Persian Pulov without and with potatoes crust(tadigh)
Persian Pulao cooked in hot cold method...which goes really well with kebab and sumac....
1 Potato cut into rounds thin slices
1 cup Rice
1/ 2 tsp saffron threads
water and salt as needed
Coriander seeds crushed - 1/2 tsp
1.Wash rice .
2.Soak Rice in water along with 1 tbsp of salt (this salt is not for flavor .it is to control the starch content of rice) for 3 hrs.
3.Drain the rice
4.Take a pan and add 2 cups of water and add the rice...let it cook in med high flame till water is all evaporated and till they are tender but not cooked fully....
5.Drain this rice and wash it in cold water two three times...this process of alternating with hot and cold water makes rice to expand more lengthwise...so u can get a elongated rice....
6.In a pan add 2 tbsp of oil and keep the flame in medium...once it is hot ...add coriander seeds and place potato round slices in circle to cover the bottom of pan....then let it sit for 2 min to get crispier bottom on potato and then add 4 tbsp of water and layer the rice on top of the potato and layer it evenly....do one one laddle of rice and flatten it ,dont dump everything together.Now lower the flame to low...
7.Make a hole in the center of rice which goes from top to bottom of rice with the back of the ladle ,this helps in circulation of steam
8.Cover the pan with kitchen towel and then with the lid of the pan....so its airtight and all steam that comes gets absorbed to towel instead of falling on the rice...
9.Let it sit in low flame for 2 to 3 hrs....
10 Then if u open it...rice will be fluffier....
11.In the mean time add 1 tbsp of hot boiling water to saffron and let it sit...
12.Once the rice is done take a ladle or 2 of rice and mix it with saffron in bowl .
13.Remove the remaining rice and plate in in a container and on top layer layer the saffron rice and then place potatoes along with coriander seeds on sides and serve it with Baked Tomato , kebab and Sumac.
Baked Tomato
Chicken Kebab
Pulao Recipe:
Ingredients:
1 Potato cut into rounds thin slices
1 cup Rice
1/ 2 tsp saffron threads
water and salt as needed
Coriander seeds crushed - 1/2 tsp
Method:
In this recipe we will get long elongated rice and fluffier one...the secret lies in the step....1.Wash rice .
2.Soak Rice in water along with 1 tbsp of salt (this salt is not for flavor .it is to control the starch content of rice) for 3 hrs.
3.Drain the rice
4.Take a pan and add 2 cups of water and add the rice...let it cook in med high flame till water is all evaporated and till they are tender but not cooked fully....
5.Drain this rice and wash it in cold water two three times...this process of alternating with hot and cold water makes rice to expand more lengthwise...so u can get a elongated rice....
6.In a pan add 2 tbsp of oil and keep the flame in medium...once it is hot ...add coriander seeds and place potato round slices in circle to cover the bottom of pan....then let it sit for 2 min to get crispier bottom on potato and then add 4 tbsp of water and layer the rice on top of the potato and layer it evenly....do one one laddle of rice and flatten it ,dont dump everything together.Now lower the flame to low...
7.Make a hole in the center of rice which goes from top to bottom of rice with the back of the ladle ,this helps in circulation of steam
8.Cover the pan with kitchen towel and then with the lid of the pan....so its airtight and all steam that comes gets absorbed to towel instead of falling on the rice...
9.Let it sit in low flame for 2 to 3 hrs....
10 Then if u open it...rice will be fluffier....
11.In the mean time add 1 tbsp of hot boiling water to saffron and let it sit...
12.Once the rice is done take a ladle or 2 of rice and mix it with saffron in bowl .
13.Remove the remaining rice and plate in in a container and on top layer layer the saffron rice and then place potatoes along with coriander seeds on sides and serve it with Baked Tomato , kebab and Sumac.
Baked Tomato
Chicken Kebab
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