Dill Leaves Pulao

Dill leaves/sabasige soppu is a key ingredient in Akki Rotti. Everytime I buy dill leaves for Akki rotti, a portion of it always gets left behind because I can’t use the entire bunch in making rottis. The recipe today was born out of the need to finish up the excess dill leaves in my fridge.

I decided to use it in pulao. It was a sheer experimental dish but it turned out to be amazingly tasty. We are in love with this recipe 🙂 The enticing aroma of the dill leaves with the piquancy of the whole spices work extremely well together.

Read along for the detailed recipe:

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INGREDIENTS:

Dill leaves – 1 small bunch

Onions – 1 – chopped finely

Tomatoes – 1 – chopped finely

Paneer Cubes – few

Rice + Quinoa / Rice Only / Quinoa only – 2 cups

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To grind:

Coriander leaves – 1/2 bunch

Mint leaves/ Pudina – 1/4 bunch

Garlic – 1 to 2 cloves

Ginger – 1/2 inch

Cloves – 1/2 tsp

Cinnamon stick – 1/2 inch

Peppercorns – 1/2 tsp

Cumin seeds – 1/2 tsp

Green chillies – 1 to 2 (optional)

Tamarind Paste – 1 tsp

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For tempering:

Cumin Seeds – 1/2 tsp

Bay leaf – 1

Star anise – 1

Cloves – 3 to 4

Cinnamon stick – 1/2 inch

For Garnishing:

Onions – slit lengthwise – caramelised

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METHOD:

**I used my Instapot for preparing this, check notes for details**

Grind the ingredients mentioned under the ‘to grind’ section into a smooth paste using 1/4 cup of water. Keep it aside.

Now, in a pressure cooker pan, heat 2 tbsp oil or a combination oil and ghee.  Add the ingredients under the ‘For tempering’ section and sauté for some time.

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Add the onions and sauté until translucent.

Now add the tomatoes and sauté till mushy.

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Then add the chopped dill leaves and paneer. Mix well and sauté for about 3-5 minutes before adding the ground paste.

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Fry the ground paste for few minutes till the raw smell reduces.

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Now add the washed Rice/quinoa/combination of both. Add in the required amount of water and salt. Mix well. And pressure cook for 1-2 whistles max.

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Garnish with some caramelised onions.

Serve hot with some onion-cucumber raita!

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NOTES:

*Instapot users: For the first frying, use the sauté mode on normal heat. And for the final cooking Manual high pressure for seven (7) mins NR.

*Quinoa typically requires 1:2 ratio of water for general pressure cooking, but do reduce the quantity a little since the veggies also leave some water.

*For instapot cooking, the water used was 1:1 ratio.

 

 

 

 

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