Using Tindora/Tondekayi in pulao or any rice variety is a very rare combination. Pulao is a very loose term used to describe when rice is cooked in a broth/water with spices and veggies. This is not a traditional pulao with onion, garlic and pudina/mint leaves. As a kid I would be very happy if my mom said she is making pulao for a meal. Seems like that’s why this recipe name got its name “Tondekayi Pulao”. During festival, my mom strictly follows no onion, no garlic in food. She makes this pulao on such days as the traditional version of pulao does not qualify :). The flavoring for this pulao/bhaat comes from a combination of spices like cloves, green chili and jeera. The coconut in the masala adds to the richness and finally the star ingredient that brings out the amazing taste is the sesame seeds. The rice and tindora are cooked along with the fine powder made using all the spices, coconut and sesame seeds. This rice variety is a treat for the coconut lovers.
basmati rice 1 cup
tindora/tondekayi 2 cups
oil 8 tsp
mustard seeds 1 tsp
hing/asafoetida 1 pinch
cashew pieces 1/4 cup
coriander 1/2 bunch
green chili 6, slit
water 2 1/2 cups
salt to taste
For masala powder
jeera/cumin seeds 1 tsp
white til/sesame seeds 1 tsp
grated copra/dry coconut 1/2 cup
grated fresh coconut 1/4 cup
Grind all ingredients (under masala powder section) into a powder with out adding water. Set aside.
Heat oil in a pan, add mustard seeds, hing/asafoetida, cashew pieces, green chili and tindora/tondekayi. Sauté for 3-4 mins.
Add washed rice, the powered masala and salt.
Mix well, add water and let it come to a boil.
Reduce flame to low-medium and cook for 10-12 mins or till rice is cooked.
Serve hot with spinach dal/spinach pappu or as is.
Note: if using a different rice other than basmati rice, adjust the water accordingly