Cooking pulav: Kannada English
Before you listen: Please, note the highlighted words below. Their pronunciation is different in Kannada English. Try to pay attention when you listen to them, because most Indian people will pronounce them in this way. Remember that 1) in Kannada English, all -ed endings are clearly pronounced 2) ma'am, mam, sir are used in almost every sentence 3) many speakers add Kannada words into their English 4) all th sounds become t or d.
Tip: In India, a lot of people pronounce w and v the same, as v. You can hear that a lot in this topic. That's not correct in other types of English, but in India, it's important to pronounce it like that, or you may not be understood!
Kaia: Hi, Vibha-san! Today I want to learn how to make pulav. Will you please teach me?
Vibha: Sure my dear! I'll teach you. Let me tell you the ingredients first. For pulav, we need a lot of vegetables. You may choose the vegetables you like. I'll give you a list of vegetables we usually use. And for the spices, we use the spices like bay leaf, cumin seeds, cardamom, cinnamon, black pepper seeds and a few cloves. Do you know about all these spices? And for the rice, we need the long grain basmati rice. And we need cashews and raisins.
K: Okay! How do we prepare pulav?
V: First, you cook rice separately in a cooker. It must not be soft and sticky. So to cook one cup of rice, we use two cups of water. At the same time, chop all the veggies (except the green peas and corn) into small pieces and keep them aside.
K: Ok. Do we use tomatoes in this?
V: Well, I don’t use tomatoes in pulav, but if you like them, you can use them. And you can use veggies of your choice.
K: Okay!V: You take some oil in a saucepan, you heat it. Then you add all the whole spices and wait till they give off a nice aroma. After that you add onions. You fry them for about two minutes till they turn brown. Then you add the garlic and the ginger. After about one minute, you can add rest of the veggies together and you stir the mixture well. Then you cover the pan with a lid and let the veggies cook for about fifteen minutes.
K: Okay! Should I keep stirring in between?
V: Well, yes, you must check at regular intervals to see if the veggies have cooked or not. Don’t let them overcook or else they will lose the crunchiness. But they should be sufficiently cooked, not raw.
K: Okay, understood.
V: And you can also check the cooked rice and spread it on a big plate so that it cools down and doesn’t become sticky. Remember we need the rice to be separate grains, not soft-cooked rice.
K: Yes! I now know that the rice must not be over-cooked and sticky.
V: After fifteen minutes, you check the veggies, and once they are properly cooked, you can add the cooked rice and mix well. You must stir gently or else the rice grains will break. Then you add some salt, some raisins and fried cashews. But be careful with the salt! You can add some coriander leaves and mint leaves for some extra flavor and garnish. Your pulav is ready!!!
K: Okay great! How do I eat it? With curry?
V: Ah! You can eat it as it is or with a salad called raita. It's nothing but yogurt mixed with onions and tomatoes.
K: Okay, that sounds great. Thanks a lot for the recipe. I will surely try it.
V: Please let me know how it goes. I'm looking forward to teaching you more of these Indian recipes.
Basmati rice 北インドの細長い米(品種名)
Fry 炒める(揚げる ではないので注意)
Bay leaf 月桂樹の葉
To stir 混ぜる
Coriander leaves パクチー