Khus khus Pulao

DSC_1206

My dishes for the next few days are based on what ingredients are available in my pantry and refrigerator because I am on a clearing spree. I have been meaning to use certain ingredients for a while now and I won’t get a better opportunity. So always on the list is khus khus or poppy seeds. I always have it on hand except when I really need it. Then I will rush out to buy it on an emergency basis and then it will be forever available and I won’t really need it. And the cycle continues.

So when I came across this khus khus pulao, I was ecstatic. It is a simple, easy and flavorful dish which can be made with ingredients readily available in the pantry. It makes for a light lunch or dinner and can be whipped up in a jiffy when you have guests over and paired with a simple raita or crunchy appalam / papad / chips. Better yet, this khus khus pulao is also a wonderful way to use up leftover rice. You should be turning on the gas by now to cook this delicious khus khus pulao.

For more recipes using leftovers check out Inji Manga Sadam, Anything goes Burger and Masala stuffed Buns

For more poppy seeds dishes check out Poppy seeds Waffles, Eggless Orange Poppy Seeds Muffins and Vienna Bread

DSC_1217

Serves 1- 2

WHAT WE NEED

1/2 cup Rice / Basmati rice, soaked for 10 minutes

2 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Urad dal

1 Onion, medium, thinly sliced

1 tsp Ginger garlic paste

1 Green chilly

1 tbsp Khus khus / poppy seeds

1/2 tsp Turmeric powder

Salt

Fried cashews / fried onions to garnish

 

WHAT TO DO

  • Cook the rice as per your usual method and set aside
  • Heat a pan and add oil
  • Once the oil is hot, add the mustard seeds
  • After the mustard seeds splutter, add the urad dal and green chilly and fry till the dal browns
  • Add the ginger garlic paste and fry for 1-2 minutes
  • Once the raw smell of the ginger garlic paste goes, add onions and fry till they start to brown
  • Add the khus khus and fry for 2 minutes on low heat
  • Next, add the cooked rice, turmeric powder and salt and mix well
  • Let the pulao be on low heat for 5-7 minutes till the rice absorbs the flavour of the khus khus
  • Take the pan off the heat and set aside
  • Garnish with fried cashews or fried onions
  • Serve warm with raita or gravy of your choice
  • Enjoy!

DSC_1195

This is my post for the Biryani / Pulao / Khichadi festival for the alphabet ‘K’.
BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

Advertisements

10 Comments Add yours

  1. Lovely pick ! The crunch from the khus khus is amazing , I simply love that crunch ! A very unique preparation , I have never used this tiny seed in rice and now I am waiting to use it in Biryanis . Super share !

  2. Awesome Sowmya. Khus khus adds a nice nutty flavor to dishes. I can imagine how tasty the rice would be.

  3. Sushma says:

    Khus khus pulao looks delicious, love the crunchiness that khus kuch gives in any dish.

  4. Srivalli says:

    Oh this is truly a different way to make rice with khus khus. I was expecting the spice to be ground. I like the crunch this seed gives. Excellent pick. I have it always in the freezer and when in freezer I dont check the date 😝

  5. Never used khus khus as a main ingredient … Always used it to temper of prepare Kheer.. This is really lovely..

  6. Suma Gandlur says:

    I am sure that khus khus adds a unique and delicious touch to the pulao and elevates the flavor of the dish.

  7. harini says:

    My mil grinds khus khus and uses in the rice but this one sounds very unique. Should check how my kids would like the crunch Good one.

  8. srividhya says:

    The khus khus adds a nice texture to the pulao. Between tell me about pantry cleaning. Its a never ending task.

  9. lol … the cycle continues here too – for many more ingredients :p
    interesting to see khus khus in a rice format..

  10. FoodTrails says:

    Never used Khus Khus in rice dish, though I use it in potato and paneer curries. Very interesting recipe.

Leave a Reply