Rehashing leftovers gives me an instant high. Leftover keema matar into Keema Khichdi or leftover pasta into a salad. Had cooked traditional mutton curry(refer blog) for dinner last night and made a quick and easy pulao for the kids today.
Leftover mutton curry: You need only a few pieces, reserve a few pieces with bones as that adds to the flavor
Basmati rice: 1 tea cup, suggest you use only Basmati or long grained doon rice for pulaos as they both look and taste better( a more khila khila pulao).
Whole spices: Cinnamon stick( one or two), green cardamom(3/4)
Bay leaves: 1/2( could add it from the mutton curry)
Ghee/oil: 1 tbsp( when I am making it for the kids I usually use ghee)
Onions: 2, finely sliced
Salt: to taste( the mutton has already been cooked with salt so go easy on it)
- Soak the basmati rice for about a half an hour( you get longer grained rice that way)
- Heat the ghee in the pressure cooker, add whole spices and the sliced onions. Saute for a few minutes
- Drain water from the rice and add to the onion base.
- Next add the mutton pieces and mix well
- Add about half a tsp of salt
- Add 1.5 cups of hot water( do add hot water as it prevents the rice from getting sticky, also helps cook faster).
- Close the lid of the pressure cooker
- Switch off the gas after one whistle and let the cooker cool.
- Serve hot with a raita. I served mine today with a palak raita. Helps balance the meat out.
Again had made this with some leftover cooked palak. Actually I tend to cook palak the day it is purchased and then add it to various dishes like stir fried veggies or to a pasta salad or like my good friend to atta dough. I even love a palak no spinach omelette( sounds better when you call it spinach omelette)
Palak: One bundle finely chopped
Garlic: 4/5 pods, again finely chopped
Olive oil: 1tbsp( try the Del Monte range, good and economical).
Curd: 1 cup
Sugar: a pinch
Black salt: to taste
- Heat a kadai, add a tbsp of olive oil. Once the oil heats up add the garlic and saute for under a minute. Next add the palak, you may need to do this in batches if your kadai is small. Add salt and cook till done. Make this in large quantities and keep it handy in the refrigerator( it is otherwise painful to clean and chop palak each time). You can even store this in your freezer. Allow the palak to cool.
- Whip curd with sugar, salt( I use the Roopak Dahi bhala masala, gives raitas a nice flavor), add about 2/3 tbsp of the cooked palak. Mix well and chill.
- Serve with any pulao or as a raita with your regular meal