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.
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
Ingredients:
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 teaspoon dry Thyme
½ teaspoon 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
Salt
Red, yellow and green capsicum cut in small pieces
Method:
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.
Srivalli says
That's very interesting dish..:)
The Pumpkin Farm says
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
Gayathri Kumar says
Interesting recipe...
Sravs says
Nice inviting pulao !! looks delicious !!
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vaishali sabnani says
grt job love the recipe...even I watch Sanjeev K ..some of his recipes r a real hit...n this one sure is.
Hema says
It has an interesting name and the pulao looks different too..
Harini says
very interesting.
maha says
what a presentation dear!!!!!
Mouth watering here.......
http://www.mahaslovelyhome.blospot.com
Smitha says
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!
Raksha says
nice pulao 🙂
Anu says
Nice pulao with different and dark color of soya sauce. Happy to follow you
PriyaVaasu says
Tempting Rice!!!
Suma Gandlur says
Very interesting.
Rujuta says
Very interesting and different.. I will def try this out.. Nice recipe and lovely click.. Pulao looks so tempting and colorful
Chef Mireille says
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 says
Sounds new to me and is sure interesting...