Kuttanad`s Rice Bowl

by RahulRajan
Pumpkin rice sandwiched with coconut rice
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
  • Long grain rice or Jeera rice(washed and drained) - 1 cup
  • Red pumpkin(peeled, deseeded and cubed ) - 150 g
  • Golden Apricot(diced, ready to eat) - 100 g
  • Raisins - 50 g
  • Red capsicum(diced) - 1/2 cup
  • Onion(chopped fine, small) - 1 no
  • Ginger(crushed) - 1/2 tsp
  • Garlic crushed - 1/2 tsp
  • Green chillies(finely sliced) - 1 no
  • Biryani masala(ground) - 2 tsp
  • Coriander leaves(chopped) - 1/2 cup
  • Pomegranate molasses - 2 tsp
  • Boiling water - 1 1/2 cups
  • Ghee and oil for cooking -
For preparing coconut rice:
Cuisine Kerala
Prep Time 45 minutes
Servings
people
Ingredients
  • Long grain rice or Jeera rice(washed and drained) - 1 cup
  • Red pumpkin(peeled, deseeded and cubed ) - 150 g
  • Golden Apricot(diced, ready to eat) - 100 g
  • Raisins - 50 g
  • Red capsicum(diced) - 1/2 cup
  • Onion(chopped fine, small) - 1 no
  • Ginger(crushed) - 1/2 tsp
  • Garlic crushed - 1/2 tsp
  • Green chillies(finely sliced) - 1 no
  • Biryani masala(ground) - 2 tsp
  • Coriander leaves(chopped) - 1/2 cup
  • Pomegranate molasses - 2 tsp
  • Boiling water - 1 1/2 cups
  • Ghee and oil for cooking -
For preparing coconut rice:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a pot. Add onions and cook gently for 5 minutes or until soft.
  2. Add garlic, ginger and green chillies and saute for a further 2 minutes.
  3. Stir in biryani masala and when aromatic, add red pumpkin and apricots.
  4. Saute for about 3 minutes over moderate heat until the pumpkin is coated with the masala. Pour 1/2 cup hot water and raisins. Stir and let it cook(with the lid on) till the pumpkin is almost tender and the liquid absorbed. Pour the pomegranate molasses and stir.
  5. Add the rice, stir over moderate heat until the grains of rice are coated with the biryani masala.
  6. Add 1 cup boiling water, salt to taste. Bring to a boil and then simmer till done which will take about 10 minutes. Let the pot sit for 5 minutes. Fluff the rice and add coriander leaves.
  7. For preparing coconut rice: Heat oil in a pot, add the spices and when fragrant add the rice and fry over moderate heat till the grains are white and plump.
  8. Add enough warm coconut milk and check for seasoning.
  9. Bring it to a boil and then simmer for 6 minutes till done. Let the pot sit for 5 minutes.
  10. Add the orange blossom water and fluff the rice.
  11. Half fill the bottom of a mould with coconut rice and pile the pumpkin rice on top. Press down to stay firm. Unmould to a serving plate. Garnish.
  12. Serve hot with any korma curry and enjoy.
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1 comment

curryadmin
Rajesh March 14, 2010 - 4:48 pm

The image looks so yummy, hopefully dish is also yummy. Thanks for sharing a nice recipe.

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