Rita Aunty’s Anglo Indian Junglee Pulao

I have been extremely worried out Maa – she and Mashi have been alone ever since our house-help left for her native as soon as the lockdown was announced, local shops still remain shuttered and the e-marts are yet to revert to normalcy. I have been making frenetic calls to friends and family, desperately seeking information, any pointers whatsoever, regarding neighborhood shops who are continuing home delivery of essentials.

Maa shares none of my vehement anxieties though, she believes I am fussing over needlessly.
I have enough supplies to last for a month, she calmly asserts, at the end of my impassioned soliloquy on how distressed I am thinking of her.
Can you double check if you have all your medicines ? I plead, even insisting on doing a video call to personally review her stocks.
The same dismissive chuckle.
Stop worrying now. By the way, what are you cooking this morning ? She asks, keen to divert the topic of discussion.

Rita Aunty’s Junglee Pulao, I answer.
Cooking with leftovers, I add as an afterthought.

J is one of S’ childhood friends and Rita Aunty his mother.
In her late sixties, or maybe early seventies, Aunty is an epitome of grace. Her piano recitals are mesmerising (I still remember when, on S’ repeated requests, she had played Chopin’s Nocturnes the first time S and I visited her and I was left enthralled) and her food is divine. She’s an encyclopaedia on Anglo-Indian cuisine, it was she who introduced me to Bandel Cheese and her Duck Vindaloo and Mutton DakBungalow are sheer delight. (And of course you remember her sublime Steamed Ginger Pudding the recipe of which I published last Christmas ?)

And how is she doing ? Maa enquires. Is she in Kolkata ? Or with J in Mumbai ?

I am suddenly stung with pangs of intense guilt, it had completely slipped my mind to check on her since the lockdown began.
Let me hang up, I tell Maa and immediately dial Aunty’s number.
That unmistakable voice.
How are you Aunty ? I check.
First you tell me how S and you are keeping.

It’s already mid morning when I hang up.
I am cooking your Junglee Pulao this morning. I inform.
Fridge clearance, I reckon ? Aunty laughs.
Yes, I nod in approval. S adores it.
You stay safe Aunty, please shout for any help you need.
Even these clouds shall pass beti, Aunty assures, have faith in the Almighty.

Rita Aunty’s Junglee Pulao. A sublime symphony of luscious chicken and fragrant rice. A medley of seasonal vegetables. A pot-pourri of spices. And a relish of the delectable Devil Chutney.
Food heaven !!!

Typically cooked with leftovers, chicken and / or vegetables, Rita Aunty’s Junglee Pulao is the perfect panacea for that lazy lockdown morning when you want to whip up a quick meal with all those leftover curries piling in the refrigerator.

Rita Aunty’s Anglo Indian Junglee Pulao

Rita Aunty’s Anglo Indian Junglee Pulao. A sublime symphony of luscious chicken and fragrant rice. A medley of seasonal vegetables. A pot-pourri of spices. And a relish of the delectable Devil Chutney.Food heaven !!!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Anglo Indian

Ingredients

  

For Junglee Pulao

• 2 cups gobindobhog rice washed and soaked for 30 minutes or so
• 2 cups chicken curry cut
• 1 cup cauliflower florets lightly fried
• 1/2 cup baby potatoes fried
• 1/2 cup green peas
• 2 large onions finely chopped
• 1 tomato finely chopped
• 1/2 tbsp ginger paste
• 1 tsp garlic paste
• 2 one inch cinnamon sticks
• 2-3 cloves
• 3-4 green cardamom
• 1 star anise
• 1/2 floret of mace
• 1/2 tbsp black peppercorns
• 3-4 green chilies slit
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1/2 cup coriander leaves
• 4 tbsp oil
• 1 tbsp ghee
• salt to taste

For Devil Chutney

• 2 onions
• 2-3 cloves of garlic
• 1/3 cup raisins
• 1 tbsp dates
• 2-3 green chillies
• 2 tsp lemon juice
• salt to taste

Instructions

 

For Junglee Pulao

• Take the cumin powder, coriander powder, red chili powder and turmeric powder in a small bowl. Add a little water to form a smooth paste. Keep aside.
• Heat oil in a pan. Throw in the bay leaves, crushed green cardamom, cloves, star anise and cinnamon, allow the spices to splutter.
• Add the chopped onions. Fry to a golden brown. Now add the tomatoes, sauté for a few minutes. Stir in the ginger-garlic paste, continue to stir-fry for 4-5 odd minutes. Finally add the spice paste, continue to sauté for a further 4-5 minutes.
• Throw in the chicken pieces, add a sprinkle of water, cook till oil starts to get released from the masala and the chicken is nearly done.
• Add the rice, give it a hearty stir. The potatoes, cauliflower florets and green peas now go in.
• Pour 4 cups of warm water, (The golden rule of 1:2 !!!) bring to a gentle simmer, adjust seasonings, cook over a medium flame for about 35-40 mins, or till the water is absorbed and the rice cooked.
• Finish off with a drizzle of ghee. Give it a standing time of 15 minutes. Garnish with chopped fresh coriander. Serve hot with devil chutney.

For Devil Chutney

• Blitz the onions, garlic, green chillies, raisins and dates to a smooth paste. Do not add any extra water.
• Add the salt and lemon juice . Adjust seasonings. Serve with Junglee pulao.

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