There are some combinations in life that complement each other so well that they seem to be ordained from Heaven. However, there are some that are poles apart and completely opposites in nature but dramatically come together to bring about an entirely amazing synergy.
'The Sweet Pulao with Spicy Aloo Dum' is one such traditional combination that looks completely opposite but has an amazing chemistry when they come together. Made usually as a part of 'bhog' during Durga puja without the usage of onions and garlic, this sweet and spicy combination is our family favorite. We wait for this prasad every year as eagerly as any bengali would. You see, living in Kolkata can make every bit of you a crazy foodie!!
This version, however, is not the authentic bhog one as I have used both onions and garlic in it as a personal choice. The sweetness of the pulao together with the 'spiciness' of the potatoes is truly an awesome combination and it leaves your palate with very interesting flavours...a foodie match made in heaven!!
Ingredients: Sweet/Mishti Pulao
- 1 cup rice (I used a variety called Govindbhog.You can also use Basmati)
- 1/2 cup sugar
- 2 cups water
- 2 Bay leaves
- a pinch of Javitri/mace
- a pinch of Jaiphal/nutmeg
- 1 inch piece of dalchini/cinnamon
- 3-4 laung/clove
- a pinch of jeera/cumin seeds
- 3-4 choti elaichi/green cardamom
- 1 inch piece of ginger
- Salt to taste
- A few drops of yellow food colour
Wash and drain rice and keep aside.
Make a fine wet paste of Javitri, jaiphal, dalchini, laung, jeera, choti elaichi and ginger.
Take 2 cups of water in a pan and boil it. Add salt, 1/2 cup sugar and few drops of yellow food colour. Let this mixture boil again and keep it on low flame.
Take 2 tbsp oil in a deep pan and add bay leaves. After a little while add rice. Stir well and cook for a minute.
Add the wet paste of spices and mix well.
Now add the boiled water and sugar mixture in rice and stir well.
Cover with a lid and let it cook for about 10 mins or till the water has evaporated and rice is done.
Ingredients: For spicy Aloo Dum
- 4 Aloo/Potatoes
- 1 Bay leaf
- 1 medium size onion, sliced
- 1 medium size tomato, chopped
- 1 tbsp ginger-garlic-green chilly paste
- 1/2 tsp haldi/turmeric powder
- 1 tsp lal mirch/red chilli powder
- salt to taste
- Chopped coriander leaves for garnishing
Wash and peel potatoes. Cut them in quarters.
Take 2 tbsp oil in a deep pan, add salt and bay leaf.
Add the potatoes and cook for 5 mins on high flame stirring continously.
Add sliced onion and cook till the potatoes are half done.
Add chopped tomatoes and ginger garlic paste. Add haldi and lal mirch powder and stir well.
Put little water and cover the pan with a lid for 5 minutes or till the potatoes are cooked well.
Garnish with chopped coriander leaves.
For Favorite Rice Dishes
Happy 'sweet & spicy' eating