tag:blogger.com,1999:blog-35578975.post152376279730045962..comments2024-03-16T06:57:34.250-04:00Comments on Bong Mom's CookBook: Quick Egg PulaoBong Momhttp://www.blogger.com/profile/15407918137263251235noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-35578975.post-48886621362398325962011-11-11T07:03:22.168-05:002011-11-11T07:03:22.168-05:00Bong Mom, my polao used to have broken rice, too, ...Bong Mom, my polao used to have broken rice, too, but it seems I have finally cracked it. I always make it a point now to nicely coat the rice grains with curd, about 1 and a half tsp for one cup of rice, before putting it in the pot for cooking. I think the curd keeps the rice from getting overcooked and therefore from being broken. But I could be wrong, and it might just be that my luck with polao has finally turned.Sarbarihttps://www.blogger.com/profile/00854229206657265253noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-55014841216536741052010-12-02T13:28:45.210-05:002010-12-02T13:28:45.210-05:00the pulao looks yum. thanks for sharing the recipe...the pulao looks yum. thanks for sharing the recipe! :)<br /><br />as for the rice-breaker (i like the way it sounds) issue.. i too used to wonder that oil could be as issue. but then figured out another way which works perfectly well for me. <br /><br />Right before i add the rice, i turn off the heat and let it cool for a couple of minutes. I add the rice into the cooled cooker and then stir it the regular way.<br /><br />i dont avoid soaking, as it makes the rice softer. and i dont avoid the stirring either, as that's what makes the rice grains crispy and non-sticky even after cooking.Ushahttps://www.blogger.com/profile/12035335987985416714noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-38249167865250865072010-08-23T03:16:47.375-04:002010-08-23T03:16:47.375-04:00hi Bong mom,
i hav been following your posts, sply...hi Bong mom,<br />i hav been following your posts, sply. the older ones for quite sumtime. I am a perfect novice in the field and find your recipes a grt help. the preludes u add are fun to read. i enjoy every bit of your posts. egg-pulao looks yummy. will try this weekend. i am he one who follows each and every step of yours religiously, as does not hav much to contribute from my own.<br /><br />keep posting and help ppl like me..Sohininoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-46730897393310971982010-06-11T22:52:00.850-04:002010-06-11T22:52:00.850-04:00Good quality basmati is key! It depends upon the c...Good quality basmati is key! It depends upon the crop (old or new) new will turn break, old needs more water.<br />*Soak 10 min, add in pressure cooker and leave one whistle. U should have a perfect pulao.<br />* not mixing often will help also<br />Twitter and FB : just opened for sake!Chamhttps://www.blogger.com/profile/06912395013740648068noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-53494912055907379582010-06-09T17:33:58.042-04:002010-06-09T17:33:58.042-04:00Yummy pulao!.... Nice recipe. YUM!Yummy pulao!.... Nice recipe. YUM!Suganyahttps://www.blogger.com/profile/09788939255997802775noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-41783895388604749762010-06-09T12:53:14.624-04:002010-06-09T12:53:14.624-04:00The Spouses don't smell our freshly washed hai...The Spouses don't smell our freshly washed hair and don't eat what we cook, why have them?<br /><br />I have come to the conclusion that vigorous washing damages all sorts of rice, but I also overlook instructions to just wipe the rice and cook it as it is - my idea is that broken rice is better than rice that has merely been wiped.srahttps://www.blogger.com/profile/03243944393796831559noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-75817782741699140232010-06-09T11:58:44.115-04:002010-06-09T11:58:44.115-04:00Your comments about tweeting is exactly why I am n...Your comments about tweeting is exactly why I am not on twitter :)Cynthiahttps://www.blogger.com/profile/01565340772467109199noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-90680280804653746492010-06-09T09:25:37.914-04:002010-06-09T09:25:37.914-04:00Thanks Everyone I have got enough conflicting opi...<b> Thanks Everyone </b> I have got enough conflicting opinions to last me a life time :-) I am going to try all the pointers hopefully one by one, but I don't make a Pulao everyday so it will take time till we reach a consensus.<br /><br />Aparna<br /><br />No of course not. I mean that is about as interesting my life gets ;-)<br /><br />Debasish<br />No, it IS QUICK :-) as compared to making dal, bhaat, macher jholBong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-21120270371834494092010-06-09T06:29:26.267-04:002010-06-09T06:29:26.267-04:00And that is the exact reason why I'm not much ...And that is the exact reason why I'm not much of a Twitterer either... if I myself dont find the minutiae of my life interesting, why should I imagine that anybody else will? :)<br /><br />As for pulao rice... mine ALWAYS breaks. ALWAYS. So no gyaan from me, I'm afraid :(Shammihttps://www.blogger.com/profile/07905000396589717457noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-66418650183066351112010-06-09T06:26:38.871-04:002010-06-09T06:26:38.871-04:00Hi, I