Rice cooked with Urad Dal Badiyan makes delicious pulao.
- 1 cup Badiyan broken into small pieces
- 2 cups Basmati Rice
- 1 Bay Leaf
- 1” stick of Cinnamon
- 2 Green Cardamoms
- ½ tsp Garlic paste
- ½ tsp Ginger Past
- 1 green chili chopped
- 1 small Onion finely sliced
- 1 tbsp Mint Leaves chopped
- 1 tbsp Cilantro Leaves chopped
- Salt to taste
- 2-3 tbsp ghee (Clarified Butter) or oil
- Boil Badiyan in just enough water till just cooked and no extra water is left (Some Badiyan are harder and required to be cooked in pressure cooker. Freshly prepared Badiyan can be cooked in a pan without pressure cooker).
- Soak rice for 30 minutes. Drain and keep aside.
- Heat oil in a pan; add Bay leaf, Cinnamon, Cardamoms and sliced onions. Sauté well.
- Add garlic paste, ginger paste, and fry again for one minute.
- Add cooked Badiyan and fry on medium heat for a minute. Since Badiyan themselves are spicy, very little or no extra spices are added to pulao.
- Now add 3 cups of hot water, chopped mint leaves, chopped cilantro leaves, chopped green chili, salt and soaked basmati rice. Mix lightly.
- Allow rice to cook over a high heat first.
- Cover the pan and further cook on low heat for 10-12 minutes until rice is done.
- Serve hot with onion raita and green chutney.
Do You Know?
Emotional eating is “the tendency to eat in response to negative emotions”. Many laboratory studies showed that overweight individuals are more emotionally reactive and are more likely to overeat when distressed than people of normal weight.
Furthermore, it was consistently found that obese individuals experience negative emotions more frequently and more intensively than do normal weight persons.