Home / Bachelor Recipes / Trinidad Pulao BM#13, Day 3
25 February, 2012

Trinidad Pulao BM#13, Day 3

Posted in : Bachelor Recipes, Blogging Marathon, Cook Book Series, Meal, Rice, Rice the Versatile Cereal and Its Uses, Sanjeev Kapoor on by : admin Tags: , , , , ,


This was what Sanjeev Kapoor demonstrated on TV ages ago my elder daughter and I watched it.
Her being a very fussy eater I was surprised when she asked me to make it. She must have been 7-8 years then and it’s a favourite with her even now. Unfortunately, for her, I do not make it as often as she would like me to do so.
Now that I am a part of the Blogging Marathon #13 and my theme as Rice all old forgotten recipes are surfacing and the hunt for the elusive chit of paper is on.

The making is quite simple.
Source: Sanjeev Kapoor
1 potato
4 cloves Garlic, chopped fine
2 Green chilies, chopped fine
2 bundles Spring onion whites, chopped fine
1 Onion, chopped fine
2 tblsp dark Soya sauce (I used Ching’s)
A handful of coriander, chopped
½ tsp dry Thyme
½ tsp dry oregano (optional)
2 cup rice
2 tblsp butter (I used Amul)
3 tblsp   oil (I used olive oil)
2 tblsp sugar
3 ½ cups water (will depend on the rice)
1 Carrots cut like matchsticks
½ cup Peas
½ cup Tomato sauce
Red, yellow and green capsicum cut in small pieces
I have used the stove top method and cooked in an open vessel here.
1.    Cut the potato in thin slices.
2.    In a container marinate the garlic, green chilies, spring onions, onions, soya sauce, coriander, thyme, oregano for at least 10 minutes. I had mixed this in the morning and made the pulao in the evening.
3.    Wash the rice and drain it.
4.    Heat the oil and melt the butter.
5.    Add the sugar and caramelize it.
6.    Add the marinade and stir.
7.    Add the rice and mix well.
8.    Add the tomato sauce, salt and bring to a boil. Check the seasonings.
9.    Now as I have always mentioned I do not like my veggies fully cooked in pulao I wait till water level comes down to the level of the rice then I add my vegetables and stir gently with a fork. This is exactly what I have done here. I added the carrots and peas and let the rice cook fully.
10.Let it stay covered for about 5 minutes the serve garnished capsicum and with a little coriander.




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0 thoughts on : Trinidad Pulao BM#13, Day 3

  • February 25, 2012 at 10:31 am

    That's very interesting dish..:)

  • February 25, 2012 at 10:44 am

    lovely rice, i remember watching this on khana khazana now…as i guess years back that was th only show that got world cuisine…glad u made it

  • February 25, 2012 at 2:59 pm

    grt job love the recipe…even I watch Sanjeev K ..some of his recipes r a real hit…n this one sure is.

  • February 25, 2012 at 3:06 pm

    It has an interesting name and the pulao looks different too..

  • February 25, 2012 at 4:39 pm

    very interesting.

  • February 25, 2012 at 8:13 pm

    i have tasted the authentic trinidad pulav when I was living there!…I can still remember it tho it was ages ago!….nice that you tried it…i need to try it myself!
    yummy dish!

  • February 26, 2012 at 2:28 am

    nice pulao 🙂

  • Anu
    February 26, 2012 at 2:50 am

    Nice pulao with different and dark color of soya sauce. Happy to follow you

  • February 29, 2012 at 3:10 am

    Very interesting and different.. I will def try this out.. Nice recipe and lovely click.. Pulao looks so tempting and colorful

  • February 29, 2012 at 6:34 pm

    some of my family is from trinidad and I have never had pelau with soy sauce or tomato sauce, but I guess there are different versions I am not familiar with.
    However, one thing missing is our pelau always have pigeon peas…just a note

  • PJ
    March 5, 2012 at 1:11 pm

    Sounds new to me and is sure interesting…

  • Pingback: Rice the Versatile Cereal and Its Uses |

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