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Sunday, February 23, 2014

Simple Spicy Pulao (GF Vegan)

Serves: 1-2 | Time: 5 minutes

3 cups cooked Basmati Rice
3 tbs Tomato Paste
1/2-1 tbs Sriracha*
1/2-1 tbs Ginger paste
1 tsp Turmeric powder
1 tsp Amchur powder
1 tsp ground Cumin
1 tsp dried Cilantro**
1/2 tsp Kalonji
1/2 tsp Cinnamon
1/4 tsp Cardamom
1 tsp Tamarind paste (optional)
1 tsp Coconut Sugar (optional)
Few ounces (3-5) of Water

* 1 tbs is very spicy, so be careful if you are not a fan of heat
** fresh cilantro is much preferable, but that's all I had; for fresh, use about 1/4 cup chopped

Every weekend I cook a batch of rice to save time. It keeps well in the fridge or freezer. To prepare it, I soak for 30 minutes and then boil for 5. I make about 4 cups dry, which triples when cooked. It lasts a week in the fridge, and months in the freezer, and it maintains its texture well when reheated.

In a mid-size pot on medium heat add water and pastes. Stir with a wooden spoon and add spices. Small bubbles should form and it will become very fragrant. Soon the sauce will thicken and reduce slightly.
Add rice and fold. I tossed gently with two wooden spoons until the rice grains were evenly coated. Your rice shouldn't be sticky so the final product will be relatively fluffy, despite the weight of the sauce.
Serve with potatoes or flatbread.

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