Thenu’s Kitchen

I like this version than the traditional puliyodharai that takes hours of preparation. This is my mom’s recipe. I love this rice anytime of the day.
This is a leftover remedy.

• Soak a lemon size tamarind in warm water for few minutes
• Squeeze the juice out and add little salt and turmeric to it
• Mix it with leftover rice (may be a cup)
• Cover the bowl and leave it overnight. Let the rice be tightly packed.
• No need to refrigerate
• In the morning, temper the oil with the following seasonings: mustard seeds, cumin seeds, curry leaves, urid dhal, chana dhal
• Add 3 dry red chillies (chopped) and fry for couple of secs
• Now toss the tamarind soaked rice and keep stirring on medium heat until the water bursting sound subsides
• Use non-stick pan as the rice would tend to stick
• When the rice turns bright yellow and the noise goes down your tamarind rice is ready
• Optional: add onions, cashews, peanuts while frying
• Serve with thick curd
• This is good to eat within 4 to 5 hrs of preparation. If adding onions, this may not stay longer.
• It would taste so divine, trust me on this.

Bisibelabath powder:

1. 0.5 inch cinnamom stick (I dont like too much garam masala taste – so I use it sparingly. adjust to your taste)
2. 2tsp Coriander seeds
3. 1tsp Chana dhal
4. 1.5tsp Urid dhal
5. 1.5tsp Moong dhal
6. 2 red chillies (again adjust to your taste)

Fry all the above in a little oil and fine grind them.

• Wash and Soak 1 cup of Basmati rice in 1 cup of water for a min 30 mins
• In a hot Non sitck pan, pour 2sp olive oil (any oil) and temper with 4 cloves, 1 inch cinnamon, bay leaves, 2 cardomom
• Add long slices of 1/2 medium size red onion and saute until light brown
• Add a pinch of salt and 1Tbsp ginger garlic paste, 1 green chilly slit in the middle and saute
• Add all vegetables ( carrots, peas, beans etc) and saute until tender
• Add 5 mint stems (just the leaves) and 1/4 cup cilantro and stir until the leaves wilt
• Add any briyani masala powder (1 Tbsp) and fry for less than a min
• Add 1 sp of curd and mix
• Add 10 salted & fried cashews
• Add 1.25 cup of water and check for salt and add more salt if needed
• Now add the soaked rice without draining
• Mix well and cover and cook in medium flame
• After about 10 mins, you can see craters in the pan. Now reduce the flame to the min possible and slow cook for another 10 mins
• Garnish and serve with boiled eggs
• Alternatively, you can dip the boiled eggs in besan, chilly powder, coriander powder, cumin powder, egg white mixture and fry for a min in butter and mix in the briyani