in a colander and keep aside. You can run some cold water through it to ensure the starch is washed off and the grains are all nice separate. if you like sticky rice then leave it as is.

8. Put 1/4th teaspoon of ghee/ oil in a small glass bowl and put your chopped nuts and raisins in it and microwave it for 20 to 30 seconds (keep a tab so that they dont burn).

9. Fold the rice into the veggie mixture along with the chopped nuts and raisins and the coriander & mint.

10. Use a cooking ring to PLATE UP. Use some whole mint leaves, raw red pepper & the chopped & roasted nuts and raisins for the garnish. And serve with some cucumber mint yogurt raita.

And tadaa!!!… Its done!!!

Twist:

A simple yet zingy twist which my mother in law does would be, to fry the sabut garam masala, onions in the rice before it is cooked. She also mixes some dhania pudhina (Coriander, Mint, green chillies & lemon) chutney in the rice to make it look green and give it that zing. She uses this rice for gravy dishes but you can use this rice instead of the saffon rice for the pulav.

You can also make it with a whole lot of other veggies like cauliflower, potatoes, carrots, beans etc…

Now Njoy!!!!