My blog is all about coming back to read how I cooked the other day.
Because each time I cook rice pilaf, it tastes different. Not that it tastes better or worse, its just different. People who enjoy my rice pilaf remember the taste for a long time and many will ask me to make it again. But, till then I have forgotten the recipe. How will I remember the recipe if it was made on impulse? Each time, the ingredients are different, quantity is different and also the spices.
So this time, I decided to write down step by step, to jot down what I did at that moment because I follow no recipe, I always cook with my instinct, keeping in mind the person for whom I am cooking. (know that if my mood is good and I love cooking for you then you will surely like it).
I cooked for my friends who came visiting me and they had loved it. Not sure if I will be able to replicate it if they ask me to cook for them again but I can come back to check what I did at that moment.
Checked my fridge, there were brinjals, cauliflower, potatoes, tomatoes, perfect ingredients for my rice pilaf.
Follow my recipe….
Chop three brinjals, slit the flesh, salt them and keep them aside.
Chop and keep aside 2 large potatoes, 3 large tomatoes and half cauliflower too.
Chop three onions length wise and keep on slow fire to caramelise them to light brown.
Keep stirring them from time to times till you achieve the light brown colour. Transfer into a bowl and keep it aside.
Pound 6cloves of garlic, half ginger and 3 green chilies.
Need to pick 4cloves, 4cardamoms, 4bay leaves, 1 inch cinnamons, 2 star aniseeds
Take a large flat bottom pan, add 2tbsp of oil and roast the dry garam masala
Wash and drain off the salty water from brinjals and add to the fried garam masala. Stir to mix.
Add cauliflower, tomatoes, salt, lemon leaves, cover and cook it on slow fire for ten minutes.
Remove brinjals and cauliflower in another container
Add 2 cups washed rice to the remaining ingredients in the pot and mix it well till it begins to stick to the base of the pan.
Add 2 cups water, cover and let it cook for ten minutes.
When the rice is half done, transfer back the fried onions, cooked brinjals and cauliflower into the pan. Cover and keep it on slow fire till it is done.
Sprinkle coriander powder, lime juice, red chili powder and coriander leaves.
Serve with deep fried potatoes, carrot pickle and curds.
Ingredients that were used
3 medium size brinjals
3 large tomatoes
2 large potatoes
3 medium onions
3 tbsp oil
half inch ginger
6 green chilies
4 bay leaves
2 star aniseeds
1 inch cinnamons
6 lime leaves
2 cups rice
1 tsp coriander powder
1tsp red chili powder
1 tsp lime juice
salt to taste
coriander leaves for garnishing