Omani pilaf (Pulao) – Forgotten recipe!

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 –

Ingredients –

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

Method –

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.

Yum! Slurrrp! Paneer tikka pulao!

It is one of the greatest rice recipe I have invented so far. Result was so amazing that I have made this 8-9 times this year. Basically, whenever we eat in park, I make pulao n choley(masala chickpeas) to take along with.
So I keep trying little variation to pulaos. This is bestest of all my experiments. So I thought of clicking a pic first than serve this time because it furrrs (flies) within few minutes without giving me a chance to click.
See, this pulao needs two time garlic to be added. Without garlic I have never made it so pls don’t accuse me if it doesn’t turns good without garlic.

Ingredients – For 2-3 people.

For Tikka –
1 Cup frozen or fresh paneer (cottage cheese) tiny cubes

1/4 Cup thick curd

1 Tbsp Apple cider vinegar

1 Tbsp salt

1 Tbsp red chili powder

1/2 Tsp turmeric powder

1 Tbsp dry coriander powder

1/4 Tsp cloves powder

4 – 6 Tbsps grated fresh garlic

Preparation –

Mix all very well in a bowl and keep aside for 1 hour. Bake in a baking tray for 30 minutes at 250 Degrees till paneer cubes are little brown or corners are dark brown. Take it all in a plate and scrap the not too much burnt masala too alongwith.

For pulao –
2 Cups presoaked basmati or long grain rice

1 Cup peas fresh or frozen

4 Flowers of star aniseed

1/2 Tsp cloves powder

1/2 Tsp green cardamom powder

1 Tbsp salt

6 Tbsps desi ghee(butter oil)

4-5 Cups of water

1 Tbsp cumin seeds (jeera)

2-4 Tbsps of grated fresh garlic

Preparation –

In a cooker (yes cooker) heat up the desi ghee and add grated garlic till it is dark brown. Add rice and all other things.Close the lid and take 1 whistle in high flame and two whistles on lowest flame. After that close the flame.
Final mixing –
Now after 15 minutes add baked paneer tikkas to this pulao and mix well. Close the cooker lid and put on lowest flame for 4-5 minutes and close the flame.
This pulao goes (very very very) well with raita made of carrots, green chili, red onions and curd.