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.

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Preparation time: 5 minutes

Cook time: 15 minutes

Serves: 3

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Ingredients:

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

Method:

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.

Chana Pulao / Chickpeas Rice

Preparation time: 1h 15min (including rice soaking )

Cook time: 20 minutes

Serves: 4

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Ingredients:
Basmati Rice - 2 cups
Chana / Chickpeas - 2 cans, rinsed
Onion - 1, thinly sliced
Carrot - 2, shredded
Bay leaves - 2
Black cumin seeds / kala jeera - 1 tsp
Ginger and Garlic - 1 tsp each, minced
Green chilies - 2, slit
Red chili powder - 1/2 to 1 tsp
Turmeric powder - 1 tsp
Yogurt - 1 cup
Light Coconut milk - 2 cups
Water - 2 cups
Ghee + Oil - 2 tbsp each
Mint - 1/2 cup, chopped
Fresh coriander / Cilantro - 1/2 cup, chopped
Salt - to taste

For the garam masala powder:
Cinnamon - 1 inch piece
Cloves - 3
Cardamom - 1
Black pepper - 5
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Coriander seeds - 2 tsp

Method:

1. Rinse and soak the rice in 2 cups of water for 45 minutes to 1 hour.  After soaking, cook the rice along with 2 cups of coconut milk in a pressure cooker until soft ( 3 to 4 whistles).
2. Dry roast the ingredients listed in the garam masala powder for 45 seconds on low flame.  Let it cool and grind into coarse powder.
3. In a small mixing bowl,  mix in the yogurt, ground masala powder, 1/2 tsp turmeric powder and red chili powder.  Whisk well and keep it aside.
4. Heat oil and ghee in large deep skillet.  Add bay leaves, black cumin seeds.  Fry for 20 seconds.
5. Add the sliced onion, ginger, garlic and slit green chilies.  Fry until the onions are soft and transparent.
6. Add the shredded carrots, 1/2 tsp turmeric powder and saute for 2 minutes.
7. Mix in the yogurt mixture, chana and salt.  Cook for 5 minutes on low flame.
8. Switch off the flame and add the chopped mint and coriander.  Mix well.
9. Spread the cooked rice on top of the chana and let it cool for 5 minutes.  Gently mix the rice to coat with all the spices.  Let the rice sit for 10 minutes to soak in all the flavors.
10. Serve with your favorite raita.