HUNG CURD PULAO

Hung curd pulao, sound weird no, yes one of  my FB daughter, Sudharshana told me about buttermilk pulao seasoned with mustard seeds, urad dal and curry leaves. Thank u dear for the idea.I think that’s the version of curd rice or thayir saadam / thachi mammu of our South India. So I thought of preparing with hung curd and added spices like cardamom, bay leaf, cloves etc. It turns out very well.  Try it out friends. 

INGREDIENTS

Basmati rice                           - 1 cup

Salt                                             - to taste

INGREDIENTS FOR BLENDING

Hung curd                               - 2 cups

Small onions                          - ½ cup

Garlic                                         - 3 cloves

Ginger                                       - ½ inch piece

Green chillies                         - 8 nos (add more chillies if you want more spicy)

Blend  the above ingredients with the hung curd to a smooth paste.

INGREDIENTS FOR SEASONING

Bay leaf                                   - 1no

Cloves                                     - 2 nos

Cardamom                           - 2 nos

Nutmeg powder                -  a pinch

Ghee                                        - 2 tbsps

Cashewnuts                         - 12 nos

METHOD

Soak the rice in water for 10 minutes, drain it and keep aside.

Heat a tbsp of ghee in a pressure cooker and add the bay leaf, cardamom, cloves and add soaked rice.

Fry gently till the moisture absorbs.

Add the blended hung curd mix and required salt to the rice and mix well.

Close the pressure cooker and put on the weight and cook the rice in a medium flame for 5 to 10 minutes.

After 10 minutes allow the pressure to release and open the lid and gently mix the pulao with the help of the fork.

Fry the cashews in the remaining one tbsp ghee to golden colour.

Garnish the hung curd pulao with fried cashews.

Hung curd pulao is ready to serve.

Serve hot with any accompaniments as you wish.