1,000 Indian Recipes (286 page)

Chholia ka Pullao

Makes 4 to 6 servings

Green chickpeas (
chholia
) are the young chickpeas still in a pod. They are popular all over north India, but more so in the Punjab. I see them at farmers' markets in Santa Monica, and whenever I do, I buy them by the bundle (they generally come attached to the freshly harvested stems).

At home, I shell each small pod (like fresh peas) and then cook them in one of many delicious dishes, such as
Fresh Green Chickpeas with Lentil Nuggets
, and I freeze some for later use.

Green chickpeas are delicate and mild tasting, and are cooked in much the same way as fresh peas, which you substitute if you can't find green chickpeas.

1
¹
⁄
₄
cups basmati rice, sorted and washed in 3 to 4 changes of water

2
¹
⁄
₃
cups water

1 tablespoon peanut oil

3 to 5 black cardamom pods, crushed lightly to break the skin

1 (1-inch) stick cinnamon

1 teaspoon cumin seeds

2 small onions, finely chopped

1 tablespoon peeled minced fresh ginger

1 large clove fresh garlic, minced

1 tablespoon ground coriander

¹
⁄
₂
teaspoon garam masala +
¹
⁄
₄
teaspoon for garnish

¹
⁄
₄
teaspoon ground turmeric

1 large tomato, finely chopped

1
¹
⁄
₂
cups shelled fresh green chickpeas (chholia)

1 teaspoon salt, or to taste

1.
In a medium bowl, soak the rice in the water, about 30 minutes.

2.
Heat the oil in a large saucepan over medium-high heat and cook the cardamom pods and cinnamon, stirring, about 30 seconds. Add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the onions and cook, stirring, until golden, about 5 minutes. Add the ginger, garlic, coriander, garam masala, and turmeric, stir about 30 seconds, then add the tomato and green chickpeas and cook, stirring, about 5 minutes.

3.
Add the rice with the water it was soaking in, and the salt, and bring to a boil over high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. Do not stir the rice while it cooks. Remove from the heat and let the rice rest undisturbed about 5 minutes. Transfer to a serving platter, sprinkle the garam masala on top, and serve.

Quick Soybean Pilaf

Soyabeans ka Pullao

Makes 4 to 6 servings

Indians routinely make a
pullao
(pilaf or seasoned rice dish) with fresh green peas. It is probably one of the most popular rice dishes made for home meals, for parties, and even for banquets. But here I offer an alternate pea
pullao
that is made with shelled fresh green soybeans.

Although green soybeans (also called edamame, the Japanese name) are not a common bean in Indian households, I often use them in my Santa Monica kitchen and they work well in this rice dish. Look for them in the frozen section of supermarkets or gourmet markets. If you can't find them, use fresh or frozen peas instead.

1
¹
⁄
₄
cups basmati rice, sorted and washed in 3 to 4 changes of water

2
¹
⁄
₃
cups water

2 tablespoons vegetable oil

1 teaspoon cumin seeds

¹
⁄
₂
teaspoon coarsely crushed fenugreek seeds

1 large clove fresh garlic, minced

1 tablespoon ground coriander

1
¹
⁄
₂
cups shelled frozen soybeans

1 large tomato, finely chopped

¹
⁄
₄
teaspoon ground paprika

¹
⁄
₄
teaspoon garam masala

¹
⁄
₈
teaspoon ground asafoetida

1 teaspoon salt, or to taste

1 large red bell pepper, finely chopped

1.
In a medium bowl, soak the rice in the water, about 30 minutes.

2.
Heat the oil in a pressure cooker over medium-high heat and add the cumin, fenugreek seeds, and garlic; they should sizzle upon contact with the hot oil. Quickly add the coriander, soybeans, tomato, paprika, garam masala, asafoetida, salt, and cook, stirring, until lightly roasted, 5 to 7 minutes.

3.
Add the rice with the water with was soaking in, and the red bell pepper. Secure the lid, cook over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid, transfer to a serving platter, fluff with a fork, and serve.

Royal Fresh and Dried Fruit Pilaf

Shahi Pullao

Makes 4 to 6 servings

A dish fit for royalty, made with some of India's best flavors and nature's nutrients—rich dried fruits and nuts—this lavish, star-studded rice dish is definitely one to talk about. Every bite is a mouthful of sweet and savory flavors and diverse textures, some soft and others chewy or firm. Present it with a simple yogurt
raita
or as part of a larger menu, or take it to your holiday potluck. Silver leaves and rose essence are available in Indian markets.

¹
⁄
₄
teaspoon saffron threads

2 tablespoons milk (any kind)

1
¹
⁄
₂
cups basmati rice, sorted and washed in 3 to 4 changes of water

2
³
⁄
₄
cups water

1 tablespoon
Mughlai Garam Masala with Nutmeg and Mace
or garam masala

2 tablespoons
Dessert Masala
or coarsely ground raw pistachios and almonds

2 tablespoons melted ghee or vegetable oil

1 cup shelled, raw mixed nuts (such as almonds, walnuts, cashews, peanuts, and pistachios), chopped

¹
⁄
₄
cup each raisins and finely chopped dried peaches, dried nectarines, and dried dates

¹
⁄
₂
cup each finely chopped fresh apples, pineapple, and bananas

1 tablespoon peeled minced fresh ginger

1 large clove fresh garlic, minced

³
⁄
₄
teaspoon salt, or to taste

2 drops rose essence (optional)

6 to 8 silver leaves (optional)

¹
⁄
₄
teaspoon ground green cardamom seeds

1.
In a small bowl, soak the saffron threads in the milk at least 30 minutes. Meanwhile, in a medium bowl, soak the rice in the water, about 30 minutes. Prepare the garam masala and dessert masala.

2.
Heat 1 tablespoon ghee (or oil) in a large saucepan over medium-high heat and cook the nuts, stirring, until golden. With a slotted spatula, remove the nuts to a bowl, leaving as much of the ghee as possible behind in the pan. In the same ghee, cook all the dried fruits. Transfer to the bowl with the nuts. Then cook the fresh fruits until golden, about 1 minute, and mix into the nuts.

3.
Heat the remaining 1 tablespoon ghee to the pan and cook the ginger, garlic, and garam masala, stirring, until fragrant, about 30 seconds. Add the rice with the water it was soaking in, and the salt, and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first until the foam subsides, and then snugly), and cook until all the water has been absorbed and the rice is almost tender, 10 to 12 minutes. Do not stir the rice while it is cooking.

4.
Lightly mix the fried nuts and fruits, into the cooked rice, then drizzle the saffron milk and the rose essence (if using) over the rice. Cover and cook over medium-low heat until the rice is done, 10 to 12 minutes.

5.
Remove from the heat and allow the rice to rest about 5 minutes. Transfer to a serving platter, garnish with the silver leaves (if using), sprinkle the saffron, ground cardamom seeds, and dessert masala (or chopped nuts) on top, and serve.

Cranberry Pilaf

Karonda Pullao

Makes 4 to 6 servings

This recipe is not a tradition passed down to me, but the availability of cranberries in America inspired me to make this one day. Studded with tangy, fresh cranberries, this lovely pink
pullao
is savory but with a hint of sweetness from the brown sugar–like jaggery (or
gur
in Hindi).