Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 cup chicken or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried apricots (aloo bukhara), chopped
- 1/2 cup cashews, chopped
- 2 tbsp ghee or vegetable oil
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 2 bay leaves
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 cold water for 30 minutes.
2. In a large pot, heat the ghee or vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Fry for 1-2 minutes until fragrant.
3. Add the chopped onion, garlic, and ginger paste. Fry for 2-3 minutes until the onion is translucent.
4. Add the cumin seeds, coriander seeds, garam masala, turmeric powder, salt, and black pepper. Fry for 1-2 minutes until fragrant.
5. Drain the rice and add it to the pot. Fry for 2-3 minutes until the rice is coated in the spices.
6. Add the water, chicken or vegetable broth, chopped apricots, and chopped cashews. Stir well.
7. Bring the mixture to a boil. Reduce the heat to low and cover the pot with a lid.
8. Cook for 15-20 minutes until the rice is tender and the liquid has been absorbed.
9. Remove the pot from the heat and let it sit for 5 minutes.
10. Fluff the rice with a wooden spoon. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 70g
Protein: 8g
Fiber: 3g
Substitutions for ingredients:
- You can use raisins instead of dried apricots.
- You can use almonds instead of cashews.
- You can use butter instead of ghee.
Variations:
- You can add cooked chicken or lamb to the pulao for a meaty version.
- You can add peas or carrots for a vegetable version.
- You can add saffron for a more luxurious version.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Use a wooden spoon to fluff the rice after cooking to avoid breaking the grains.
- If the rice is not cooked after 20 minutes, add a little more water and cook for another 5 minutes.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pulao in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pulao in a large bowl or platter.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with raita or yogurt for a cooling contrast.
- Serve with a side salad for a fresh touch.
Suggested side dishes:
- Cucumber raita
- Tomato and onion salad
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for another 5 minutes.
- If the rice is too wet, remove the lid and cook for another 5 minutes.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw chicken or vegetables.
Food history:
- Aloo Bukhara Pulao is a traditional Pakistani and Indian rice dish that is often served at weddings and other special occasions.
Flavor profiles:
- Aloo Bukhara Pulao is a sweet and savory dish with a hint of spice from the cumin and coriander seeds.
Serving suggestions:
- Serve the pulao as a main dish with a side salad or raita.
- Serve as a side dish with grilled chicken or lamb.
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Region: Indian