Paroma Polao

“PAROMA POLAO” the name itself is so gorgeous. I learnt the recipe from my elder sister, as per I remember she learnt the recipe form one of a leading Bengali Magazine call “Sananda”. The recipe is very easy but the specialty of the dish is the flavor of Ajwain or Carom seeds and Fish. It’s been long time I had this dish from my sister’s hand. I think like me all of you love to cook some different rice preparation. Because every time for any kind of get-together or small party I love to prepare some different rice dishes. And this dish is easy and as well as very unique.

The flavor of Ajwain in any rice dish I never saw before and that’s the key ingredients of the polao. But definitely for them who like to have fish. Otherwise instead of fish you can add Paneer in this same recipe.

Preparation time: 10 mints.

Cooking time: 30 mints.

Ingredients:

1.Gobindobhog rice: 1 cup.

2. Ruhu or Katla fish: 4 piece. (cut into cube size).

3.One small potato: Cut into cube size.

4.Few Ajwain or Carom seeds.

5.One bay leave.

6.Clove:2, Cardamom: 2.

7.Half tea spoon turmeric powder.

8.Half tea spoon red chili powder.

9.Half tea spoon minced ginger.

10.Few cashew nuts.

11.Salt and sugar as per taste.

12.Mustard oil for frying the fish pieces.

13.Ghee and Sunflower oil 2 table spoon for polao.

Process:

Wash and clean the rice.

Wash and clean the fish pieces. Now marinate them with little ajwain seeds,salt and turmeric powder.

Now put some oil in a vessel and fry the fish pieces till both the side become little brown. Remove from the vessel and keep it aside.

Now fry the potato pieces till both the side become little brown and keep it aside.

Now take another vessel and add the ghee and oil and slowly add the bay leave, clove, cardamom and few ajwain seeds, after few seconds add the cashew nuts and stir for some time.

Next add the washed rice, turmeric powder and red chili powder. Mix well and stir for some time.

Now add the fried potato pieces, some salt, sugar and enough water. Cook till the water gets reduced to 50%. Then add the minced ginger and fried fish pieces. Cook till the rice done.

Serve hot with any curry but I preferred to have Egg Curry or Fish curry with this.

Paroma Polao

“PAROMA POLAO” the name itself is so gorgeous. I learnt the recipe from my elder sister, as per I remember she learnt the recipe form one of a leading Bengali Magazine call “Sananda”. The recipe is very easy but the specialty of the dish is the flavor of Ajwain or Carom seeds and Fish. It’s been long time I had this dish from my sister’s hand. I think like me all of you love to cook some different rice preparation. Because every time for any kind of get-together or small party I love to prepare some different rice dishes. And this dish is easy and as well as very unique.

The flavor of Ajwain in any rice dish I never saw before and that’s the key ingredients of the polao. But definitely for them who like to have fish. Otherwise instead of fish you can add Paneer in this same recipe.

Preparation time: 10 mints.

Cooking time: 30 mints.

Ingredients:

1.Gobindobhog rice: 1 cup.

2. Ruhu or Katla fish: 4 piece. (cut into cube size).

3.One small potato: Cut into cube size.

4.Few Ajwain or Carom seeds.

5.One bay leave.

6.Clove:2, Cardamom: 2.

7.Half tea spoon turmeric powder.

8.Half tea spoon red chili powder.

9.Half tea spoon minced ginger.

10.Few cashew nuts.

11.Salt and sugar as per taste.

12.Mustard oil for frying the fish pieces.

13.Ghee and Sunflower oil 2 table spoon for polao.

Process:

Wash and clean the rice.

Wash and clean the fish pieces. Now marinate them with little ajwain seeds,salt and turmeric powder.

Now put some oil in a vessel and fry the fish pieces till both the side become little brown. Remove from the vessel and keep it aside.

Now fry the potato pieces till both the side become little brown and keep it aside.

Now take another vessel and add the ghee and oil and slowly add the bay leave, clove, cardamom and few ajwain seeds, after few seconds add the cashew nuts and stir for some time.

