Name: Kuttanad`s Rice Bowl
Prep time: 45 min
Total time: 45 min
Ingredients: 1 cup Long grain rice or Jeera rice (washed and drained); 150 g Red pumpkin (peeled, deseeded and cubed ); 100 g Golden Apricot (diced, ready to eat); 50 g Raisins; 1/2 cup Red capsicum (diced); 1 no Onion (chopped fine, small); 1/2 tsp Ginger (crushed); 1/2 tsp Garlic crushed; 1 no Green chillies (finely sliced); 2 tsp Biryani masala (ground); 1/2 cup Coriander leaves (chopped); 2 tsp Pomegranate molasses; 1 1/2 cups Boiling water; Ghee and oil, for cooking; 1 cup Long grain rice/Jeera rice; 250 ml Coconut milk (warm); 1 no Star anise (Thakollam); 1 no Bay leaf; 1 no Cinnamon; 2 tbsp Orange blossom water; Salt (As reqd)

Kuttanad`s Rice Bowl

Pumpkin rice sandwiched with coconut rice

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Prep Time 45 mins

Total Time 45 mins

Cuisine Kerala

Servings people

Ingredients

1 cup Long grain rice or Jeera rice washed and drained
150 g Red pumpkin peeled, deseeded and cubed
100 g Golden Apricot diced, ready to eat
50 g Raisins
1/2 cup Red capsicum diced
1 no Onion chopped fine, small
1/2 tsp Ginger crushed
1/2 tsp Garlic crushed
1 no Green chillies finely sliced
2 tsp Biryani masala ground
1/2 cup Coriander leaves chopped
2 tsp Pomegranate molasses
1 1/2 cups Boiling water
Ghee and oil, for cooking

For preparing coconut rice:

1 cup Long grain rice/Jeera rice
250 ml Coconut milk warm
1 no Star anise Thakollam
1 no Bay leaf
1 no Cinnamon
2 tbsp Orange blossom water
Salt As reqd

Instructions

Heat oil in a pot. Add onions and cook gently for 5 minutes or until soft.
Add garlic, ginger and green chillies and saute for a further 2 minutes.
Stir in biryani masala and when aromatic, add red pumpkin and apricots.
Saute for about 3 minutes over moderate heat until the pumpkin is coated with the masala. Pour 1/2 cup hot water and raisins. Stir and let it cook(with the lid on) till the pumpkin is almost tender and the liquid absorbed. Pour the pomegranate molasses and stir.
Add the rice, stir over moderate heat until the grains of rice are coated with the biryani masala.
Add 1 cup boiling water, salt to taste. Bring to a boil and then simmer till done which will take about 10 minutes. Let the pot sit for 5 minutes. Fluff the rice and add coriander leaves.
For preparing coconut rice: Heat oil in a pot, add the spices and when fragrant add the rice and fry over moderate heat till the grains are white and plump.
Add enough warm coconut milk and check for seasoning.
Bring it to a boil and then simmer for 6 minutes till done. Let the pot sit for 5 minutes.
Add the orange blossom water and fluff the rice.
Half fill the bottom of a mould with coconut rice and pile the pumpkin rice on top. Press down to stay firm. Unmould to a serving plate. Garnish.
Serve hot with any korma curry and enjoy.