Here is a delicious pulao recipe made from Kerala red rice. Scrumptious enough to get children to eat the fibrous rice with the added goodness of your choice of vegetables. My husband and my son love it very much.
- Wash and soak the rice overnight.
- Heat the oil and splutter fennel seeds, clove and cinnamon.
- Add onion and sauté till it turns golden brown.
- Crush green chilly, garlic and ginger in a mortar and pestle into a coarse paste.
- Add this to the onions and saute till the raw smell is gone.
- In a non stick pan heat a little oil and add small cubes of tofu and saute till golden.
- Keep it aside and in the same pan add mushrooms. Saute till it is cooked.
- Add the tofu and mix well. Remove from flame and add this to the onion.
- Drain water from the rice and add it to the onion and vegetables.
- Saute till the rice becomes dry and starts sticking to the pan.
- Add water, salt, turmeric powder and mix well.
- When it starts boiling stir it at regular intervals until 80% done.
- Cover the pan with foil and the lid on top. Reduce flame to low and let it cook for 2- 3 minutes.
A little insight on Kerala rice
Matta rice and kerala red rice are same – Brown rice is unmilled, has only the husk removed, and retains 100% of the bran. Red rice is semi-milled, with the husk and some of the bran removed. White rice is milled and polished to remove the husk and all the bran. Unlike white rices, brown/red rices are high in fibre, have a wonderful array of nutrients, and possess properties that help control blood lipids, and blood sugar levels. Red rice has undergone minimal processing, still has its bran layers and takes 30 – 40 minutes to cook. Brown and red rice are somewhat chewy, fiber-rich and chock-full of B vitamins— thiamin, riboflavin and niacin.