March 18, 2007

VCC 352 - Navroze Pulao

This is another traditional Parsee pulao recipe cooked on Navroze or New Year; kindly contributed by Meher Shroff to the group cookbook project 'You Can Cook' for 'Feed a Hungry Child' campaign. Folks - enjoy your Ugadi week with this pulao. Happy Ugadi!

Navroze pulao recipe

This is a pullao cooked on Navroze or New Year.

I. Wash 1 kg meat and cut.
II. Grind kothmir, 5-6 green chillies, adoo lasan, 1 tsp jeera.
III. Powder taj ailchi lavang.
IV. Marinate meat in ground and powdered masala along with 500 gms dahi for 3 hours.
V. Brown 3 - 4 onions. + meat. Cook on slow fire in curd only. NO WATER.
VI. Cook 1 ½ cup rice. First fry cumin seeds, when they start popping, put in crushed cinnamon, cardamom, cloves and peppercorns and stir for a while. + sugar and allow it to caramelize. Stir in onion rings and sauté until they become brown in colour. Add the rice, nutmeg powder and salt. Mix well. Fry for 10 minutes. Now add the water and cook rice.
VII. Cut and fry 500 gms potatoes. Boil and slice 3 hardboiled eggs.
VIII. Layer meat potatoes egg and rice. Pour gravy on sides. Seal and cook on slow flame. Serve with fried mewo on top.
IX. Serve with Pulao Curd (hang 500 gm curd to remove water. + 4 - 5 chopped green chillies, 2 tbsp sugar and kothmir.)

[vkn]You Can Cook this dish. We are on a look out for a few taste-testers. Join us at the 'You Can Cook' for 'Feed a Hungry Child' campaign group cookbook project.

VCC: VCC Q4-2006: FAHC: FAHC-campaign