Receta Mexican Pulav / Pilaf
Tawa is an indispensable item in my kitchen. I have so many of them, almost one in each material : cast iron, stainless steel, hindolium and the non stick as well. It has so many uses. From dosa to roti to patties and even rice can be cooked in the tawa. In this week, I'll be making three dishes that is made in the Indian frying pan.
Earlier, while making rice dishes, I always used to cook rice separately in the pressure cooker and then do the frying/sautéing of veggies or tadka or frying other ingredients in hot oil in a separate pan and then mix them. But once I got my shallow cast iron pan, I started making most of my rice dishes in that pan. It is very convenient to do all the methods of cooking (frying, boiling, simmering) in this one pan. Also, just one dish needed which saves a "huge amount" of time in doing the dishes! Then slowly I started making use of the other ones as well. The only thing you have to be careful is about the heat. Do not keep the flame high. Apart from this, it is pretty straight forward.
Mexican Pulav / Pilaf Mexican Orange colour rice variety with tomatoes and Jalapenos Prep Time: | Cook Time: | Total Time: | Serves: 2 Ingredients 2 Tbsp Butter
2 Garlic pods, crushed
1 Medium sized Onions, finely chopped
2 Tomato, finely chopped
2 Jalapeno peppers, finely chopped
1 Cup Basmati Rice
3 Tbsp Lime juice
1/4 Cup cooked beans
1/4 Cup Peas
Handful of coriander leaves, finely chopped
Few roasted cashews or peanuts (optional)
Instructions Heat butter in a Tawa / pan. Add the onions, peppers and garlic. Sauté them until the onions turn translucent and pink.
Then add the tomato & rice and stir until it coats well. Add water or broth. Cover it and cook in medium flame until the rice is done.
Add the peas, cooked beans, coriander leaves and lime juice. Fluff it gently and mix it.
Top it with the nuts (if using). Serve them warm.
Notes
If you don't want it to be spicy, deseed the pepper and use it. Otherwise use it as such.
You can substitute water with chicken broth, if you use it.
I always prefer a crunch when I have rice. So I usually add some nuts to the dish.
The colour of the tomato decides the final colour of the dish. If the tomatoes are not very ripe, the yield of orange colour will be less. You can add just a little bit of tomato ketchup (without altering the taste) to get the bright orangish colour.
While making rice dishes, try to use a slightly heavy bottomed pan. The heavy pan prevents rice from getting burnt at the bottom. Also soaking the rice for half an hour cooks the rice grains more evenly and quickly.
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