Rice > India

Bakarkhani Pulao Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 cloves
- 2 cardamom pods
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon red chilli powder
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons ginger, minced
- 2 green chillies, finely chopped
- 1 cup frozen peas
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1/2 cup slivered almonds
- 1/2 cup raisins
- Salt to taste

Special Equipment Needed:
- Large pot with lid
- Frying pan
- Measuring cups and spoons
- Knife and cutting board

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. Heat the oil and ghee in a large pot over medium heat. Add the cumin seeds, bay leaves, cloves, and cardamom pods. Cook for 1-2 minutes, stirring constantly.

3. Add the ground coriander, cumin, garam masala, turmeric, and red chilli powder. Cook for 1 minute, stirring constantly.

4. Add the onions and cook for 5 minutes, stirring occasionally.

5. Add the garlic, ginger, and green chillies. Cook for 1 minute, stirring constantly.

6. Add the peas and cook for 1 minute, stirring constantly.

7. Add the chopped herbs and cook for 1 minute, stirring constantly.

8. Add the almonds and raisins and cook for 1 minute, stirring constantly.

9. Add the drained rice and stir to combine.

10. Add 2 cups of water and season with salt to taste. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked.

11. Remove from the heat and let stand for 5 minutes. Fluff with a fork and serve.

Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4-6

Nutritional Information:
Calories: 420
Fat: 15 g
Carbohydrates: 63 g
Protein: 8 g

Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil
- Ghee can be substituted with butter
- Frozen peas can be substituted with fresh peas
- Slivered almonds can be substituted with chopped walnuts
- Raisins can be substituted with dried cranberries

Variations:
- You can add other vegetables such as carrots, bell peppers, or mushrooms
- You can add other herbs such as thyme, oregano, or rosemary
- You can add other nuts such as cashews, pistachios, or pine nuts
- You can add other dried fruits such as apricots, dates, or figs

Tips and Tricks:
- Make sure to rinse the rice until the water runs clear
- Soaking the rice in cold water for 30 minutes will help to make it more fluffy
- Make sure to stir the spices constantly to prevent them from burning
- Make sure to stir the vegetables constantly to prevent them from sticking to the bottom of the pot

Storage Instructions:
Bakarkhani Pulao can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Bakarkhani Pulao can be reheated in the microwave or on the stovetop.

Presentation Ideas:
Bakarkhani Pulao can be served with a dollop of yogurt and a sprinkle of chopped fresh herbs.

Garnishes:
Bakarkhani Pulao can be garnished with a sprinkle of slivered almonds, raisins, and chopped fresh herbs.

Pairings:
Bakarkhani Pulao pairs well with a side of grilled chicken or fish.

Suggested Side Dishes:
Bakarkhani Pulao can be served with a side of grilled vegetables, a salad, or a yogurt raita.

Troubleshooting Advice:
- If the rice is not cooked through, add a little more water and cook for a few more minutes
- If the rice is too mushy, reduce the amount of water and cook for a few minutes less

Food Safety Advice:
- Make sure to store the cooked rice in an airtight container in the refrigerator
- Make sure to reheat the cooked rice thoroughly before serving

Food History:
Bakarkhani Pulao is a traditional dish from the Indian subcontinent. It is a fragrant and flavorful rice dish that is often served as a side dish or as a main course.

Flavor Profiles:
Bakarkhani Pulao has a fragrant and flavorful combination of spices and herbs. The spices add a warm and earthy flavor, while the herbs add a fresh and herbal flavor.

Serving Suggestions:
Bakarkhani Pulao can be served as a side dish or as a main course. It pairs well with grilled chicken or fish and a side of grilled vegetables, a salad, or a yogurt raita.

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Taste: Savory, Spicy, Aromatic, Rich, Flavorful