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Main Course

Bread Pulao

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 cup Basmati Rice
2 cup Mixed vegetables — diced
1/2 cup Peas
1/2 cup Onions
Oil and ghee
Salt, to taste
2 nos Bread slices
Cashewnuts
Raisins(Onakka munthiri
Coriander leaves
For masala paste
1/2 Onions
3 nos Green chillies
2 nos Cloves (Grambu)
1" piece Cinnamon (Karugapatta)
Ginger
2 nos Garlic pods
2 nos Cardamom (Elakka)

Preparation

Step 1
Wash and soak rice for 10 minutes. Drain water.
Step 2
Fry the rice in a pan by adding 1 tsp of ghee for 5 minutes on a medium flame.
Step 3
Grind together the ingredients for the masala paste(frying not required).
Step 4
Cut bread slices into squares and fry them by adding little ghee on a low flame. Set aside.
Step 5
Heat ghee and oil in a pressure cooker.
Step 6
Fry the masala paste followed by onions and other vegetables. Fry till vegetables turn soft.
Step 7
Sprinkle little water if necessary.
Step 8
Continue frying till good smell comes.
Step 9
When it starts boiling, add enough water to cook rice and vegetables.
Step 10
Add fried rice, Stir everything together thoroughly and cover the lid. Pressure Let it cook for 10 minutes or as usual.
Step 11
After removing the lid, mix fried bread pieces, cashew nuts and raisins.
Step 12
Garnish with coriander leaves.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Bread Pulao

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 cup Basmati Rice
2 cup Mixed vegetables — diced
1/2 cup Peas
1/2 cup Onions
Oil and ghee
Salt, to taste
2 nos Bread slices
Cashewnuts
Raisins(Onakka munthiri
Coriander leaves
For masala paste
1/2 Onions
3 nos Green chillies
2 nos Cloves (Grambu)
1" piece Cinnamon (Karugapatta)
Ginger
2 nos Garlic pods
2 nos Cardamom (Elakka)

Preparation

Step 1
Wash and soak rice for 10 minutes. Drain water.
Step 2
Fry the rice in a pan by adding 1 tsp of ghee for 5 minutes on a medium flame.
Step 3
Grind together the ingredients for the masala paste(frying not required).
Step 4
Cut bread slices into squares and fry them by adding little ghee on a low flame. Set aside.
Step 5
Heat ghee and oil in a pressure cooker.
Step 6
Fry the masala paste followed by onions and other vegetables. Fry till vegetables turn soft.
Step 7
Sprinkle little water if necessary.
Step 8
Continue frying till good smell comes.
Step 9
When it starts boiling, add enough water to cook rice and vegetables.
Step 10
Add fried rice, Stir everything together thoroughly and cover the lid. Pressure Let it cook for 10 minutes or as usual.
Step 11
After removing the lid, mix fried bread pieces, cashew nuts and raisins.
Step 12
Garnish with coriander leaves.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.