Amma's Pulao

1. In a rice cooker/Instant Pot/Stove-top, cook 2 cups of Basmati Rice and 2 and 1/4 cups of Water. 

COOKING TIP #1: Remember to wash and rinse your Basmati Rice water to decrease cooking time. 

2. In a Non-stick Cooking Pot/Pan add EVOO, Mustard Seeds, Asafoetida, Dried Cinnamon Stick, Bay Leaves, Cloves (Laung) and Cumin (Jeera) seeds. Turn on the stove-top flame/heat to a low setting and let these earthy spices cook until the Mustard Seeds starts popping.

COOKING TIP #2: This process of infusing the spices with the Extra Virgin Olive Oil is called tempering and allows for a more aromatic and fragrant dish. Use this technique the next time you are cooking rice, various meats, and vegetables! 

3. Once the Mustard Seeds start popping, add the CTD's Ginger, Garlic and Chili Paste. Combine the ingredients and continue to maintain the stove-top flame/heat at a low setting. Once the Ginger, Garlic and Chilli Paste becomes a glazed-brown colour, add the Red Onion and Salt. Combine all the ingredients and now increase the stove-top flame/heat to a medium-low setting. Keep stirring the mixture to prevent burning and allow the Red Onions to cook until it has become pink or transluscent, in colour. 

COOKING TIP #4: When cutting the Chili Peppers, you can wear kitchen gloves/ cover your hands with plastic sandwich bags, to prevent from accidentally touching your eyes, or any irritations. 

4. After the Red Onion becomes pink or translucent in colour, add the Frozen/Fresh Mixed Vegetables, 1 teaspoon of Garam Masala, Red Chilli Powder, Turmeric Powder and the optional Coriander Powder. Combine the ingredients by gently folding the it in a backwards "6" shape. Then cover the Non-stick Cooking Pot/Pan with a lid, and allow this to cook at a medium heat/flame, for about 2 minute. Then stir the ingredients and once again cover the Non-stick Cooking Pot/Pan with a lid, for another 2 minutes.  Remove the lid and check to see if your Basmati Rice is cooked. 

5. Once the Basmati Rice is cooked, add it to the Non-stick Cooking Pot/Pan. Increase the stove-top flame/heat to a medium-high setting. Once again, combine the rice with the remaining ingredients together by gently folding it in a backwards "6" shape. Now, for a third time,  cover the Non-stick Cooking Pot/Pan with a lid and allow this to cook at medium-high flame/heat for another 1 minute. This will allow the rice to sweat thus preventing the rice from sticking together and maintaining its softness. Uncover the Deep Dish Cooking Pot and gently fold the ingredients together. 

6. At this point do a taste test! Tasting your rice is the best way to know if you need more, or less of any ingredient. If the rice and veggies are to your prefered taste now add on top 1 handful of the toasted Cashews and fresh Coriander/ Cilantro leaves.

7. Enjoy your homemade Pulao along with the Cucumber & Tomato Raita and the Roasted Sweet Potato Curry - balances the tastebuds with the spicy, savoury & sweet!