Thursday, February 25, 2010

Quinoa & Samo Rice Spicy Pulav

Quinoa is an ancient grain like seed. It is gluten free source of good protein, fiber, vitamins and minerals. Quinoa is easy to cook, tastes great and has nice unique texture..it excellently pairs with various cooking dishes. I have used Quinoa in mix lentil-grain curries and it perfectly cooks like any other grain, brings great enrichment and texture to curry. This is my first attempt in making main dish with Quinoa. I added equal part Samo rice and it complimented well in Pulav..This dish turned out very aromatic with nutty and spicy taste.


Ingredients :-
  • 1/2 cup Quinoa - thoroughly rinse and soak in water for half an hour.
  • 1/2 cup Samo Rice (Variche tandul) - thoroughly rinse and soak in water for 15 minutes.
  • 1 medium size onion finely chopped - ( 1 Cup)
  • 1 inch piece of Ginger - finely crushed
  • 4-5 Garlic cloves - finely crushed
  • 4-5 green chilies - finely chopped
  • 1/2 cup diced carrots
  • 1/2 cup frozen green peas
  • 1/2 cup frozen corn
  • 1/2 cup chopped cilantro
  • 1 1/2 Tb.spoon cooking oil
Whole Spices :-
  • 1 Bay leaf - 3 inch long
  • 1 inch piece of cinnamon
  • 1 Star anise
  • 2 cardamom
  • 5-6 cloves
  • 25-30 whole pepper corns
  • 1 T.spoon shahi jeera
Method of Cooking :-
  1. Heat 1 1/2 tbspoon oil in heavy gauge pot. First add bay leaf, cinnamon, star anise - saute for 20 seconds. Quickly add cardamom, cloves and pepper corns - saute for 15 seconds.
  2. Add chopped onions and saute. Add shahi jeera after 2 minutes.. saute onions for another 2 minutes.
  3. Add finely crushed ginger, garlic, chopped green chilies - saute for 1 minute.
  4. Add carrots and two cups water. Increase heat to high and let water boil for 3-4 minutes.
  5. Drain out all water from soaked Quinoa and Samo - add it to the pot. Add salt. Mix well.
  6. Immediately reduce heat to lowest heat setting. Cover pot with lid.. let it simmer for 7-8 minutes.
  7. Now add corn and green peas. Combine all in pot. If needed add 2 tb.spoon water. Cover lid and let it cook on extreme low heat for another 12 minutes...at regular interval gently stir pulav. At this stage you will find that all water is absorbed and quinoa, samo grains are fluffy/tender. Switch of the heat and let it stay for another 5-6 minutes. Garnish with cilantro and enjoy!!.

2 comments:

meeso said...

That looks wonderful, full of flavor! I have been wanting to cook quinoa more, thanks for the recipe :)

Usha said...

Thanks Meeso, Quinoa can be adapted very well in lot of Indian recipes...recently I am regularly adding in mix lentil curries..Also thinking of making Ven pongal and Upama with Quinoa.

Usha.