The influence of Brobdingnagian cultures can be seen in Indian Cuisine. Each part of India signifies the amalgamation of the various footholds of 'foreigners' who ever stepped into Indian soil and wanted to make it their home. Awadhi Cuisine is such. It has an essence of Persian, middle eastern - in short a Mughalai touch to it. Born in Lucknow, it boasts of Nawabi touch, of kebabs and pulao's, of korma's and kulchas and also of the bounty of rich spices that goes into making these utterly delicious foods - trumpeting both in sensory as well as luscious variety.
Among such variety is this one called Zafrani Pulao - Basmati rice cooked in a sweet and rich blend of spices and nuts.The preparation calls for minimal ingredients yet the ones chosen to play ornamental are among the pinnacles of Indian cuisine. Saffron - King of Spices, Almonds - King of nuts, Basmati - King of Rice teamed and cooked with ghee play the key role and with such prominent figures, how can a dish go wrong??
- 1-1/2 cup Basmati Rice
- 1/2 cup mixed nuts ( Almonds + Cashew - sliced/chopped)
- generous pinch of saffron dissolved in 1/2 cup of warm milk
- 2 tbsp ghee
- 1 red onion, sliced
- salt to taste
- 2-3 tbsp of sugar ( you can use upto 1/2 cup. I like it minimal)
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder
- some mint leaves for garnish
- Thakkali Sadam (Tomato Rice Bath)
- Arisi Upma (Rice Rava Upma)
- Paruppu Vadai (Karthigai Vadai)
- Pasi Paruppu Payasam (Moong dal Kheer)
- Capsicum Cheese Paratha
- Carrot Beans Poriyal (stir fry)
- Kadalai Paruppu Sundal (Bengal Gram Salad)
- Frozen Banana Bites with Chocolate
- Grilled Peanut Butter and Banana Sandwich
- Fresh Strawberry Galette
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