Soybean Pulao

SERVES 4

Ingredients

* 1 medium onion
* 2 cloves garlic
* 1 tablespoon pure wesson canola oil
* 1 1/4 cups orange juice
* 1 cup bulgur
* 1 cup frozen green soybeans (also known as sweet beans or soybean kernels) or baby lima beans
* 3/4 cup water
* 1/2 cup canned soybeans or , rinsed and drained
* 1 medium carrot, washed and cut into thin bite-size strips
* 1 stalk celery, washed and sliced
* 1/3 cup dried tart cherry or raisins
* 1/4 cup toasted wheat germ
* 2 oranges, washed,peeled and sectioned

Directions
1. Heat oil in a pot.
2. Once its hot, toss in the garlic and onions.
3. Stir-fry until the raw smell of the garlic is gone and the onions and garlic are browned.
4. Stir in bulgur, Orange Juice, soy beans{defrosted}, water, small red beans, celery and carrot.
5. Bring to a boil.
6. Lower flame, cover and cook for 12-15 minutes or until soybeans are tender and the liquid is absorbed.
7. Stir the wheat germ and raisins into the soybean-bulgur mixture.
8. Garnish with oranges and serve hot.
9. Enjoy!

Corn Methi Pulao

From www.123india.com

SERVES 8

Ingredients

For rice

* 1 cup basmati rice
* 2-3 peppercorns (kali mirch)
* 1 piece cinnamon stick (dalchini)
* 2 cloves (laung)
* 2 cardamom (green elaichi)
* 1 onion, sliced
* 1 cup fenugreek leaves, chopped (methi)
* 1/2 cup sweet corn
* 1/4 teaspoon turmeric powder (haldi)
* 1 tablespoon butter
* 1 tablespoon oil
* salt

Directions
1.Wash the rice and keep it aside.
2.In a vessel add 2cups of water and bring it to a boil.
3.Heat butter and oil in a pressure cooker, add in the peppercorns, dalchini (cinnamon), laung (cloves), elaichi (green cardamoms) and onion and fry for some time.
4.Then add methi leaves, corns and haldi (turmeric) powder and stir for a few seconds.
5.Finally, add the rice and 2 cups of hot water along with salt and pressure cook for 1 whistle.
6.Allow the steam to escape before opening.
7.Serve hot with fresh curds and papad.

Lahsani Pulao

INGREDIENTS:

• ½ Kg Goat Meat
• ½ Kg Basmati Rice
• 250 gms Garlic (whole)
• 10 gms Garam Masala
• 60 gms Onion, sliced
• 10 whole cardamoms
• 2 tbsp Ginger Garlic paste
• 2 tbsp Garlic paste
• 20 pepper corns, powdered
• 60 gms onion paste
• 250 gms Ghee
• 15 whole Cloves
• 5 gms clove powder
• 5 Cardamom (powdered)
• 2 pinches of Saffron (dilute in warm water)
• Salt to taste

DIRECTIONS:

1. Soak rice in water for 3 hours. Cut each Garlic into four pieces and soak in water.
2. Cook rice with Garlic, cloves, Cinnamon sticks and whole black pepper just enough so that its almost cooked but still firm. About 3/4th cooked.
3. Boil meat in onion paste, garlic paste, cloves, cinnamon, cardamom, salt and garam masala.
4. Remove meat pieces when tender and let the water reduce. This water is called Yakhni
5. Heat ghee in a pan. Add sliced onions.
6. When onions turns brown, add garlic and ginger paste.
7. Continue frying and add black pepper, cardamom powder, garam masala powder, whole cardamom, and whole cloves.
8. Add meat pieces. While the meat is frying add saffron water.
9. Add salt and water. Simmer till water reduces.
10. Add cooked rice on top followed by Yakhni.
11. Cover and let rice soak up the liquids (about 15 minutes). Rice should be cooked at this point. If needed, check and adjust water to cook more on low heat.
12. Serve by scooping meat pieces with rice. Garnish with chopped coriander leaves.

SPICY PULAO

Preparation time: 10 minutes. Cooking time: 13 minutes. Serves 4.

1 cup long grained rice

½ cup green peas

½ cup diced carrots

2 tbsp curds

a few mint leaves

2 tbsp ghee

salt to taste

To be ground into a chilli paste

6 Kashmiri chillies

3 cloves garlic (lehsun)

12 mm. (½”) piece ginger (adrak)

2 tsp coriander-cumin seed (dhania-jeera) powder

1. Clean and wash the rice. Soak in lukewarm water for about 10 minutes. Drain and keep aside.

2. In a glass bowl, combine the ghee and the chilli paste and microwave on HIGH for 1 minute.

3. Add the rice, peas, carrots, curds and salt with 2½ cups of hot water. Microwave on HIGH for 12 minutes, stirring twice in between after every 4 minutes.

4. Add the mint leaves and toss lightly.

Serve hot.