Indian Rice Recipes: Pearl Pulau

2013-05-13
Rice recipes
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  • Servings : 6 to 8
  • Prep Time : 35m
  • Cook Time : 20m
  • Ready In : 55m

Nutritional Info

This information is per serving.

  • Calories

    335
  • Calories from Fat

    62
  • Total Fat

    6.9g
  • Saturated Fat

    3.9g
  • Trans Fat

    0.0g
  • Cholesterol

    18mg
  • Sodium

    1185mg
  • Total Carbohydrates

    57.0g
  • Dietary Fiber

    5.2g
  • Sugars

    6.0g
  • Protein

    10.4g
  • Vitamin A

    11%
  • Vitamin C

    28%
  • Calcium

    17%
  • Iron

    10%
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This is one of my favorite Indian rice recipes.

If you are looking for easy vegetarian recipes or simple rice recipes with a taste of the east, this one’s for you.

It may seem like there are quite a few steps to this recipe, but nothing is difficult.

gluten free label vegetarian label

Ingredients

  • 1 1/2 cups uncooked Basmati rice
  • 2 cardamom pods
  • 2 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 1/2 teaspoons salt

Then add before baking:

  • 2 tablespoons chopped coriander
  • 1 tablespoon chopped mint
  • 1 chopped green chili
  • 2 tablespoons fried onions
  • 1/4 cup milk
  • a dash of saffron (optional)

For the vegetable “gravy”:

  • 1 cup dried chick peas (or 1 large can chick peas, drained)
  • 1 pinch baking soda
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 cup plain yogurt
  • 1 cup chopped tomatoes
  • 2 chopped potatoes
  • 3 chopped green chilies
  • 3 tablespoons butter (or ghee)
  • salt to taste

Method

Step 1

To prepare the rice - Soak the rice for 30 minutes. Drain. Mix the water and milk together. Add the caradamom pods, cloves, cinnamon stick, bay leaf, salt and rice and cook until almost done, about 18 minutes.

Step 2

To prepare the vegetable "gravy" - Soak the chick peas overnight . The next day, boil them with enough water to cover and the baking soda until chick peas are tender. (omit this step if you use canned chick peas) Drain chick peas, canned or fresh.

Step 3

Heat the butter or ghee over medium heat. Add the ginger and garlic pastes and fry for 2-3 minutes. Make sure garlic doesn't burn. Mix the chili powder and the turmeric with a bit of water. Add to the pan and fry for 1 minute.

Step 4

Add the yogurt, tomatoes, potatoes and green chilies and stir. Add the chick peas and salt.

Step 5

Add the coriander, mint, green chilies and fried onions to the cooked rice. Put one layer of rice in a big bowl and spread a layer of chick pea gravy on top. Make alternate layers of rice and gravy in this manner. Finally, sprinkle the saffron milk on top.

Step 6

Cover and bake in a hot oven at 400°F for 20 minutes. When baked, turn upside down on to a serving dish and serve.

If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment below.

Click here to add your own favorite recipes.

Did You Know?…

The aroma that comes from your kitchen as it is cooking is amazing, so it’s well worth the little bit of effort. And the taste is even better.

This recipe comes from Roshan who has a site celebrating the tasty recipes of his Indian culture called Top-Indian-Recipes.com. Have a look.

If you like our rice recipes, you’ll want to search the rest of our free online recipes collection. Find it here.

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