Organic Indian Cooking

Dr. Usha Tandon

pullao (cranberry and garbanzo)
organic indian cooking, california style - recipe for pullao
Ingredients:
2-3 Tbsp canola oil
1 inch cinnamon stick
5-6 whole cloves
½ cup green string beans cut in thin circles
1 cup long grain basmati rice
1 ¾ cup water
1 tsp salt
1 cup boiled garbanzos
2 Tbsp dry cranberries
2 Tbsp dry roasted pine nuts
Garbanzos are the kind of beans which would taste good in any form. So I will throw some boiled garbanzos, dry cranberries, sautéed string beans
and nuts like dry roasted pine nuts to make this rice dish as complete meal.

Method
Heat the oil on medium to high heat in a medium size non stick pan. Stir in cinnamon stick and cloves for a few seconds. Add string beans and cook for 4-5 minutes until it is soft but still crunchy.

Add rice, cook for 2-3 minutes to get coated with oil. Stir in water, salt and bring to a boil on medium to high heat. Adjust the heat to minimum, add garbanzos, cranberries and pine nuts and simmer until all the water is absorbed and little holes are seen on the surface. It should take about 10- 12 minutes with a tight lid on the pan. Let the rice sit undisturbed for 5-10 minutes. Serve hot or at room temperature.
health benefits of cranberries and garbanzos
Cranberries are well known for protecting against urinary tract infections. They are also rich in fiber and vitamin C.

Garbanzo beans are well known for being fiber rich and have about 13 grams of fiber in one cup of boiled garbanzos.

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recipes from my blog

Mushroom And Onion Rice

October 2, 2011

This beautiful looking rice, brownish in color, can take the center place on any dining table. It was discovered accidentally when onions were cooked much longer than I usually do. They turned dark brown in color, which in turn, gave such a nice brown look and sweetness to the finished rice. Add mushrooms for even more flavor.

Ingredients:

  • 2-3 Tbsp olive oil
  • 1 large onion, sliced thinly
  • 8 ounces sliced brown mushrooms
  • ¾ cup basmati rice, soaked and washed in 2-3 changes of water
  • ½ tsp salt or to taste
  • 1 ½ cup water
  • Half lemon
  • Freshly squeezed black pepper


Method:

Heat the oil in a nonstick pan on medium heat, add onions and sauté them until dark brown in color, about 8-10 minutes. Add mushrooms, sauté them for a couple of minutes. Add rice and salt. Mix them gently to get coated with the rest of the stuff. Stir in water and bring it to a boil ... see more

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california indian cooking, california style, recipe for tri color roasted pepper salad