loved the egg pulav recipe but did I read QU...Hi, I loved the egg pulav recipe but did I read QUICK or was it a printing mistake??Debashishhttps://www.blogger.com/profile/05900255188226667342noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-34819902834518364232010-06-09T03:27:59.982-04:002010-06-09T03:27:59.982-04:00Love you Bong mom...I read your posts first thing ...Love you Bong mom...I read your posts first thing in the morning and I'm rolling on the floor!!! :) Yeah, washed hair does smell nice!!;)<br /><br />I'm no authority on rice, tho nowadays the rice turns out splendid like a dream!! Ofcourse I think it's to do with the price I pay for it here in UK compared to what I did in UAE...Jhttps://www.blogger.com/profile/03338468510575659800noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-59207240481590839622010-06-09T02:09:36.338-04:002010-06-09T02:09:36.338-04:00I loved this recipe. Also, when I am making a rice...I loved this recipe. Also, when I am making a rice item:<br />1) wash rice twice, DO NOT use too much force, be very gentle here.<br />2) Soak for 20 mins atleast. Rice DOES need to soak,to ensure uniform cooking.<br />3)Pulao: Add warm/hot water after stir-frying soaked, drained rice grains.<br />4)Biryani: Add rice AFTER water comes to a roiling boil. Parboil accordingly.<br />5) If you have observed a pot of water with rice on the boil, you will notice that the oil does not work as we think to hold apart each grain...it rises up to float to the top...hence, use 1 tbsp. lemon juice to keep your rice grains apart....the taste is not altered.<br />That is the same reason you add lemon juice as a topping before dumming your biryanis....hope my two cents help....good luck in the kitchen.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-63305029854573046322010-06-09T00:50:43.320-04:002010-06-09T00:50:43.320-04:00you know everytime i try one of your receipes i ca...you know everytime i try one of your receipes i call am and tell her aajke aami daler bora baniechilaam and she says"kotha thike shikli?"<br /><br />thanks a tonne :)sulagna https://www.blogger.com/profile/00416533568207227630noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-11144457301310681932010-06-09T00:36:17.491-04:002010-06-09T00:36:17.491-04:00I am on Twitter and quite like it, as I find its a...I am on Twitter and quite like it, as I find its a nice way to keep in touch with friends. Have made many new ones too. <br />Btw, not veryone does only "washing my hair" tweets! LOL<br />As for FB, I'm terrible at that. :(<br /><br />About breaking rice grains, sometimes it is because of the quality of rice. I find the cheaper varieties do tend to break. And it doesn't help if the rice is stirred much when its cooking.<br />I don't soak rice for biryani or pulao, just cook it straight.Aparna Balasubramanianhttps://www.blogger.com/profile/02989967318453941084noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-26850093604121007112010-06-09T00:20:27.225-04:002010-06-09T00:20:27.225-04:00Sandeepa, this egg rice recipe is interesting. Loo...Sandeepa, this egg rice recipe is interesting. Looks so delicious! Re Twitter: I always scrap my head what to write there. <br />Re rice: I use jasmine rice for everything, for pulav, plain rice or anything. It does works just well. I normally soak rice for 15-20 mins in cold (tap) water. and boil in 4-5 cups of water, adding 1 tsp oil + little salt. It will be done in mins (approx 7-8 mins) and ur rice will be fluffy and separate by each grain. May be this helps. :)Soniahttp://www.7spice.netnoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-24835776993135960192010-06-08T23:27:07.490-04:002010-06-08T23:27:07.490-04:00Dear Sandeepa
Your question is very intersting. If...Dear Sandeepa<br />Your question is very intersting. If you want to keep the rice intact, dont fry,If you have to, just very gently mix few times and add water or yakhnee.<br />No one fries rice as it doesn't contribute to flavour or taste. However traditionally Bong's fry rice a bit in Pulao. In early days only parboiled rice ( seddo chal) was used in all Bong Pulao. Recently we have shifted to raw rice. Parboiled rice normally doesn't break with gentle mixing.<br /><br />You should not soak rice for more than 30 min. The surface is soaked and the whole rice should not become soaked. If you dont soak, it is OK.<br />parboiled rice needs a longer soaking. <br />I am going to cook your recipe shortly and will follow word by word except, I shall add the 5 cup water 1st and then the rice.<br />To summarize, in order to prevent breaking, mix very gently, preferably avoid totally. Always add water 1st and them rice.<br /> Biriyani rice is half cooked in huge quantity of water and drained. So the grains remain in tact.<br />I hope it is useful for you.<br />Bhalo theko.<br />PS. I use the cheapest long grain rice. But normally u should buy a branded high ended rice when you invite people. The difference is, if the rice contains 1-4 % broken rice, the price is just half and those broken rice ( Khud) makes a mess out of PulaoUshnish Ghoshhttps://www.blogger.com/profile/09727310069092219284noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-91056865170723996672010-06-08T22:48:59.199-04:002010-06-08T22:48:59.199-04:00The Pulav looks awesome. Got to try this one soon!...The Pulav looks awesome. Got to try this one soon!<br /><br />I used to soak and dry the rice at first and found that it broke too (I think the drying tip works for short grained rice like 'Govind bhog'). Now I simply soak and then let the rice drain in a strainer, no drying. I fry the rice well in the tempering before adding double the amount of water. I also make sure to use a large enough pot to allow the rice grains to expand well and not clump. All this seems to work. I use Basmati.Jyotinoreply@blogger.comtag:blogger.com,1999:blog-35578975.post-82903156700540775292010-06-08T14:02:14.582-04:002010-06-08T14:02:14.582-04:00Sandeepa,
