Spicy Poppy Seeds Pulao Recipe - Gasa Gasala Saddi
Spicy Poppy Seed Pulao, a simple Poppy Seeds Pulao which you can make for your everyday meals. You can also pack it for your Lunch Box.
The Spicy Poppy Seed Pulao or the Gasa Gasala Saddi (Saddi meaning leftover rice) is delicious poppy seed flavoured rice that is a staple in most South Indian kitchens. The poppy seed rice recipe is easy to prepare made with a delicious blend of spices.
This Pulao is a great way to use any leftover rice from the previous day and the addition of khus-khus (poppy seed or Gasala in Telugu) lends a subtle flavour to the dish.
If you like this recipe, here are more Pulao Recipes that you can try:
Note: If you are not using leftover rice, then ensure that the rice you use in the recipe is cooked fully for at least 5 minutes to bring out its flavour.
- 3 cups Cooked rice , (leftover rice)
- Salt , to taste
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Mustard seeds
- 1 cup Khuskhus
- 1 teaspoon Black Urad Dal (Split)
- 3 cloves Garlic , finely chopped
- 3 Green Chillies , slit vertically
- 5 Cashew nuts , halved
- 5 Raisins
- Ghee , or oil for cooking
How to make Spicy Poppy Seeds Pulao Recipe - Gasa Gasala Saddi
To begin making the Spicy Poppy Seeds Pulao Recipe, heat a tablespoon of oil in a heavy bottomed pan; add the mustard seeds, urad dal and allow it to crackle and roast.
When the dal starts to brown, add the curry leaves, chopped garlic and slit green chillies. Stir fry for a few seconds.
When the chillies start to splutter, add the poppy seeds and stir for a few more seconds. Finally, add the rice, cumin powder, red chilli powder, turmeric powder and the salt as per taste.
Stir well to combine all the ingredients. Cover the pan and allow the rice to simmer in the poppy seed mixture for about 5-7 minutes. This helps the rice to absord all the flavors. Turn off the heat and give the rice a stir and check the salt. Adjust to suit your taste.
Heat a teaspoon of ghee in a Tadka pan; add the cashew nuts and roast until brown and crisp. Once the nuts are roasted add the raisins and allow it to puff up in the ghee. Turn off the heat and pour this over the Poppy Seed Pulao and stir.