My maternal grandmother was a great cook. She had her own set of recipes for which she was very famous in the family. Few of them are pani puri, masala dosa, batate song and many more. Her all dishes had a very distinguishing taste. Her pulavs were also special.
Few days back, I got a request for the masala pulav from Anu, I tried this recipe which I had noted down from my mom’s diary. Due to sheer laziness, I used to make easy pulavs so far and had never tried this version. When I tried it, I simply loved it. It has the history of three generations now, so it ought to be something special.
Ashwini had blogged about another version of masala bhaath here, which is usually prepared during weddings.
I was not having coriander leaves when I prepared this. Hence the omission in the picture.
Basmati rice 1 cup
Coriander seeds 1/2 tea spn
Cumin seeds 1/2 tea spn
Cinnamon 2″ piece
Fenugreek(Methi) seeds 1/4 tea spn
Turmeric a pinch
Ghee 1 tea spn
Chilli powder 1 tea spn or green chillis 3-4
Cardamom pods 2
Vegetables 1 cup
Coconut 2 tbl spns
Coriander leaves 4-5 strands
Vegetables like green beans, carrot, potato, cauliflower can be used. I used ivy gourd(tendli) as mentioned by Ashwini and it tasted great.
Dry roast coriander seeds, cumin seeds, 2-3 cloves, 1″ cinnamon, pepper, fenugreek seeds and turmeric. Powder them.
Heat ghee and fry remaining cloves, cinnamon, cardamom pods and onion. Add chillis (or chilli powder) and fry till the onions turn brownish. Now add rice and fry for around 5mins.
Add vegetables and powder. Fry for a minute, add around 2 and half cups of water and cook until done. Garnish with coconut and coriander leaves.
Serve with salad or raita.
Serves : 2
Preparation time: 20mins