Tuesday, 17 February 2015

Dill Pulao

Dill leaves also known as sabbsige soppu in Kannada and sadha koppi in Tamil. It has a thin needle like leaves and has a very nice aroma. I prepare akki rotti, pulao and rave rotti with these leaves but very rarely. My husband does not like this pulao and tells that "Pill saapudra maadri irukku" (I feel I am eating grass), but me and my DD enjoy this pulaoThis recipe is more on a milder side no garam masala or tomatoes the aroma of dill leaves has to be prominent in this, however you can make it as per  your taste buds.

Rice 1 cup
Dill leaves A bunch
Flat beans/Hyacinth beans/Mochakottai(fresh one soaked and de-skinned) 1/3 cup
Green chillies 2-4 numbers
Salt as required
Bay leaves 2 no
Onion 2 cut in to thin stripes
Oil+Ghee 2-3 Tbsp

1.Wash the rice 2-3 times and remove the starch and then Soak it for 10 to 15 min
2.Heat Oil+Ghee in a cooker and add bay leaves, green chili and Onion.
3.Once the onion turn pink add the beans and dill leaves, saute for 5 min
4.Pour 2 cups of water and required salt wait for it to boil
5.Once it boils add the rice and close the cooker lid.
6.Pressure cook for 2 whistles in medium flame and turn off.
7. Once the pressure releases open the lid and immediately transfer to serving dish.
Serve with Raitha or chutney.

*Instead of beans you can add green peas/sweet corn/potato
*Adding more spices reduces the flavour of dill leaves.

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