What's in a name? To answer this question, I have to tell you a story. About a couple of weeks ago, I read a recipe in Vegetarian Times that intrigued me. It was called Indian Chickpea Rice casserole. With chickpeas as well as cashews, currants and vegetables, it sounded a delicious healthy meal, sort of a mix between a Qabuli and a Kashmiri Pulao.
I wanted to try it immediately. So I looked around in the pantry, substituted chickpeas with kidney beans (I always have beans in the pantry), added a couple more vegetables and spices and voila, I had my own version of Pulao. Oh yes, no oven for this one, it was made on the stove.
Then, the dilemma followed, the naming process - what to call it. I was going to call it "Special Pulao" and send it to Nupur's A-Z of Indian vegetables. The week passed by. I had every intention of posting it last week with an updated title "Quick Special Pulao" and send it to Nupur's event again, but other priorities came in the way. Now I have two options. I can either call it "Really Quick Special Pulao" for Nupur's event (before it's too late) or leave it as Indian Pulao with Beans - Mandira's way ;)
2 tspoon oil
1 tspoon mustard seeds
1 tspoon cumin seeds
1 cinnamon stick
1/2 tspoon coriander powder
1 dry red chilli
1 medium red onion - chopped
2 medium carrots - chopped
handful of mushrooms - chopped
1 green pepper - chopped
1 tbspoon fresh ginger -grated
1/3 cup raisins/currants
1/3 cup cashews (I used a mix of cashews and walnuts)
2 cups basmati rice (I use basmati rice)
4 cups vegetable broth
1 cup red beans ( substitute it with chickpeas)
fresh cilantro - for garnish
salt to taste
Heat 1 tspoon oil in a wide bottomed pan and temper it with mustard seeds, chilli and cumin seeds. When the mustard seeds begin to pop, turn off heat, and transfer spice mixture to a small bowl and set it aside.
Heat the remaining oil in the pan and ass the cinnamon and the cardamom. Then add the ginger and stir it for a couple of minutes. Add onion and let it cook on medium heat till the onions turn translucent.
Then add the rest of the vegetables, spices, salt, raisins/currents, half of the nuts and mix it well.
Then add the broth, rice and the chickpeas and let it all cook on medium low heat for 30-40 min till all the water is absorbed and the rice is cooked.
Garnish with the rest of the nuts, and cilantro and serve warm. It goes well with raita (yogurt dip).
This is going to Abby's celebration of the vegetables at Eat the right stuff. Thanks for hosting!
Update: Now that this has an equally delicious name - Rajma Pulao (thanks Bee!), this is my entry for A-Z of Indian vegetables hosted by Nupur at One Hot Stove. Thank you.
I noticed that I have a growing list of Pulao recipes, so it's also part of the Pulao Series now.
Here are the others:
Kalam Polo - Persian Pulao