Trinidad Pulao

Ingredients list for Trinidad Pulao

• 1 1/2 cups Rice parboiled (ukda)
• 6 medium Potatoes
• 3 cloves Garlic minced
• 1/2 large Onion finely chopped
• 1 stalk Spring onion greens chopped
• 4 leaves Celery minced
• 1 sprigs Fresh thyme
• 1 tablespoon Soy sauce
• 1 Green chilli chopped
• to taste Salt
• 2 2/1 tablespoons Oil
• 1 tablespoon Sugar
• 2 tablespoons Butter
• 1/4 cup Green peas blanched
• 1 medium Carrot diced, blanched
• 1 tablespoon Tomato ketchup

Method

1. Mix together garlic, onion, spring onion green, celery leaves, thyme, soy sauce, green chilli and salt to taste in a large bowl.
2. Add the potato pieces and coat them with the marinade. Cover and set aside for an hour.
3. Heat oil in a large saucepan over medium heat. Add sugar and cook until it dissolves and turns dark.
4. Add the potato pieces and brown over medium heat. Add the marinade.
5. Add a little water to the bowl and rinse out the marinade. Set aside. Lower heat, cover and cook for five minutes.
6. Wash the rice and drain thoroughly. Add rice to the potatoes along with butter and stir constantly until rice begins to become sticky.
7. Add one and a quarter cups of water and the rinsed out marinade-water. Stir, cover and simmer till the rice is cooked.
8. Add the peas, carrot and ketchup and mix lightly. Serve warm.

Nutrition Info