Theme: Assorted - Indian Biryanis/Pulao
For the last week of this month's BM, I am doing the assorted theme, doing recipes from different BM themes. Today's recipe falls into the theme of Indian Biryanis/Pulao. This is another recipe from Julie Sahni's Indian Regional Classics . This is a classic Moghul recipe. The Moghul empire was a Muslim reign descended from Genghis Khan that ruled India from the 16th century through the 19th century, until the British Raj took control over the South Asian sub-continent. The Mughul empire is probably most known worldwide for its building of the Taj Mahal by the 5th emperor, Shah Jahan.
I actually made this recipe a few weeks ago and then ironically, I was channel hopping one evening and came across a PBS Series - The History of India. The episode they were showing focused on the Moghul empire - it's rise and decline. Here's some additional information I learned during the last 15 minutes I caught of the episode. The vision and moderate thinking of most of their leaders led to the incredibly diverse, multi-cultural, multi-religious and multi-lingual society that India is today. What helped lead to the Moghul decline was hard lined Islamic factions within the ruling family who wanted to take a more conservative Islamic approach to ruling Hindus and Muslims alike in India. Reading about the Moghuls is very interesting from a social and cultural perspective and I do recommend getting a good book about it, if you'd like to learn more.
Now off to a visit of Moghul cuisine...
I altered the methodology a bit to simplify the rice making process, but the flavorings were kept the same.
Khoobani Pulao(click here for printable recipe)
1 1/2 cups basmati rice
3 cups peaches, peeled and sliced
1/2 teaspoon ground ginger
1/2 teaspoon ground fennel seed
1/4 teaspoon nutmeg, freshly grated
salt, to taste
1 tablespoons ghee
1/3 cup walnuts, chopped
Soak rice for at least 30 minutes and up to 2 hours. Drain. Since I used brown Basmati rice, which has a longer cooking time, I soaked the rice for the full 2 hours.
To easily peel the peaches, bring a pot of water to boiling and drop in peaches. Boil for exactly 2 minutes. Remove. As soon as they are cool enough to handle, skin will come right off.
In a food processor, combine 1 cup of the peaches and 1 cup water. Process until the fruit is completely liquefied. Add enough water to make 3 cups, along with the fennel, ginger and nutmeg. (I added an extra 1/3 cup of water since I was using brown rice. I had 1 2/3 cup of peach juice and added 1 2/3 cup water) Mix well.
Transfer the peach juice liquid to a large pot and bring to the boil.
Add rice and salt, to taste. Reduce to a simmer and cook, until rice is tender and all of the liquid has been absorbed; about 40 minutes. Since there is sugar from the peaches, this pulao is not as grainy as most rice dishes. It sticks together more.
Heat the ghee in a large skillet. Add the nuts and fry for 1 minute. Add the fruit and cook until the fruit is warmed through and glazed, about 2 minutes.
|Peach Walnut Compote|
Ms. Sahni suggested having this with Tandoori or her Malabar Coconut Shrimp recipe from the same book, but I had it with some Kath Katha and it was delicious.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18
...linking to Jacqueline's Bookmarked Recipes, launched by Ruth,
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