Ninya Pulau
A couple of weeks ago, I spent a lazy Saturday evening with 2 friends at their home near the beach. We started the evening off on the terrace with a pot of Jasmine tea to accompany the conversation. We talked about a whole of things, but 2 topics stayed with me over the weeks. Healthy eating and the nature of friendships.My friends are eating healthy because their doctor ordered them to and they seem quite comfortable with their diet dominated by veggies and whole-grains. Their skin was glowing and they had both lost a considerable amount of weight. But they did crave a a good mutton biryani. And I promised them a light recipe.
This recipe is my version of the classic Kashmiri Ninya Pulau. I've omitted the dry fruit and added some fresh ingredients. The results are lighter on the palate and the stomach. I usually make it in my rice-cooker, but a pressure cooker does the job too.
My Amphed-up Ninya Pulau
Serves 2
* 1 cup long grain rice, soaked and drained
* 3 cloves
* 1 cinnamon stick
* 2 black cardamoms (lightly crushed)
* 3 green cardamoms (lightly crushed)
* 2 bay leaves
* 5 peppercorns
* 1 onion sliced
* 2 green chillies, slit
* 1 large handful mint leaves
* 1 pinch Saffron (optional)
* 1 tbsp oil
Pressure cook together, cool and refrigerate :-
* 300 gms mutton with some bone
* 1 tsp turmeric pwd
* 1 tsp ginger pwd
* 2 tsp aniseed pwd
* 1 pinch asafoetida pwd
* salt to taste
* 1 1/2 cups water
Skim the fat off the chilled mutton broth. Warm lightly and strain the broth.
Add more water, if necessary, to make up 2 cups of liquid. Set aside.
Heat oil and add whole spices. Add onions and saute till brown.
Saute the chillies and mint leaves.
Add the mutton pieces and brown over medium heat, stirring constantly.
Add rice and stir into the spice mix.
Pour in 2 cups of the mutton broth, saffron (if using) and salt to taste.
Cook until rice is done.
Serve with vegetable curd pachadi and pickle.
Labels: Biryani, Indian food, low calorie biryani, low calorie pulau, Mutton, Pulau
posted by Priya Dsouza @ 6:40 AM
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