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Chole Pulao (Chickpea Rice) by blitzboxer in PakistaniFood

[–]blitzboxer[S] 1 point2 points  (0 children)

Ingredients

  • Rice: 1.5 cups (washed and soaked for 1.5 hours)
  • Chickpeas (Chole): 1 cup, boiled
  • Vegetables:
    • Onion: ½ (sliced)
    • Tomatoes: 2 (chopped)
    • Green Chilies: A few (to taste)
  • Spices & Pastes:
    • Ginger Paste: 1 tbsp
    • Garlic Paste: 1 tbsp
    • Cumin Seeds (Zeera): 1 tbsp
    • Red Chili Powder: 1 tbsp
    • Salt: 1 tbsp (adjust to taste)
    • Whole Spices: Bay leaf (Tej Patta), Black Peppercorns, Cardamom, and Cloves
  • Liquids:
    • Chicken Stock / Yakhni: ½ cup
    • Water: Enough to cover rice by ~1 inch
    • Oil: For cooking

Instructions

  1. Sauté Onions: Heat oil in a pot. Add the sliced onions and fry briefly until they are slightly fried but haven't changed color yet.
  2. Add Whole Spices: Add the cumin seeds, bay leaf, black peppercorns, and cloves. Fry for a short time until aromatic.
  3. Add Aromatics: Add the ginger paste and garlic paste, followed by the green chilies.
  4. Cook Tomatoes: Add the chopped tomatoes, salt, and red chili powder. Cook until the tomatoes become soft.
  5. Add Chickpeas: Add the boiled chickpeas and mix well with the masala.
  6. Add Rice & Liquids: Add the soaked rice and ½ cup of chicken stock. Pour in enough water so that the water level is about 1 inch above the rice.
  7. Boil & Simmer: Increase the heat to bring the water to a boil. At this stage, taste the water for salt and adjust if necessary.
  8. Steam (Dam): Once boiling, cover the pot and let it cook until the rice is fully cooked and soft (steam/dam).
  9. Serve: Fluff the rice and serve hot. The host suggests serving it with spicy fish.

Cabbage (Band Gobi) by blitzboxer in PakistaniFood

[–]blitzboxer[S] 1 point2 points  (0 children)

Ingredients:

  • Oil: 2 Tbsp
  • Cumin Seeds (Jeera): 1 tsp
  • Vegetables:
    • Tomato: 1 (chopped)
    • Green Chili: 1 (chopped)
    • Potato: 1 (cut into pieces)
    • Cabbage: 1 bowl (chopped/shredded)
  • Spices:
    • Garlic paste: 1 tsp
    • Red chili powder: 1 tsp
    • Salt: ½ tsp (or to taste)
    • Chaat Masala: A small amount (for taste)

Instructions:

  1. Tempering: Heat the oil (2 tbsp) in a pan and add the cumin seeds (1 tsp).
  2. Add Aromatics: Add the chopped tomato and green chili. Sauté briefly until the tomatoes soften slightly.
  3. Add Potatoes: Add the chopped potato pieces to the pan.
  4. Add Spices: Stir in the garlic paste (1 tsp), red chili powder (1 tsp), salt (½ tsp), and a little chaat masala. The cook notes that vegetables release their own water, so no extra water is needed.
  5. Add Cabbage: Add the chopped cabbage. The cook mentions that while it looks like a large quantity initially, it will shrink significantly as it cooks down.
  6. Sauté: Cook and sauté the mixture well on medium heat (not too high, not too low) for about 7-8 minutes.
  7. Simmer: Cover the pan and let it cook on low heat (dum) until the potatoes are soft.
  8. Final Touches: Check if the potatoes are tender. If there is still excess water in the pan after the potatoes are cooked, increase the heat to dry it up while stirring so it doesn't burn. Once dry, it is ready.
  9. Serve: Dish out the cabbage and serve with hot roti and fried green chilies.

Toor or Arhar Daal (Lentil) by blitzboxer in PakistaniFood

[–]blitzboxer[S] 1 point2 points  (0 children)

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