Black Chick Pea Pulao, Mummy’s Fish Pulao With Crunchy Mishri Cooking Recipe

Black Chick Pea Pulao, Mummy’s Fish Pulao With Crunchy Mishri Cooking Recipe

Black Chick Pea Pulao Cooking Recipe

INGREDIENTS

  • Soaked, boiled Black Chick pea 1 cup (do not discard the water in which it has been boiled; instead use it for adding to rice when required)
  • Rice 2 cups
  • Onion 2 chopped fine
  • Salt a pinch, as it is already added to the chick pea when it was being boiled
  • Red chilly powder 1 tsp
  • Whole spices: cloves, whole pepper, cinnamon, black cardamom, bay leaf, dry red chilly 2 to 4 each, except 1 stick of cinnamon is enough
  • Oil 2 tblsp
  • Turmeric powder 1 tsp

COOKING METHOD

The Black Chick pea, a humble bean has high protein content. Patients reviving after a serious illness in need of getting their strength back are often given a soup made of this lentil. It should be soaked overnight always before cooking. The pressure cooker is best for cooking it through, and adding salt while boiling speeds the softening. While making a soup, add extra water, salt pepper and grated ginger. Temper it with clarified butter and serve it boiling hot.

The other much liked dish is a Pulao made with the Black Chick pea.

Nothing else is required with it except, perhaps a Raita [yogurt relish] and roasted Papad, which is paper thin crisp water-like snack made from lentils.

  1. Wash Rice and soak in water
  2. The black chickpea is boiled to softness and drained (the water is kept separately for later use)
  3. Heat oil in large thick bottomed vessel put whole spices, when they crackle add cumin seed and chopped onions
  4. When slightly browned, add chick pea stir, add salt, turmeric powder and red chilly
  5. Add rice, mix lightly and add 2 volumes of the chick pea water (if necessary, make it 2 volumes by adding plain water)
  6. Lower flame, the liquid should dry after 10 min
  7. Cover the cooker with the lid with the weight on, allow to simmer for 2 whistles, then turn off flame.
  8. Open after 10 min. Serve hot.

Mummy’s Fish Pulao With Crunchy Mishri Cooking Recipe

INGREDIENTS

  • Fish fillets 8 to 10 pieces 1 kg (the pieces should ideally be 3″ in length and 2″ in width, preferably without bones)
  • Rice 2 cups washed and soaked
  • Onions 2 chopped
  • Garlic 5 to 6 skinned, cut length wise into thin wedges
  • Whole spices: cloves 5, 1 pepper 8 to 10 bay leaf 4, cinnamon stick 2. black cardamom 3, dry red chilly 2
  • Zeera seeds 1 tsp
  • Oil ¾ cup
  • Mishri (Crystalized sugar) 2 tsp
  • Kala Zeera (Black cumin) ½ tsp for garnishing
  • Water, double the amount of rice
  • Salt to taste
  • Red chilli powder 1 tsp

COOKING METHOD

The Aroma of the cooked Fish along with Basmati Rice with the addition of whole spices has left such an impact that has not diminished in 70 and more years in the memory. The term “Mishri” is crystalized sugar which comes in small shiny cubes and is used as a garnish for this dish. Caution! A bit of advice. When cooking any fish dish, thaw (if using frozen fish) as much as required, and never re-freeze fish once it has been defrosted. For this dish, it is best to use deboned fish.

  1. Wash Fish and pat dry on clean cloth. Drain the soaked rice
  2. Heat oil. Fry the fish pieces evenly, and keep aside
  3. Use the same oil for rice but make sure, the container is thick-bottomed and large enough for the rice and fish to be cooked together
  4. As oil gets hot add whole chilli, then add the whole spices one by one. As they sputter, add zeera and the chopped onions, garlic flakes and saute till golden brown
  5. Add drained rice, salt, and red chilly powder, saute lightly
  6. Add double the quantity of water, let flame be high. Cover the pot with lid and lower the flame. After 10 min, the water would have evaporated.
  7. Place fried fish pieces, some tucked in rice, some on top. Cover again.
  8. Put a weight on the cover for about 3 min, keep flame low (the weight on the lid helps the rice to be completely cooked – the way to check this is – press one grain of rice between the fingers; if it fully mashes it is ready, otherwise keep the vessel on a griddle back on flame for another 5 to 6 min (ensure the vessel is not directly on flame)
  9. Finally, lay out the rice and fish pieces on to a large dish like plate, Make sure the fish pieces are carefully lifted and arranged
  10. Garnish by sprinkling the crystalized sugar (Mishri) and black cumin seed. Serve hot.

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