Pilaf [ pulav or biriyani ] of Indian Aromas

Ingredients :

• Basmathi rice - 1 cup
• Saffron - 1/4 tsp [ soaked in 2 tbsp warm water. ]
• Oil - 4 tbsp
• Shah jeera - 1/2 tsp
• Bay leaves - 2
• Onion - 1 [ cut into slices ]
• Cashews or almonds - 6 to 7 [ split into 2 pieces ]
• Raisins - 1 tbsp [ optional ]
• Vegetables - carrot, french beans, green peas, flower
• cut into small pieces
• Salt - as required
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp

For Paste [ grind with a little water. ] :

• Garlic flakes - 2
• Ginger - small piece
• Chhoti illaichi -2
• Moti illaichi - 1
• Cloves - 2
• Black pepper - 2 to 3
• Cinnamon - 1/2 inch piece
• Cumin seeds - 1/2 tsp

[ grind together in mixer to a smooth paste ]


Method :

Wash and strain the rice and keep aside for 25 minutes. Then heat oil in heavy bottomed pan. Add black cumin and bay leaves.Wait for a second till cumin crackles. Then add onion slices and stir till it change into light brown, add cashew,or almonds and raisins. Saute for a few seconds. Then add vegetables,  fry till it half cooked. Add ground paste, salt turmeric, red chilli powder and mix well. Then add rice, soaked saffron. Stir gently taking care not to break the rice grains.Add 2 cups of warm water. Mix well boil and  reduce the  flame and cook covered till the water dries up, for about 15 minutes. Serve hot with any raitha.