Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup split Bengal gram (chana dal)
- 1 cup almonds, blanched and sliced
- 1 cup raisins
- 2 onions, sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 4 tablespoons ghee
- 4 cups water
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a skillet, heat 2 tablespoons of ghee and fry the sliced almonds until golden brown. Remove and set aside.
3. In the same skillet, fry the raisins until they puff up. Remove and set aside.
4. In a large pot, heat the remaining ghee and add cumin seeds. Once they start to splutter, add sliced onions and fry until golden brown.
5. Add ginger and garlic paste and fry for 2 minutes.
6. Add chana dal, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Fry for 2 minutes.
7. Add 4 cups of water and bring it to a boil.
8. Add soaked rice and mix well. Cover and cook on low heat for 20 minutes or until the rice is cooked.
9. Once the rice is cooked, add fried almonds and raisins. Mix well and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 20g
Carbohydrates: 80g
Protein: 15g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Chana dal can be substituted with split yellow lentils.
- Almonds can be substituted with cashews or pistachios.
- Raisins can be substituted with dried cranberries or cherries.
Variations:
- Add vegetables like carrots, peas, or potatoes for a more nutritious meal.
- Use chicken or lamb instead of chana dal for a meaty version of the pulao.
Tips and tricks:
- Soaking the rice helps to cook it evenly and prevents it from breaking.
- Fry the almonds and raisins separately to prevent them from burning.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
Storage instructions:
Store the leftover pulao 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 to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large platter and garnish it with fried onions and fresh coriander leaves.
Garnishes:
Fried onions, fresh coriander leaves, and sliced almonds.
Pairings:
Serve the pulao with raita, pickle, or papad.
Suggested side dishes:
- Chicken tikka
- Vegetable curry
- Palak paneer
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the rice is overcooked, spread it on a large plate and let it cool for a few minutes. Fluff it with a fork and serve.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and cookware.
- Store the leftover pulao in the refrigerator and reheat it thoroughly before consuming.
Food history:
Amlu pulao is a traditional dish from the Indian subcontinent. It is usually served during special occasions and festivals.
Flavor profiles:
The pulao has a nutty and sweet flavor from the almonds and raisins. The spices add a warm and aromatic flavor to the dish.
Serving suggestions:
Serve the pulao as a main dish for lunch or dinner.
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Region: Indian