Enjoy a flavorful twist on a classic dish with Rupen's Curry Sauce, blending perfectly with your leftover Thanksgiving vegetables in this aromatic and satisfying pulao. It's a delightful way to repurpose your holiday leftovers into a brand new culinary experience.
Pulao is the Hindi word for pilaf or flavored rice. This pulao recipe is an ode to the fall weather. We make this pulao with fragrant white basmati rice, seasonal carrots, saffron, white basmati rice, and garnished with cashew nuts and raisins sautéed in ghee. We serve this rice dish with leftover turkey that we have warmed in Rupen's Masala curry sauce.
Another recipe post is up on Elephant Journal for your viewing pleasure. Try out the recipes and tag me showing your recreations. I look forward to reposting your pictures. :)
Indian Comfort Foods for Winter
Don't forget your spice blends for cooking! A portion of the proceeds will go to charity.
Biryani is a rice that is layered, flavored and contains a ton of ingredients. You may learn more about Biryani online. Biryani takes a long time and some prep work to make the fish, but it is all worth it.Serves: 41) PREPARE EGG MASALAIngredients6 eggs, boiled, cooled, shelled, cut in half, yolk removed and set aside1 large red onion, thinly sliced1 cinnamon stick4 cloves4 cardamoms2 dried bay leaves 3 tablespoons gheeHandful cashew nutsHandful raisins1 tablespoon curry powder1 tablespoon garam masala1 teaspoon saltIn a small fry pan over medium heat, heat ghee and saute whole spices for a couple of minutes. Then add onions and cook onions until they caramelize, this may take about 20 minutes. Add nuts and saute for...
There are many versions of this pulao. Some use whole spices, some don't. What stands out in Kashmiri Pulao is SAFFRON and FENNEL SEEDS. I prefer to use a combination of whole spices and saffron, and not include fennel seeds, but it is upto you. This is a very simple dish, can be easily made in 20 minutes.Serves: 3Ingredients1 cup white basmati rice, rinsed 3 times in cold running water and set aside1/2 teaspoon saffron strands1/2 cinnamon stick2 cardamom cloves1 dry bay leaf1 teaspoon paprika powderSalt, about half a teaspoon1 tablespoon ghee1/4 cup chopped cashew nuts1/4 apple, thinly sliced1/4 cup pomegranate pearlsInstructionsIn a 3 qt pot over medium heat, melt ghee. When ghee has melted, add whole spices and cashew...
