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| Dhakai Dum Polao |
Ingredients:
500 gm – Bini Chal (Glutinous rice)
2 -Bay Leaf
30 gm - Raisins
14 – Cashew nuts
6 - Cloves
6 - Cardamoms
2 inch piece - Cinnamon
½ tsp Black pepper seeds
1 tsp – Chopped Ginger
1/2 tsp - Sugar
Salt to taste
4 cups - hot water
Saffron - 3
strands, soaked in a tbsp of coconut milk
200 gm – Ghee
Procedure:
Clean, wash and
drain rice. Heat ghee in a heavy bottomed vessel. Add bay leaves and onion
slices. Fry till golden brown.
Add cloves, cinnamon, cardamom, Black pepper seeds, cashews, fine chopped ginger and finely chopped carrot. Fry till light brown.
Add rice, salt and sugar. Stir fry for a 8-10 minutes. Add raisins and saffron-coconut milk mixture and mix. Add 4 cups or as required of hot water and mix.
Finally cover the lid with dough and seal it and cook for a period of 10-15 minutes till rice is done. Garnish with nuts and fried onions and serve with pigeon meat curry.
Add cloves, cinnamon, cardamom, Black pepper seeds, cashews, fine chopped ginger and finely chopped carrot. Fry till light brown.
Add rice, salt and sugar. Stir fry for a 8-10 minutes. Add raisins and saffron-coconut milk mixture and mix. Add 4 cups or as required of hot water and mix.
Finally cover the lid with dough and seal it and cook for a period of 10-15 minutes till rice is done. Garnish with nuts and fried onions and serve with pigeon meat curry.
