Everytime I make an elaborate gravy like the Butter Mushroom Masala or the Aloo Dum or Stuffed Tomatoes in Green Gravy etc, I make it a point to keep the main pulav very simple and straight. Tiranga Pulav is a very easy option to fall back on when you are really crunched on time, but cannot compromise on flavour. One of the main ingredients of course is Basmati Rice, and as you must have collected from my blog postings, I swear by Daawat Basmati Rice. It has a very rich flavour and aroma which is bearing on the taste of the final preparation. On to the preparation…
2 cup of Daawat Basmati Rice.
1/4 cup Light Coconut Milk.
3 1/2 cups Water.
A blob of butter.
Salt to taste.
3-4 Star Anise .
2 Bay Leaves.
2 inch piece of Cinnamon.
1 Tsp Elaichi Powder.
Handful of Broken Cashews.
1 cup finely diced Carrots.
1 cup Fresh/ Frozen Peas.
- In the rice cooker take 2 cups of rice. Wash well add 1/4 cup Coconut Milk + 3 1/2 cups of Water. Add salt and a blob of butter and allow to cook.
- If butter is not available, add a spoon of oil/ghee. This coats the rice with a layer of oil and keeps it non-sticky and also prevents the base of the cooking vessel from browning.
- When the rice is done, puff it with a fork and allow to cool.
- Pop the carrots in to the microwave for 3 mins so it gets half cooked. Set aside.
- In a wide mouthed wok/kadai, add 2 spoons of ghee. Roast the cashews and set aside.
- Add a little more ghee if needed and slowly add the whole spices – Anise, Bay leaf, Cinnamon, Cloves and finally the elaichi powder.
- With a spatula allow the spices to fry well in the ghee.
- Add the carrots and peas and stir in well with the spices. Add sufficient salt.
- When the vegetables are sauteed for a couple of minutes, add the cooked basmati rice.
- Stir in well and switch off the stove.
- Garnish with chopped cilantro leaves and serve Tiranga Pulav with Aloo Dum or Mushroom Butter Masala.