Alot is happening in my life right now. I'm trying to find a place where I actually belong. I thought Oman was it, but as it dawns on me now, this country is a career suicide. As much as I love Oman (Things to-do when in Oman, coming up on the blog soon), I'm already thinking about moving. Not sure where, not sure when, but it will happen InshAllah (hopefully). *fingers crossed*
Any type of aromatic rice used to be a comfort food for me when I was young. I remember my mother making this (she is one of the best cook in the world!) with shaami kababs and raita. This is totally her recipe and how she makes it. Rough estimate of ingredients, no hard and fast rule and no limitations, that how I cook. Whats the fun in everything thats been set on stone, right?
For this recipe you'll need:
(For the Stock):
500 grams of Beef or Mutton with bone (I used beef)
1 medium Onion
1/2 inch piece of Ginger
5-6 cloves of Garlic
5-6 Black peppercorn
2-3 Black Cardamom
1 Star Anise
2 sticks of Cinnamon
1-2 Bay leaves
1/2 tsp of Cumin
1 tsp of coarsely crushed Coriander Seeds
Some dried chilies (optional)
1.5-2 cups (regular measuring cup) or approx 350-400 grams of Basmati Rice
1 Medium Onion, sliced
250 grams of Yogurt
1 tsp of Ginger Garlic paste
1/2 tsp Cumin
1/2 tsp of Garam Masala Powder
Salt to taste
1/2 tsp of Ground Black pepper
4-5 Green Chilies, roughly chopped
Fried Onion (optional)
Start by adding Onion, Garlic, Ginger, Cinnamon, Peppercorns, Black Cardamom, Green Cardamom, Cloves, Cumin, Coriander seeds, Bay leaves and some dried Chilies in a deep pot.
Add water so that the meat is fully covered.
Cook on low till the meat is cooked through, about 1.5-2 hours.
Take out the meat and strain and reserve the stock to use later.
Whip yogurt with Cumin, Ginger Garlic paste and Garam Masala powder. Keep aside.
Brown onion in 4-5 tbsp of oil than add cloves, peppercorn, cinnamon and cardamom.
yogurt mix, salt, ground black pepper and roughly crushed green chilies
Cook till all the water from the yogurt evaporates and oil is released.
Add reserved stock (double the amount of rice used, I used 1.5 cups of rice, so 3 cups of stock). If you have less stock, just add water to compensate. Bring to the boil.
Add Rice and cook covered on medium flame till the water is almost dried. Than cook on low with a flat 'tawa' underneath the pateeli for 20 minutes.
Uncover and marvel at the aroma that would hit you in the face.
Sprinkle with fried onion and coriander.
I had this yummy pulao with Potato cutlets (recipe here), salad and raita.