Once during a casual visit to my aunt’s house, I was served Pulao for lunch. It tasted extra-ordinarily. Usually, South Indian Pulao is spicy with all the spices grounded before being cooked; North Indian Pulao will be mildly spicy with one or two whole spices here and there visible. This Pulao I tasted was both spicy and sweet. When I asked my aunt, she replied that it is her own experiment and had named this Turkish Pulao. I liked the taste and thought of sharing this recipe with my blog readers.
Recipe is very simple. Ingredients you require is also quite less than compared to the regular pulao you make. Oh! I tell you this is the easiest rice recipe ever made. Tastes good too. Try this Turkish Pulao at home. No need of preparing raitha as sides for this as this is very mildly spiced.
- Rice – 1 cup
- Tomato – 2 medium sized
- Onion – 1
- Jaggery – 3-4 tsp
- Groundnuts or Cashew Nuts – 1/2 cup (better to use Groundnuts, but I have used Cashews)
- Garam Masala Powder – 1 tsp
- Chilli Powder – 1 tsp
- Turmeric Powder – 1/4 tsp
- Cumin Seeds / Jeera – 1 tsp
- Oil + Ghee or Clarified butter – 2 tsp
How to Prepare:
- Cut Onions length wise (like you would for say Onion Pokada).Chop the Tomatoes. Keep aside.
- Wash Rice well with water. Pour out the water completely. Keep the washed wet Rice aside.
- Have a bowl, mix chopped Tomatoes with Jaggery, Turmeric Powder, Garam Masala, Chilli powder and Salt. Leave in the bowl for 2-3 min to marinate properly.
- Here I have used Jaggery to obtain the slight sweet taste of this Pulav/Pulao. Never use Sugar; it does not give good taste.
- In a pressure cooker container, have Oil and Ghee. Heat until the Ghee melts.
- Add Jeera and fry for a min. Then add chopped Onions from Step 1 and fry until it turns light golden brown.
- At this stage, add Groundnuts and fry until the Groundnuts change color and are fried well. Then add marinated Tomato masala (Step 3) and fry until the Tomatoes are cooked properly.
- Add washed and drained Rice (from Step 2) and fry until the Rice turns a little thick. This may take about 2-3 min.
- For 1 cup of Rice in the cooker add 2 cups of water to the cooker container, i.e., add water in 1:2 ratio.
- Finally add Salt. Close the pressure cooker lid and allow the contents to cook.
- For best results, when you hear the first whistle of the cooker, switch to low flame and heat for about 5 minutes. Then switch off and allow the pressure of the cooker to ease.
- Once you open the cooker lid, add Coriander leaves and mix it well with Pulav/Pulao.
Turkish Pulao/Pulav is now ready to be served.