Thursday, January 22, 2015

Young Ginger Pulao / Rice

Young ginger, also called spring ginger, has a pale pinkish skin that requires no peeling.  It is very tender, mild and juicy compared to matured ginger.  It is mild enough to eat raw and great tossed in salads. This pulao / rice I prepared today is full of fresh flavors from the whole garam masala and thinly sliced fresh juicy young  ginger.  If you like ginger like I do, you will love this rice.  Go ahead, try it.
Preparation time: 5 minutes
Cook time: 15 minutes
Serves: 3

Basmati rice - 1 cup
Young ginger - 1/4 cup. thinly sliced ( no need to peel)
Onion - 1, small, thinly sliced
Green chilies - 2, slit
Bay leaf - 2
Cinnamon stick - 1
Cloves - 3
Green cardamom - 2
Shahi jeera / black cumin seeds - 1 tsp
Raisins - 2 tbsp
Ghee - 2 tbsp
Salt - to taste
Water - 1 1/2 cups
Cilantro - for garnishing

  1. Wash and soak the basmati rice for 10 minutes. Drain.
  2. Heat ghee in a medium saucepan.  Add black cumin seeds, bay leaves, cinnamon stick, cloves and cardamom.
  3. Fry for 30 seconds.  Add the sliced onions and green chilies.  Saute until soft.
  4. Add the raisins and saute until it plumps up.  Now add the ginger strips and fry for 30 seconds.
  5. Add the drained rice and gently stir to mix with the spices.
  6. Add  1 1/2 cups water and salt.  Let it come to a boil over medium heat.
  7. Reduce the heat to simmer, cover and cook until rice is tender and has absorbed all the water.
  8. Remove from the heat.  After 5 minutes, gently fluff the rice with fork.  Garnish with cilantro.
  9. Serve hot.


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