Sunday Pullao
Until the mid 1970’s Catholics in Mumbai were not very well off. The meals cooked on week days were generally very frugal with a lot of people observing Wednesdays & Fridays as no meat days. Most families cooled and then skimmed the milk and made the cream into white butter. In my family it was that or margarine and I for one hated the taste of both. Sunday’s were special it was the one day in the week when both mum & dad were at home and breakfast was always brun (a small loaf with a hard crust) and Polson (yellow salted) butter. Later when Polson’s closed down Amul took it’s place. The lunch was also much looked forward to because mum would make pullao instead of plain rice curry. This became a kind of tradition which is still followed by many catholic families in Mumbai.
Ingredients
- 2 cups Basmati rice
- 1 medium onion
- 4 cloves
- 1” cinnamon
- 2 whole elaichi (may be omitted)
- 3 cups water
- 1 10gram Maggi chicken cube
- 2 – 3 tablespoons oil
Methods
Wash and soak the rice in water at least ½ hour, then drain in a strainer.Slice the onion finely.Heat oil in a vessel. Add the spices, then the onion and fry till golden brown.Add the water and bring to a boil.Add the chicken cube and stir till it dissolves completely.Add the rice and salt to taste. Stir through once.Turn the flame low, partially cover and cook till the top surface appears almost dry.Lift up the vessel and place a tava under it. Completely cover and leave for about 15 minutes till fully cooked (the flame should still be low.)Turn off the fire and let it sit for 5 minutes.
Useful Tips
- For vegetarians vegetable stock cubes may be used instead of chicken.
- Green peas may be added – if using frozen peas, add with the rice to the boiling water. If using fresh peas, blanch first.
- You could also replace the Cubes & water with stock / clear soup