Almond pilaf (Badam-i-pulao)

                        Today, I have an interesting recipe for you called Almond pilaf that can be a star dish on your next party table.

                                     

                    Going by the name this pilaf or pulao as we call it, is full of almonds that give a delightful crunch against the soft grainy texture of rice. Almonds give a royal look to this dish besides adding to the nutritional value they being a power house of  Vitamin E and antioxidants. The greens included here add to the visual appeal and the dish in itself is very quick and easy to prepare while also projecting the feeling to your guests that you have put in a lot of effort (a win win situation).

                    The Almond pilaf presented here is served with Hyderabadi kofta curry, however this can also be served with Hyderabadi bagaare baingan and it also tastes equally good with Mirchi ka salan (with capsicum), or also with Chicken khorma and Chicken curry while you can also try serving it with Dum ke tamaate. Here comes the recipe of Almond pilaf in detail:-

Ingredients:

1. Rice - 500 gms
2. Onion - 1 no
3. Almonds - 1cup
4. Shahjeera (caraway seeds) - 1 tsp
5. Cinnamon stick - 1 piece
6. Green chillies - 4 nos
7. Coriander leaves - 1 bunch
8. Mint leaves - 1 bunch
9. Salt - to taste
10. Oil/ghee - 3 tbsp
11. Water - as required

Method:

• Wash and soak rice grains in water for atleast half an hour. Basmati preferred.
• Take water in a vessel to cook rice.
• Slit and add green chillies to the boiling water for cooking rice.
• Break cinnamon stick into two to three pieces and add it to the water.
• Add caraway seeds/shahjeera and let water come to a rolling boil.
• The water turns slightly greenish, at this stage add the soaked rice grains. Cook the rice completely. 

                                     

• In the meantime, heat oil or ghee and fry onions till golden brown. Remove to an absorbent sheet.
• In the same oil fry almonds. Remove to an absorbent sheet. Preserve and use this oil while layering.
• Now, that the rice is cooked drain the water completely. Remove to a strainer to ease the process.

                     

                 

• Now start layering the rice. First take rice add some chopped coriander and mint leaves followed by fried onion and almonds. Add a tablespoon of oil pouring it all over the rice.
• Next add rice making another layer. Again add coriander leaves, mint leaves, fried onions and almonds and a tablespoon of oil.
• Repeat the same step if you are still left with rice. The final layer being the garnish on top.
• Cover and cook on low flame for another 5 to 7 minutes.
• Serve hot.

                If you are looking for more rice recipes then do check out Bagaara khaana, Achari chana pulao, Boot pulao, Fitni pulao and Chana vegetable biryani from My Mom's Kitchen.

Share what you think of it in the comments section below.

Happy Cooking!!!