Omani pilaf(pulao) is a forgotten delicacy now a days. I had it first in Muscat during my official picnic. One of our Palestine boss bought this in a pool party. He also suggested that it is a forgotten recipe. This pulao was famous as Miskin pulao( means poor people biryani).
The basic concept story about this recipe was that in ancient time people had access to spices due to sea traders but use of fresh vegetables or very fresh meat was quite rare. They used to make fragrant rice often and adding pulses was a common practice too.
Quite easy to make but few things to keep in mind if you really wish to have a very fragrant pilaf(pulao).
For making 4-5 people’s patter –
6 Cups of basmati rice
2 Cups of chana dal or black masoor dal
1 Cup desi ghee
1/2 cup mix of one cinnamon stick, 6-8 green cardamoms(smashed), 4-6 black cloves, 1 Tbsp black pepper powder, Salt according to taste
2 Cups of thick curd mixed with 2-4 Tbsps dry mint leaves powder, 6-8 fresh garlic paste
Water – to the same level of ingredients
1- Wash mix of dal and rice very well and soak for 20-30 minutes.
2- In a 5 ltrs cooker (we need more steam so big cooker), heat it on high flame, lower flame and add desi ghee. Let it melt quickly.
3- Strain the rice and dal mix very well.
4- Now add all dry spices mix to melted n warm desi ghee and fry for few seconds only.
5- Now add dal and rice mix and increase the flame.
6- Keep frying the rice and dal for 3-4 minutes on high flame.
7- Now add curd mix.
8- Fry again for 2 minutes.
9- Add water to the mixture and increase little water if you can see the rice. Bit not too much.
10- Let this boil n bubble.
11- Close the lid and take 3 whistles on high flame and 1 whistle on low flame.
12- Open it after one hour only.
13- Serve with fresh mint n curd raita.