CABBAGE PULAO

This is a humble vegetarian recipe from the kitchen of Bengal, not a family recipe.. It is neither a delicacy nor would you find it in the menu of any speciality Bengali restaurant. These recipes are bound within the four walls of the humble kitchens just like the hidden stories of sorrows, happiness, ignored talents, love, rejection of the 'Antorpurbashinis'..... the lady gang in the families. Till the early 20th century, our women were denied access to the outer world, denied of their basic rights. Perhaps, this is the reason why they poured in all their talents, sincerity in cooking. 

Everyone deserves and desires some recognition. The family kitchens were their den where the men never interfered. We may be a fish loving community but we equally love to cook and eat vegetables.....from shukto to chocchori[vegetable medleys]. The yesteryear women gifted us a lot of vegetarian recipes.... the humblest ones with the simplest ingredients. They had magic in their hands but no one to bring forth and highlight their talents.... culinary and otherwise.

This recipe of Cabbage Pulao was narrated to me by a dear friend. She told me one of her aunt who was widowed in her teens, prepares this. I modified it as per my convenience because she could not give me the detailed recipe but an abrupt description. We need few simple ingredients for this recipe. Very less spices are required in it, only that a very good quality ghee is a must to prepare it. It sure will be a delight to my men if served with a non-vegetarian curry and salads. Bengali veteran ladies definitely would use the small grain fragrant rice variety "Gobindo Bhog" for this rice dish but I used long grained Basmati rice. Also, by Pulao / Pulao, Bengalis mean cooking the rice together with the spices, covered in measured water, stir fried rice is fried rice to us. The rest of India may not have such notion. However, I have drained the water and stir cooked the rice, also named it pulao.

INGREDIENTS :

Cabbage : 1 small sized [choose a green, leafy one]
Basmati Rice : 1 coffee mug
Chana Dal [Bengal Gram] : 1tbsp
Green Cardamom : 3-4

Cinnamon Stick : 2-3 one inch sized

Clove : 3-4
Bayleaf : 2
Green Chilli : 2-3 [slitted]
Salt : As required
Sugar : 1tsp
Turmeric Powder : 1/2 tsp

Cashew Nut : 5-6 [halved]

raisin : 7-8
Ghee [clarified butter] : 4-5 tbsp

METHOD :

Wash the cabbage well. Roughly chop and keep aside in a colander for the water to drain.

Wash the rice thoroughly and soak for 1/2 an hour. Cook it in enough water until 70% done. Drain the water.

Heat ghee in a wok and temper with the green cardamoms, cinnamon sticks, cloves. Add the Bengal Gram lentils / Chana Dal, cashew nuts and raisins. Stir for 1/2 a minute.

Add the cabbage, little salt and turmeric; stir at high heat for 3-4 minutes.

Add the cooked rice and the slitted, washed green chillies, stir at high heat for 2-3 minutes.

Add the sugar, stir and switch off the gas stove.