Next add the washed rice, turmeric powder and red chili powder. Mix well and stir for some time.

Now add the fried potato pieces, some salt, sugar and enough water. Cook till the water gets reduced to 50%. Then add the minced ginger and fried fish pieces. Cook till the rice done.

Serve hot with any curry but I preferred to have Egg Curry or Fish curry with this.

Kashmiri Polao

It’s been a long time I didn't post any RICE recipe in my blog. Friends are asking me about that, they want some different RICE preparation. Even I am also thinking the same. My dearest friend Laxmipriya shared one lovely recipe with me which is a very famous and healthy one, because so many fruits are there in the dish. Any guesses friends, many of you might have tried this one before but I never tried this before the KASHMIRI POLAO. 

 Because of fruits like apple, pineapple, grape, pomegranates it is very healthy. I think this one is really very good for kids also, because most of the kids don’t like to have fruits but with a preparation like that they will definitely enjoy it. With a simple curry or just a bowl of raita also this polao is perfect for your dinner or lunch.

Preparation time: 20 mints.
Cooking time: 40 mints.

Ingredients:
For rice:
1.Basmati Rice: 1 cup.
2. Few Saffron stands soaked in half cup of warm milk.
3.One cup of water.
4.Some salt and sugar.
5.One table spoon of ghee.

For polao:
1.Clove:2,Cardamom :2,One small cinnamon stick,One small bay leave,a small piece of  jaifal.
2.Few cashew nuts, few almonds. Few Pistachios, Few Raisins.
3.Half cup of finely chopped carrots and French beans.
4.Frozen peas a hands full.
5.A pinch of garlic powder,a pinch of fennel powder, a pinch of cardamom powder, a pinch of nutmeg powder.
6.A small bowl of chopped apple & pineapple.
7.one tea spoon of rose water (optional).
8.Half cup cream.
9.Two table spoon of ghee.
10.Salt and sugar as per taste.

Process:
For rice:
Add one table spoon of ghee in a vessel and add the washed rice and fry for some time. Now add the water and saffron soaked milk with some salt and sugar. Cook the rice till it 80% done. Keep it aside.

For Polao:
Now add some ghee in a pan and fry cashew almonds and pistachios till they little brown then add the raisins and after that take all out from the pan.

Now add some more ghee and add all the whole garama masala after few seconds add the chopped carrots, beans and peas and fry for some time.

Now add the fried dry fruits and the chopped fruits stir for some time, finally add the cooked rice and mix well with everything.

Finally add the garlic powder, fennel powder,cardamom powder, nutmeg powder, rose water and the cream. Mix well with everything and cook with a lid till the rice completely cooked.

Garnish with grapes and pomegranate your KASHMIRI POLAO is ready, Serve hot with any curry.

Prawn Polao

Prawn + Rice is a perfect and favorite combination for both of us. And with this combination one of our favorite dish is Prawn Polao. Prawn cooked with Basmati rice and spices is a delicious dish to relish. Most of  the time we don’t want any side dish with Prawn Polao, because the dish itself is a complete meal.

The specialty of the dish is coconut milk instead of plain milk you need to add, the coconut milk which gave the dish a different flavor. I got the recipe form one of a leading Bengali Magazine “Sananda” long time back. Almost all of my guests like this dish from my kitchen. 

Ingredients:

1.Basmati Rice:One cup.

2.Medium Size Prawn :15 to 18 piece.

3.One medium chopped onion.

4.One small sliced fried onion.

5.Two dry red chili, Two clove, Two cardamom, One small Sinnamon stick.

6.Half tea spoon ginger & garlic paste.

7.Frozen peas: A handsfull.

7.A pinch of turemeric, Half tea spoon Kashmiri red chili powder.

8. A pinch of Shahi Polao Masala (I used Everest Shahi Polao Masala). (Optional)

9.Half cup coconut Milk.

10.Salt And Sugar as per taste.

11.sunflower oil for cooking.

Process:

Soaked the rice for 3 mints, and make a fine paste with dry red chili, clove, cardamom and cinnamon stick.

