Gather your ingredients and join me right from your own kitchen this Sunday. I'll show you how to cook with one of my favorite rice brands, Three Horses Jasmine Rice, and coconut milk, Chef's Choice. This pulao (rice) recipe is a combination of my own family recipe and one from the cookbook 'A Little Taste of India'. I love how they use coconut milk in their version and started incorporating this ingredient into my own rice dishes when my family wants something just a tiny bit different. Hope to see you soon!
Saffron Spiced Jasmine Rice
1 tablespoon vegetable oil or ghee (coconut)
2 teaspoons cumin seeds, roasted
2 cups Jasmine Rice (Three Horses Brand)
2 pinches saffron
1/4 teaspoon turmeric powder
2 teaspoons light brown sugar
2 teaspoons salt
2 tablespoons chopped unsalted almonds, cashews, or pistachios or combo
2 tablespoons raisins (green or yellow preferred)
1 (2-inch) cinnamon stick
5 green cardamom pods, lightly crushed
2 bay leaves
1 cup coconut milk (Chef's Choice)
1/4 cup frozen peas
1 tablespoon juice from ginger
1 medium yellow onion, thinly sliced
3 cups water
Desi Corner: Sundays were always the perfect day for a good pulao growing up. The idea was that the flavored and salted rice essentially became our meal. It was an easy dish for mom after the hectic week of cooking and everyone absolutely loved it. It would be served with a simple side of raita, or flavored yogurt. I still remember visiting my Yog Mamaji (uncle) in his home in Luton, England where he would so expertly make a rice pulao for us with tons of veggies and serve it to us for lunch with yogurt on the side. It's the perfect one-dish meal.
To join my class you just have to 'Like' my Facebook page, Indian As Apple Pie and then open that page up on Sunday, February 28th at 2:30 Chicago time. I will pop up on your screen as a Live video. I like to respect everyone's time, so I start on time. I also will post the video on my YouTube channel. So, if you miss it, you can always watch it later either on Facebook or on YouTube.
Three Horses Jasmine Rice is sold and available nationwide both in chain grocers, smaller specialty grocery stores, and Asian markets. It is high-quality pure Jasmine rice from Thailand. Some brands mix their Jasmine rice with other varieties of longer grain rice or with broken rice. Not Three Horses. They are known for their superior quality, which is evident from the fragrance and quality of the rice after cooking it. Please look out for them and support your local markets by purchasing directly from them. You won't be sorry, and during these uncertain times you may just help a small grocery stay in business. Remember, I always say, 'It takes a village!' I always encourage all of us to think about where we are buying everything we use - as it ensures that the stores we love stick around.
Crispy Onions: I always keep a container of crispy onions in the my fridge. It's so easy to do while your busy with other things and it will save you a ton of time when pulling together a meal that calls for crispy onions. Thinly slice one small yellow onion. Heat up a tablespoon of oil or ghee in a heavy pan over medium-high heat. Put your onions in, lightly salt them, and cook about 10 minutes total, stirring often. The onions will start to beautifully crisp up and brown. Once finished, transfer them to a plate to cool. Use immediately or store in an airtight container to use later. They will last up to a week in the fridge. Use for your rice dish above or to top steaming cups of soup, mac and cheese, whatever you are eating. These are addictive by themselves, too. I can't tell you how many times I've had to make a second batch because I've eaten up the first.
Ginger Juice: Use the juice of ginger whenever you want the flavor of ginger without the actual texture of ginger in your food. It really complements rice dishes like the one above, just enhancing all the flavors we are cooking with without overpowering them. Just grate a 2-inch piece of peeled ginger. Once grated, squeeze the product in one hand over a bowl. There is your juice! The remaining ginger still has flavor, just use it in other dishes or in Chai. I usually save it in a little baggie either in the fridge or freezer. You can also put it into ice-cube trays (no water or oil needed) for use later. Another use for the juice? Mix it with a little honey and lemon juice for sore throats. I did that for my girls when they were little and they would clamor for it - it tastes so good and fun for them to see the ginger turn pink with the lemon juice added.