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Main Course

Kuttanad`s Rice Bowl

A one-pot rice dish that brings together grains, spices, and vegetables or meat in a single satisfying meal. The rice absorbs every flavour in the pot and comes out fragrant, colourful, and complete.

Ingredientsfor 4 servings

1 cup Long grain rice or Jeera rice washed and — drained
150 g Red pumpkin peeled, deseeded and — cubed
100 g Golden Apricot diced, ready to eat
50 g Raisins
1/2 cup Red capsicum — diced
1 nos Onion chopped fine, small
1/2 tsp Ginger — crushed
1/2 tsp Garlic — crushed
1 nos Green chillies — finely sliced
2 tsp Biryani masala — ground
1/2 cup Coriander leaves — chopped
2 tsp Pomegranate molasses
11/2 cup Boiling water
Ghee and oil — for cooking
1 cup Long grain rice/Jeera rice
250 ml Coconut milk warm
1 nos Star anise Thakollam
1 nos Bay leaf
1 nos Cinnamon
2 tbsp Orange blossom water
Salt, to taste

Preparation

Step 1
Pour oil into a pot and heat it. Add onions and cook gently for 5 minutes or until soft.
Step 2
Add garlic, ginger and green chillies and cook for a further 2 minutes.
Step 3
Stir in biryani masala and when aromatic, add red pumpkin and apricots.
Step 4
Cook 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.
Step 5
Add the rice, stir over moderate heat until the grains of rice are coated with the biryani masala.
Step 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.
Step 7
For preparing coconut rice: Heat the 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.
Step 8
Add enough warm coconut milk and check for seasoning.
Step 9
Bring to a rolling boil and then simmer for 6 minutes till done. Let the pot sit for 5 minutes.
Step 10
Add the orange blossom water and fluff the rice.
Step 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.
Step 12
Serve while still hot with any korma curry.

Tip

Soak the rice for at least 20 minutes before cooking. This ensures even cooking and prevents the grains from breaking.

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Ingredientsfor 4 servings

1 cup Long grain rice or Jeera rice washed and — drained

150 g Red pumpkin peeled, deseeded and — cubed

100 g Golden Apricot diced, ready to eat

50 g Raisins

1/2 cup Red capsicum — diced

1 nos Onion chopped fine, small

1/2 tsp Ginger — crushed

1/2 tsp Garlic — crushed

1 nos Green chillies — finely sliced

2 tsp Biryani masala — ground

1/2 cup Coriander leaves — chopped

2 tsp Pomegranate molasses

11/2 cup Boiling water

Ghee and oil — for cooking

1 cup Long grain rice/Jeera rice

250 ml Coconut milk warm

1 nos Star anise Thakollam

1 nos Bay leaf

1 nos Cinnamon

2 tbsp Orange blossom water

Salt, to taste

Preparation

Step 1

Pour oil into a pot and heat it. Add onions and cook gently for 5 minutes or until soft.

Step 2

Add garlic, ginger and green chillies and cook for a further 2 minutes.

Step 3

Stir in biryani masala and when aromatic, add red pumpkin and apricots.

Step 4

Cook 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.

Step 5

Add the rice, stir over moderate heat until the grains of rice are coated with the biryani masala.

Step 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.

Step 7

For preparing coconut rice: Heat the 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.

Step 8

Add enough warm coconut milk and check for seasoning.

Step 9

Bring to a rolling boil and then simmer for 6 minutes till done. Let the pot sit for 5 minutes.

Step 10

Add the orange blossom water and fluff the rice.

Step 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.

Step 12

Serve while still hot with any korma curry.