Pulau

From Jen Coon

Oil
mustard, cumin, anise seeds
chopped onion
garlic
ginger
almonds or cashews
1/2c corn, peas, and/or carrots
cadamom pods
curry leaves
turmeric
chili powder
garam masala
salt

This is delicious flavored rice. It works well in a pressure cooker if you have one, reduces the cooking time quite a bit. For this recipe, I’ll describe the amounts as if you were making three cups dry rice)

• Heat a small amount of oil in a large saucepan on med heat (5-6). Add a little bit of mustard seed, cumin seed, and one or two anise seeds. Fry until seeds begin to pop.
• Add one small finely chopped onion, several crushed cloves of garlic, and two tsp. fine...ly grated ginger.
• Add a small handful of whole nuts, almonds and/or cashews are best. Add around a half cup mixture of corn/peas/carrots.
• Add 2-3 cardamom pods (crush slightly), 2-3 curry leaves, ¼ tsp turmeric, ½ tsp chili powder or more, 2 tsp coriander powder, 1 ½ tsp garam masala, 1 tsp salt.
• Rinse the rice and add it to the mixture. Stir until the rice is mixed in and hot.
• Add water. For regular cooking, double the amount of water for the amount of rice. In a pressure cooker you need slightly less water, maybe one and a half times.
• Cook as you would plain rice. Bring to a boil, cover and reduce heat. Cook 20 minutes or until water is absorbed and rice is soft. Remove from heat, let sit a few minutes, then stir. In a pressure cooker, once full pressure has been reached, it only needs 5-7 min.
• Taste, add salt as needed.
• To serve, garnish with chopped cilantro (fresh coriander).