Reminiscing of our Muslim neighbour who often prepared whole masoor pulao. She would share a generous portion which was sufficient for our entire family. A rice dish with whole masoor, spiced and delicious. It was unique and different from the various Goan pulao dishes that we were accustomed to eating.
The whole masoor is soaked in hot water for 30 minutes, separately cooked until tender before incorporating with the spiced rice. A nutritious, rich protein dish, perfectly flavoured with the various spices. Hearty, delicious, vegetarian, one that can be relished with pickle, papad and raita.
Choose a good brand basmati rice when making pulao or biryani. Rice that is aged with long, slender grains, aromatic and fragrant. Rinsing and soaking the rice lighten the grains. When cooked, they double in size, are fluffy, soft, non-sticky and separated from one another. The general rule when cooking rice is one part rice to two parts water but by soaking the rice, the amount of water used should be reduced by half cup to the total quantity of rice. Follow tips indicated in the recipe for perfect pulao.
The whole masoor is soaked in hot water for 30 minutes, separately cooked until tender before incorporating with the spiced rice. A nutritious, rich protein dish, perfectly flavoured with the various spices. Hearty, delicious, vegetarian, one that can be relished with pickle, papad and raita.
Choose a good brand basmati rice when making pulao or biryani. Rice that is aged with long, slender grains, aromatic and fragrant. Rinsing and soaking the rice lighten the grains. When cooked, they double in size, are fluffy, soft, non-sticky and separated from one another. The general rule when cooking rice is one part rice to two parts water but by soaking the rice, the amount of water used should be reduced by half cup to the total quantity of rice. Follow tips indicated in the recipe for perfect pulao.
Whole Masoor Pulao
(Serves 8)
Ingredients:
3 cups basmati rice
1 cup whole masoor
1 large onion (chopped, around 2 cups)
1 large tomato (chopped)
2 green chillies (cut into rounds)
8 peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5” each)
4 large garlic cloves (minced)
1/2" piece of ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
3 bouillon cubes (10 g each)
few coriander leaves (chopped)
4 cups water
1 1/2 cups reserved water from cooked masoor
1/3 cup oil
salt
Method:
Clean the whole masoor for stones and dirt. Wash and soak in hot water for 30 minutes.
Cook masoor with 4 cups of water and salt, around 10 to 15 minutes. Skim out the foam that rises to the top. The cooked masoor should be tender but firm to the bite. Drain and reserve the water. (I had 1 1/2 cups reserved water.)
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat the oil and add onion along with peppercorns, cloves, cardamoms and cinnamon sticks. When onion is light brown, add the garlic and ginger. Fry for a while and then, add the green chillies and tomato. Once the tomato is soft and pulpy, stir in all the spice powders along with the bouillon cubes. Ensure that the cubes are completely broken down and well combined.
Add 4 cups water along with the 1 1/2 cups reserved masoor water. (In total, add 5 1/2 cups liquid for 3 cups of rice.)
In the meantime, drain rice and keep it ready. When the liquid comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook for 3 to 4 minutes. When half the liquid is absorbed, add the cooked masoor and gently mix with the rice. Put the lid back on and let the rice continue to cook.
In another 3 or 4 minutes, you will see holes in the rice with little liquid left at the bottom of the pan. At this time, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them. Garnish with coriander leaves and serve pulao hot.
Note:
(Serves 8)
Ingredients:
3 cups basmati rice
1 cup whole masoor
1 large onion (chopped, around 2 cups)
1 large tomato (chopped)
2 green chillies (cut into rounds)
8 peppercorns
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5” each)
4 large garlic cloves (minced)
1/2" piece of ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
3 bouillon cubes (10 g each)
few coriander leaves (chopped)
4 cups water
1 1/2 cups reserved water from cooked masoor
1/3 cup oil
salt
Method:
Clean the whole masoor for stones and dirt. Wash and soak in hot water for 30 minutes.
Cook masoor with 4 cups of water and salt, around 10 to 15 minutes. Skim out the foam that rises to the top. The cooked masoor should be tender but firm to the bite. Drain and reserve the water. (I had 1 1/2 cups reserved water.)
Wash and soak rice in water for 30 minutes.
In a large wide bottomed pan, heat the oil and add onion along with peppercorns, cloves, cardamoms and cinnamon sticks. When onion is light brown, add the garlic and ginger. Fry for a while and then, add the green chillies and tomato. Once the tomato is soft and pulpy, stir in all the spice powders along with the bouillon cubes. Ensure that the cubes are completely broken down and well combined.
Add 4 cups water along with the 1 1/2 cups reserved masoor water. (In total, add 5 1/2 cups liquid for 3 cups of rice.)
In the meantime, drain rice and keep it ready. When the liquid comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook for 3 to 4 minutes. When half the liquid is absorbed, add the cooked masoor and gently mix with the rice. Put the lid back on and let the rice continue to cook.
In another 3 or 4 minutes, you will see holes in the rice with little liquid left at the bottom of the pan. At this time, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them. Garnish with coriander leaves and serve pulao hot.
Note:
- India Gate Basmati Rice Feast Rozzana was used for making this pulao.
