Name: Yellow Degchi pulao recipe by Kanupriya at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: Any pulao rice 3 cups; Whole Garam masala 1/2 cup; Bay leaves 2; Hing; Roasted cashew nuts; Salt to taste; Sugar 2 tsp or as per your sweetness; Turmeric powder 1 tsp; Saffron strands 10; Gulabjal 1 tsp; Ghee 2 Tbsp; Refined oil 1 tbsp; Water just double the rice; Coal 1 piece; Coriander leaves

ABOUT Yellow Degchi pulao RECIPE

Traditionally this extremely fragrant recipe. Every family has a unique recipe which has come down through generations and is slight different than the others. In our family my grandma used to make & she never used to measure the ingredients in cups or spoons but relied on her eyes and experience & each time the pulao used to be tasty as ever. My maa came up with an easier and fuss free version and I follow her blindly. Add Generous amount of saffron to achieve the bright yellow colour & used coal for authentic smoked flavour.

Ingredients Serving: 6

Any pulao rice 3 cups
Whole Garam masala 1/2 cup
Bay leaves 2
Hing
Roasted cashew nuts
Salt to taste
Sugar 2 tsp or as per your sweetness
Turmeric powder 1 tsp
Saffron strands 10
Gulabjal 1 tsp
Ghee 2 Tbsp
Refined oil 1 tbsp
Water just double the rice
Coal 1 piece
Coriander leaves

Instructions

Wash and soak the rice for 15 minutes.
Roast the Cashews.
Now heat ghee & oil in degchi (semi flat bottomed wok) add whole Garam masalas like cumin seeds, bay leaves, Javitri, shahi jeera, green&black cardamoms, cloves, Cinnamon.
When the splutters add soaked drained rice and mix well on full flame for 2-3 mins. Stir continuously.
Now add salt, sugar, turmeric powder and fry them.
Now take a small bowl put saffron strands and few drops of Gulabjal and mix well, set aside.
When the rice is crisp add half of the roasted Cashews & the saffron water and normal water and wait till the bubbles come.
Now cover the lid and switch the flame on low for 10-15 mins until the rice is cooked.
Take a piece of coal and hold it over a gas flame with the help of tongs. The coal is begin to turn red hot & grey in 5 minutes. This indicates the coal is ready to be used for smoking.
Make a well in the Centre of the degchi by pushing a glass or steel cup into it. Place the hot coal inside the cup. Pour a spoon of ghee on the coal. It will begin to smoke. Immediately cover the lid and reduce the heat to low & allow it to rest for about a minute.
Switch of the flame and open the lid after 5mins & remove the coal cup. Your dish is now have a smooky flavour.
Sprinkle half of the roasted Cashews & Coriander leaves and mix well.
NOTE : Measurement of water : 1 cup rice = 2 cups for food water.

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