hain, ekto half open rakhbe ..moisture t...Sandeepa,<br />hain, ekto half open rakhbe ..moisture ta escape hote debe, taar por close kore rakhte paro..<br />and if you think rice is not properly cooked, transfer it in hot-pots ,cello etc ..it will trap the moisture and rice will be cooked.In fact switch off the flame when rice is 3/4 done and then transfer it to hot-pots that may also work here :-)..<br />hugs and smilesJaya Mhttps://www.blogger.com/profile/15474786799687276472noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-79535185963550746652010-06-08T13:53:32.078-04:002010-06-08T13:53:32.078-04:00Thanks Jaya
Great Tips. Will try them soon. Cook ...Thanks Jaya<br /><br />Great Tips. Will try them soon. Cook hoye gele lid ta khule rakhbo ?Bong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-78838569430779700672010-06-08T13:50:29.527-04:002010-06-08T13:50:29.527-04:00Sandeepa,
I am so smiling reading your account of ...Sandeepa,<br />I am so smiling reading your account of twitter here :).I DON"T tweet or do facebook ..so I have no idea how things work there, but I enjoy reading your blog , so for me no need to tweet etc ..<br />and for pulao-<br />I dont need to add about soaking as you ,SS and Sayantani have said already.<br />use enough oil for proper frying ,that too at med to low flame for 7-9 mints till rice acquire some shine.Add 1-2 tsp of oil while frying the rice with vegetables ,masala etc..<br />Although I prefer cooking rice first and then mixing with the fried masala ,I agree with Asha here :-)(Baking rice with the vegetables ,pilaf also results in good pulao)<br />Long grain rice like high quality basmati rice works fine for pulao.<br />If you think rice is overcooked then <br />After the pulao is done,sprinkle some lemon juice over the pulao,this stops overcooking the rice.<br />Keep the lid half open so that the moisture doesn't get trapped,extra moisture means over-cooked,soggy ,or broekn rice.These are just tried little bit of tricks.Hope it helps here.<br />I love egg pulao and yours look so good :)..<br />hugs and smilesJaya Mhttps://www.blogger.com/profile/15474786799687276472noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-28331710306890991752010-06-08T13:48:55.960-04:002010-06-08T13:48:55.960-04:00Indo
Kalijira and not basmati ? I use Kalijira fo...Indo<br /><br />Kalijira and not basmati ? I use Kalijira for LS, it was not easily available for some months though.<br /><br />Will try thatBong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-77260253518552902892010-06-08T13:41:40.671-04:002010-06-08T13:41:40.671-04:00Use a short grained rice like your own kilajira (...Use a short grained rice like your own kilajira (thanks Musical) ?indosungodhttps://www.blogger.com/profile/11556193051268397994noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-26748867526288121392010-06-08T13:38:59.008-04:002010-06-08T13:38:59.008-04:00Asha
My regular white rice comes out fine. I do i...Asha<br /><br />My regular white rice comes out fine. I do it on the stove top, in a pan and drain the starch usually.<br /><br />If I cook the rice first and then make the Pulao I have no problem.<br /><br />But to make it just ONE POT, I try doing it together and then the some of the grains tend to break<br /><br />CBI<br /><br />Thanks :)<br /><br />Sayantani<br /><br />Yeah the oil might be the question.<br /><br />Sharmilee<br /><br />It is :-)<br /><br />HC<br /><br />I always wash but for Pulao but DO NOT soak. I soak only if it is brown rice<br /><br />Sharmila<br /><br />The kind of Basmati I use, needs double the water, else does not get fully cooked. Tokhon porer dike abar jol dite hoyBong Momhttps://www.blogger.com/profile/15407918137263251235noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-55400201297287851722010-06-08T13:33:51.315-04:002010-06-08T13:33:51.315-04:00Sandeepa ... I think 2 & 1/2 rice er jonne o 4...Sandeepa ... I think 2 & 1/2 rice er jonne o 4 cups water thik hobe .. 5 cups ektu beshi jol mone hocche.Sharmilahttps://www.blogger.com/profile/09513616266624467146noreply@blogger.comtag:blogger.com,1999:blog-35578975.post-15922258670668667182010-06-08T13:30:59.619-04:002010-06-08T13:30:59.619-04:00Oh and forgot to say i have twitter, i tweet once ...Oh and forgot to say i have twitter, i tweet once in a while especialy when there are some blog friends around, started when I joined up the Macarons making .Finlahttps://www.blogger.com/profile/12122357811540919609noreply@blogger.com