Like many food bloggers, i wanted to learn to take better pictures of my food. Over the last two weeks ive been poring over Nicole Young’s book on photography. I was anxious to put my theoritical knowledge to practical use, and that is when I realised that there was little that a basic point & shoot camera could do. So i borrowed my friend’s SLR camera and I have been clicking away since.
After practice sessions on the SLR, I wanted to photograph and post a few recipes of mine before returning the camera. So i decided to make something that is simple and fail safe yet a good meal option. I zeroed in on sunday pulav and egg curry. I make them very often during lazy weekends when i want to make a quick lunch and dash out of the kitchen.
Sunday Pulav (Pilaf)
Prep time
Cook time
Total time
Author: Asha
Recipe type: Main Course
Cuisine: Indian
Serves: 2-3
Ingredients
- Bay Leaf, 1
- Cinnamon sticks, 1 small piece
- Green chillies, 1 slit
- Basmati rice/Long grained rice, 2 cups
- Onions, 2 medium sized
- Capsicum, 2 medium sized
- Tomatoes, 2 medium sized
- Water, 3 cups
- Coconut milk, 1 cup
- Lime juice, ½ a lime
- Oil , 2 tbspns
- Salt to taste
Instructions
- Soak the rice in water for 30 mins.
- Heat oil in a heavy bottomed pan. Add bay leaf & cinnamon sticks and fry it for a bit.
- Add green chillies and sliced onions to the pan and fry the onions till pink.
- Now add the sliced capsicum and fry for about a minute.
- Drain the rice and add it to the onion capsicum mixture and fry it till the water has evaporated.
- Add the sliced tomatoes, coconut milk, water, lime juice and salt to taste.
- Close the pan with a lid and keep it on simmer for 15 mins.
- Once it is off the stove do not open the lid for another 10-12 minutes. The rice will get cooked in the heat.
- Serve Hot!
the pic is very good!