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Dahi Doodh nu Pulao (Milk and Curds Pulao)
Ingredients:
- 2 cups Delhi rice.
- 250 grams curds
- 1 cup milk.
- 1 tblsp. sugar.
- 400 grams mixed vegetables like baby potatoes, peas, french beans, carrots and cauliflower.
- 1 bay leaf, crumpled.
- 8 peppercorns. 4 cloves. 2 cardamoms.
- 1-inch piece cinnamon stick, broken into bits.
- 1 tsp. essence of saffron. 25 grams each of cashewnuts, raisins and charoli.
- 1 big onion, cut into thin rings.
- Silver or golden foil.
- A few drops each of red, green and orange food colouring
Method:
Peel and slice vegetables and half boil them. Wash the rice and half boil in water and then drain out the water. Fry all the nuts and raisins. Also fry onion to a golden colour. Drain and mix with nuts.
Divide the rice into 4 portions. Colour one portion red, the second green, the third orange and leave one portion white. Heat 3 tblsps. ghee and toss in all the whole spices, when they smell, put in the vegetables and salt, mix well and re move from fire.
Take a big greased dekchi and put in a layer of red rice, cover with a layer of curds, on this put a layer of vegetables, sprinkle nuts and onions on top and then little sugar.
On this put a layer of green rice and repeat the process till all the ingredients have been used up and the uppermost layer is a layer of orange rice. Pour on top milk and essence.
Cover the dekchi with airtight lid and seal the edges with dough, and cook over a slow fire for 1 hour. Remove from fire and cover with foil before serving.
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You may also want to have a look at:
Biryani and Fried Rice Recipes
Other Indian varieties of Rice Recipes
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