Hybrid Rice

Rice is the most popular grain people love and cook all over the world. There are so many versions of rice dishes in India itself. Pulao, Biryani and their humble vegetarian cousin Tehri are all belong to Mughalai cuisine.

Pulao is a fairly universal food; gathering most world cuisines in its embrace. Pulao is supremely aromatic and its exquisite usage of elegant spices makes it a very sophisticated dish.

But if you want to cook something different yet special, try this hybrid rice which is a kind of fusion of Pulao and Biryani, light, aromatic and delightful!

Ingredients:

1- Potato- 2 peeled and cut into cubes

2- Onion-2 thinly sliced

3- Slit green chillies-8-10

4- Curry leaves- 15-20

5- Green cardamoms-4

6- Black cardamom-1

7- Cinnamon stick-1/2' 

8- Cloves-3

9- Black peppercorns 7-8 ( I crushed this coarsely, you can throw whole too)

10- salt

11- oil- 4 tbsp. ( I used Dalda and desi ghee)

12- Ginger garlic paste- 1 tbsp.

13- Black cumin- 1 tsp.

14- Curd- 1/2 cup or 150 ml.

15- Coriander leaves and mint leaves -1/2 cup

16- coriander powder- 1 tsp.

Method:

*Heat oil in a wide mouth pot and add sliced onion.

* Also add curry leaves and slit green chillies.

* Add all the spices, stir and saute till onions turn light pinl.

* Add ginger garlic paste and fry.

* Add potatoes and fry till a nice crust on them is visible.

* Add black cumin now and also add curd and chopped coriander and mint amd cook on low medium flame.

* Add salt and coriander powder and fennel seeds if like the biryani like aroma in your pulao, I skipped it as I don't like this aroma in my pulao, add water (2 cups as my rice was 1 cup) and boil.

* Now add soaked rice and cover the lid and cook till done.

* I served this with Malai Kofta or Gulabjamun ki sabzi and beetroot Raita.

Note: Covering your lid with cloth helps making a very nice textured rice, separated from each other and water also is absorbed within, must try.