WeekDay Daanival Korme Pulao

Okay, so this one’s been a long time coming, and isn’t so much a recipe as it is a weekday dinner improvisation. So what happened was that it was a Monday night, we had just come back from our weekend away in Paris, I had a box or two of DaanivalKorme in the freezer, and suddenly felt like the Universe was whispering in to my ear that magical word Kashmiris hear only once in a while — Pulao.  If you know anything about Kashmiris by now it is that we are big rice eaters. And that when we say rice, we mean rice – plain, cooked, white rice. No fancy shmancy pulaos and biryanis for us. Except on that rare occasion when the Universe whispers certain words in to our ears, you know.

Just to give you an idea of how down on our list of *things to do with rice* Pulao is – you know Wazwan, the definitive Kashmiri feast, a proper-sit-down-at-least 7 course meal, each course more refined, more spectacular than the one before – all of it served with plain white rice – in that feast of indulgence and excess Pulao is served as an accompaniment alongside an assortment of chutneys – and for a traami of 4 people there is just enough for each person to get one mouthful. Basically. And that’s it.

And Biryani, you say? I say, what?

Anyway, you get the point. It was a very unusual Monday night. I had no fresh meat to hand. But I had DaanivalKorme in the freezer. And I had rice, soaking, as usual. So here’s what I did.

(This makes 2-3 generous servings.)

Ingredients:

Around 250 gms of lamb, cooked – That’s your DaanivalKorma (Click for link to recipe, please!)

3-4 finely sliced shallots

1/2 cup of peas (Optional. Frozen or fresh. I used frozen)

2 cups of basmati (Rinsed thoroughly at least thrice. Then soaked for at least an hour. Make sure you get rid of the soaking water before cooking.)

Oil – I always use olive oil, but you could ghee, butter. (Remember vegetable oils are not as healthy as you might have thought. You are better off with butter than sunflower oil. Here.)

Spices:

Well, since your DaanivalKorme already has all the spices, all you need is:

1 teaspoon of cumin seeds

2 green cardamoms

2-3 black pepper corns

1 clove

Method:

So take a deep, thick bottomed pan, and pour in a glug of oil – remember though, your Korma already has oil in it, so don’t over do it. Once the oil is hot add the cumin seeds, cardamoms, clove, and pepper corns. After about a minute or so add your sliced shallots. These you want to fry till they are completely caramelised and almost black. You’ll have to work quickly when you come to this stage because there’s a very fine line between perfectly done shallots and burnt shallots – I’m sure there’s a life lesson in there, but anyway.

Add your peas, and fry for a minute or two. In goes your frozen Korma. Add a bit of water, bring it to boil on a high flame, and then basically let it simmer till the korma has thawed and heated through. This will take about 10-15 mins.

What you do next is pour all of your korma out in to a bowl. Drain and rinse your rice, and put it in the same pan. To this add the pieces of meat – use a slotted spoon so that you don’t get any of the gravy in at this stage. Then measure the gravy out using the same cup that you used to measure the rice. I got about 2 cups of gravy. So I added those, and then 2 cups of water. You’re looking for a 1:2 ratio between rice and water here.

Mix everything up, gently – your rice has been soaking, if you aren’t gentle it will break and you wont get that lovely long grain effect. Check for salt. Then bring everything to boil on a high flame. Cook uncovered for about a minute. Then cover, simmer and cook till the liquid is all gone and the rice is tender – about 15-20 mins, but it pays to check.

That’s it, really. You’re done. You could add other vegetables – sliced carrots, beans, whatever you want – to the fried shallots, and turn this in to a real one-pot dinner, but hey rice, meat, maybe peas – the Kashmiri in me didn’t want to mess with that kind of perfection. Plus shallots ARE vegetables, aren’t they. Ahem.

And if you are really lucky, if you have been really good, then maybe you will get a bit of the *phoherr* too. What is that you ask? You really should learn Kashmiri, you guys. But anyway, phoherr is the layer of rice at the bottom of the pan, that basically gets overcooked, and in a *pulao situation*, ahem, fried to a lovely, crunchy crisp. You never serve that to your guests of course. Because, you know, it doesn’t look great, the perfectly cooked pulao, or indeed rice should have no phoherr, and because YOU WANT TO KEEP IT ALL FOR YOURSELF. Hah.

And you can see I ate mine with, ahem, tomato koftas (recipe here – what can I say, it’s your lucky day. Ahem). Because tomatoes are vegetables, or fruits, or whatever – and there is no such thing as too much meat. Clearly.  Oh and I also dotted mine with salted butter just before I served it. Because you know, ButterMakesBetter. Fact.

You’re welcome.

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