Dad's Half-way Sindhi & Half-way Yellow Rice Pulao


Food.com
60 mins (prep 15, cooking 45)
15 ingredients
4 servings
Dad and I had made Doodhi Chane ki dal(Yellow lentils and white pumpkin lentil curry)on 17th May night for dinner. We wanted to have yellow rice with it as that's the combo that goes "the best", undoubtedly. However, I'd ne'er made the yellow pulao before, so what naturally occurred to me was to use turmeric powder to the rice while cooking the spices(viz. green cardamoms, cloves, bay leaves and cinnamon stick) in it, and then saute the rice lightly in the same pot, followed by water, and then ofcourse bringing it to a boil, then cooking it on a simmer until all the water has been absorbed by the rice. However, when I was thinking along these lines, I remembered I had my mom's recipe book in my recipe collection cupboard. I fetched that and searched for the yellow pulao recipe. Funny as it was, my eyes fell upon a recipe that mom had titled as, "Yellow rice(Sindhi style)". Voila, I was excited as I thought that I'd found the recipe. So, within minutes the knife was set in action and my chopping board was ready with all the required ingredients. Dad and me started cooking the pulao with, let's say, "delicious dreams" of what was to follow 30 minutes later;-). Half-way through the cooking process, we realised we were making the WRONG RECIPE!!!! Zoiks! LOL:)) So, between the main chef and the sous chef(you decide who wears which crown!), we mutually agreed not to use the chopped tomatoes in the pulao(Strange as it is, tomatoes have been giving me a hard time of late, especially when I was in some kind of a catch 22 situation in deciding whether or not to use these in Hyderabadi Biryani I'd made a week ago). The fire was lit, the pot was all set & the cooking process began. What followed 35 minutes later, was UNBELIEVABLE: Dad had prepared the most nicest, aromatic and the prettiest lightest yellow colour pulao I had ever seen! One thing's certain: If the way to a man's heart is through his stomach, it has simply got to be through this pulao. Try it and let me know what you think of this precious recipe(big smiles)

Categories:  technique , served-hot , <-60-mins , side-dish , stir-fry , pasta,-rice-and-grains , rice , taste~mood , indian , free-of... , equipment , long-grain-rice , potluck , time-to-make , asian , vegan , presentation , gluten-free , vegetarian , to-go... , savory , stove-top ,
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Ingredients

Nutrition

Serving Size (466.51 g)
Servings 4
Amount per Serving
Calories 376.17 Calories from Fat 56.16
% Daily Value *
Total Fat 6.24g 38.39%
Saturated Fat 1.13g 22.62%
Trans Fat 0.03g %
Cholesterol 6.8mg 9.07%
Sodium 175.03mg 29.17%
Total Carbohydrate 72.42g 96.56%
Dietary Fiber 2.89 g 46.27%
Sugars 4.63 g %
Protein 6.33g 50.6%
Vitamin A 317.37IU% Vitamin C 0.0mg%
Calcium 53.85mg% Iron 4.77mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
turmeric powder, fresh curry leaves, cloves garlic, mustard seeds, cumin seed, green chili
 

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