Now marinate the prawn with ginger and garlic paste salt and turmeric powder for 15 mints.

Now add oil in a vessel and shallow fry the prawns and keep it aside.

Now add some more oil and add the chopped onions and fry till the onions are transparent. Now add the red chili masala paste with some salt and sugar and cook for few mints.

Now add the frozen peas and fried prawns and cook for some time.

Finally add the soaked rice and the shahi Poalo Masala and stir for 3 to 4 mints.

Now add the coconut milk and half cup warm water and cover with a lid. Cook till the rice done.

 

Garnish with the fried onions and serve hot with Raita.

Misti Polao or Sweet Polao

What you guys really do when you fill helpless or when you have some uncontrollable situation, for me only one person can help me or suggest me what to do. And the person is none other than my Maa. My Maa is a very good cook or I can say she is the best cook for me. During my college day I used to call her before coming home what’s on lunch or evening snacks. And if I don’t like to have the prepared one immediately without getting angry she used to prepare whatever I wanted to have. O what a life which I miss like anything. Now I am doing such things for my hubby dear.

That’s why whenever I prepare something from my Maa’s kitchen I fill like to order her like before. But this time it’s on my Husbands demand. A very common and famous Rice recipe its called 'Misti Polao' or 'Sweet Polao'. The ingredients are very less but the taste is better than any other Rice preparation.

Preparation time: 5 mints.

Cooking time: 20 mints.

Serve for 2 people.

Ingredients:
1.Gobindobhog Rice : 1 cup.

2.Half tea spoon ginger paste.
3.Cashew nuts: 10 to 12 piece.
4.Raisin : 10 to 12 piece.
5.One tea spoon turmeric powder.
6.Half tea spoon Kashmiri chili powder.
7..Salt & sugar(add little more than other rice preparation) as per taste.
8.One bay Leave, 2 Clove, 2 Cardamom, One small cinnamon stick.
9.One table spoon ghee.
10.Two table spoon sunflower oil.Process:

Wash the rice and mix the rice with 2,3,4,5,6,7 no items as mentioned above.

 

Now put ghee and oil in a vessel and slowly add the whole garam masala.

Now add the rice mixture, and stir for few mints.

Now add 2 cups of water and cook till the rice done.

 

Serve hot with any veg or non-veg curry.

Zafrani Polao or Saffron Polao

During my college days we had a friend Fatima, she was my tuition friend. Once she called us for an Eid special lunch at her place. I could not express how good cook her ammy was. The foods were awesome and the way she served us that’s that was also very special. I still remember the taste of “Zafrai Poalo”.
The taste and the flavor were just out of the world. Today I tried to prepared “Zafrai Polao” and it’s good but surely not like aunty. But my husband liked it so much; anyhow I am satisfied for that.

Preparation time: 10 mints.

Cooking time: 20 mints.

Serve for 4 people.

Ingredients:

1.Basmati Rice 2 cup.
2.One medium sliced onion.
3.Few  chopped cashew nuts.
4.Few chopped almonds.
5.Half tea spoon of cardamom and nutmeg  powder.
6.Few saffron stands (Soaked in one cup of warm milk).
7.Two tea spoon ghee.
8.Two table spoon sunflower oil.
9.Salt & sugar as per taste.
Preparation:

In a pressure cooker add the sunflower oil and one tea spoon of ghee and add the rice.
Fry the rice till it little crispy, then add the cardamom and nutmeg powder and mix with the rice nicely.
Now add 2 cup of water and one cum of saffron soaked milk with salt and sugar.
Switch off the gas after one weasel. The rice should not over cooked.

 
Now add one tea spoon of ghee in an oak and add the onions.
After the onions transparent, add the chopped cashew nuts and the chopped almonds.
Fry for another 3 to 4 mints.

Now add the cooked rice and mix with the fried onions, cashew and almonds.



Your “Zafrani Poalo” is ready enjoy the color and the essence.

 

 

Serve hot with any chicken or Mutton curry. and Raita.