Spicy Poppy Seeds Pulao Recipe – Gasa Gasala Saddi

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. Course : Lunch Ingridients : 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 (Rai/ Kadugu) 1 cup Khuskhus 1 teaspoon Black Urad Dal (Split) 3 cloves Garlic , finely chopped 3 Green Chillies , slit vertically 5 Cashew nuts , halved 5 Sultana Raisins Ghee , or oil for cooking Instructions 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.Serve Spicy Poppy Seeds Pulao along with Hyderabadi Bagara Baingan and Phulka to complete your everyday meal.