Mansaf pilaf rice..Vegetarian Version
This pilaf comes from the middle eastern region of Jordan. Also considered their national dish. Normally cooked in JAMEED( yogurt sauce) with minimum usage of spices.
This is a version I came across on the net long back( would like to credit the blogger, but sadly unable to find it, glad I had jotted down the recipe though)
,I have adapted a bit to our liking. The taste is not very far from Indian cooking.
Served with a garlicky yogurt sauce. Its a comfort food.
The non vegetarian version uses lambĀ mostly.
My version of mansaf pulav tweaked to a slightly Indian taste..š
2 cups of Basmati Rice..washed and soaked for an hour.
Cook the rice as usual adding
1 stick of cinnamon
1/2 tsp turmeric powder
1/2 cinnamon powder
2 tsps salt.
THE VEGETABLE LAYER
Heat 2bsps oil
Add..
2 finely chopped onions.. saute till pale gold.
Add puree of 2 tomatoes( blanched)
Add 1/4 cup of soya granules( boil, and saute inĀ little oil)
Add one chopped green paprika.
Add 1 brinjal cut into small cubes
( soak in slightly salted water, squeeze and saute lightly in little oil)
1/2 cup sliced mushrooms
Mix everything well.. add little water and cook tillĀ a thick gravy is left
1 tsp black pepper powder or red chilli powder.
Add 2 tsps of BAHARAT SPICE( recipe given below)
Salt to taste.
When done, keep aside.
GARLIC LABAN MOUTBOUK
Whisk 1 cup of thick yogurt with
1 tsp cornflour
1 tsp besan.
( adding these will prevent curdling)
Heat 2 tsps oil and add 1 heaped tbsp of finely chopped garlic.
Saute till pale golden
Add whisked yogurt
And heat on low till you see bubbles appearing.
Shut the flame and season with salt.
To assemble..
Heap rice on a platter and top with the vegetables, drizzle some laban moutbouk on the top and garnish with roasted almonds, pumkin and sunflower seeds. And sprinkle some of the Baharat powder on top.
To make Baharat spice
Mix 1/2 tsp each
Cinnamon powder
Cumin powder
Corriander powder
Clove powder
Nutmeg powder
Black pepper powder
Ginger powder..
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