Today’s recipe is one from my list of Party Favorites. You see, I enjoy eating most when I have a lot of people to feed; I was somehow brought up like that. I simply love company and I am most definitely picky about presentation.
Back home in India, parties meant that the fine china was brought out a day in advance, washed, cleaned and hand dried to make sure there was not a spot on any of the cutlery. The table was covered with a beautiful embroidered tablecloth and everything simply felt like a dream.
However, when you no longer live in your parents house and have no help to wash the dishes; the intricacies of organizing a party somewhat disappears. Entertaining friends for dinner and serving them in plastic plates would give my mother a seizure, yet as long as she’s not around or reading my post I think, I will always win her favor.
Today’s party recipe is Kheema Pulao, the reason I chose this recipe is because my last post was a Kheema recipe. This dish is extremely simple and looks gorgeous when placed upon the table. This Kheema Pulao should stuff four big eaters but requires a round baking dish.
I always like keeping a little extra Kheema on the side when serving this dish on the table.
1½ Cup boiled basmati rice
3/4th Cup clotted cream
½ Cup curd
2. Potatoes cut into large pieces and fried
2. Hard boiled eggs cut into pieces
Cooked Kheema – Click here for Recipe
For Yellow Rice
Half portion of the boiled white rice
1 tsp. Saffron
2 Pcs. Lemon Juice
3 tbsp. of Hot water
In a small bowl add 1 teaspoon of saffron and the juice of two lemons, to this add 3 tablespoons of hot water and keep aside for 20 minutes.
Divide the boiled rice into two portions, in one portion add the clotted cream and in the other add the saffron mixture.
Layer a baking dish with the creamed rice
Next, layer the dish with kheema. Don’t forget to be generous
Add a layer of curd then the potatoes and eggs before covering it all up with the yellow rice.
Cover the dish with silver foil and bake for 30 minutes at 350