Rice > Pulao > Georgia

Akhuni Pulao Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1/2 cup akhuni (fermented soybean)
- 2 onions, sliced
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- Salt to taste

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.

2. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. Add the sliced onions and sauté until they turn golden brown.

4. Add the coriander powder, turmeric powder, and salt. Mix well.

5. Add the akhuni and mix well. Cook for 2-3 minutes.

6. Drain the soaked rice and add it to the pot. Mix well.

7. Add 4 cups of water and mix well. Bring to a boil.

8. Reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes or until the rice is cooked and the water has evaporated.

9. Turn off the heat and let the pulao rest for 5 minutes.

10. Fluff the rice with a wooden spoon and serve hot.


Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 7g
Carbohydrates: 63g
Protein: 8g
Sodium: 500mg

Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Vegetable oil can be substituted with any cooking oil.
- Akhuni can be substituted with miso paste or fish sauce.

Variations:
- Add vegetables like carrots, peas, and bell peppers for a more colorful and nutritious pulao.
- Add chicken, beef, or shrimp for a non-vegetarian version.

Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffy.
- Use a wooden spoon to fluff the rice to avoid breaking the grains.
- Adjust the salt according to your taste.

Storage instructions:
Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pulao in a microwave or on the stovetop with a little water or broth to prevent it from drying out.

Presentation ideas:
Serve the pulao in a large bowl or platter. Garnish with fresh coriander leaves and sliced onions.

Garnishes:
Fresh coriander leaves and sliced onions.

Pairings:
Akhuni pulao pairs well with raita (yogurt dip), papad (crispy flatbread), and pickle.

Suggested side dishes:
- Chicken tikka
- Vegetable samosas
- Naan bread

Troubleshooting advice:
- If the pulao is too dry, add a little water or broth and mix well.
- If the pulao is too wet, cook it for a few more minutes with the lid off to evaporate the excess water.

Food safety advice:
- Wash your hands before handling food.
- Cook the pulao until the rice is fully cooked and the water has evaporated to avoid foodborne illness.

Food history:
Akhuni pulao is a popular dish in the northeastern region of India, especially in Nagaland. Akhuni is a staple ingredient in Naga cuisine and is made by fermenting soybeans.

Flavor profiles:
Akhuni pulao has a savory and slightly pungent flavor due to the fermented soybeans. The rice is also flavored with onions, cumin, coriander, and turmeric.

Serving suggestions:
Serve the pulao hot with raita, papad, and pickle for a complete meal.

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Region: Afghan

Taste: Spicy, Tangy, Savory, Aromatic, Rich