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Imagine our delight when we encountered by chance the anardana pulav in a food promotion. When we talked to the chef in charge we were a bit disappointed to learn that it is not descended from a blue-blooded ancestor but is a recent creation to please vegetarian patrons whose palate is jaded with navaratan, jira and peas pulav. It is easy to cook, has subtle flavours and is beautiful to look at. What more can you ask for? We tell our guests that this is a "lost-and-reclaimed" recipe that an itinerant Kabuliwala gifted our mother Anardana pulav Ingredients
Bay leaf One Cloves Two Brown cardamom 1-2 Cinnamon One-inch stick Cumin powder 1/2 tsp Kashmiri mirch powder `BC tsp Mace powder A pinch Green cardamom powder A pinch All-spice powder A pinch Pomegranate seeds One cup Vegetable stock 1-1/2 cup Pomegranate juice 1/2 cup Lemon juice 1tsp Red bell pepper (cored, cut in tiny pieces and stir-fried for 20 Half seconds no more!) 50 ml butter +10 ml (optional) Salt To taste Method Pick, wash and soak the rice then spread on a plate to dry. Heat butter in a pan and put in the bay leaf along with whole spices and when these change colour add the rice stir lightly to coat the grains with butter then put in the powdered spices with salt and pour in the vegetable stalk. Bring to boil, cover reduce the flame to medium and cook till rice absorbs all fluid. (Uncover to check). Sprinkle pomegranate juice all over and maybe a little more butter to moisten the pulav. Sprinkle lemon juice and add the pomegranate seeds and mix with very gentle touch to distribute these evenly. Garnish with tiny bits of bell peppers and enjoy!
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There
Long-grained rice 250 g