Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons oil
- 1 onion, chopped
- 1 tomato, chopped
- 1 green chili, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon salt
- 1/2 cup fresh coriander leaves, chopped
- 2 medium-sized Bangude (mackerel) fish, cleaned and cut into pieces
Special equipment needed:
- Non-stick pan with a lid
Step-by-step instructions:
1. Wash the rice and soak it in water for 30 minutes.
2. Heat oil in a non-stick pan and add cumin seeds. Let them splutter.
3. Add chopped onions and green chili. Saute until onions turn translucent.
4. Add ginger-garlic paste and saute for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
7. Add chopped coriander leaves and mix well.
8. Add the cleaned and cut Bangude fish pieces and mix gently.
9. Drain the soaked rice and add it to the pan. Mix gently.
10. Add 2 cups of water and mix well.
11. Cover the pan with a lid and cook on low flame for 20 minutes or until the rice is cooked.
12. Once the rice is cooked, turn off the flame and let it sit for 5 minutes.
13. Fluff the rice gently with a fork and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low flame
Serving size:
4 people
Nutritional information:
Calories: 300
Fat: 10g
Protein: 15g
Carbohydrates: 38g
Fiber: 2g
Sugar: 2g
Sodium: 300mg
Substitutions for ingredients:
- Basmati rice can be substituted with any other long-grain rice.
- Bangude fish can be substituted with any other fish of your choice.
Variations:
- You can add vegetables like peas, carrots, and beans to the pulao.
- You can also add cashews and raisins for a richer taste.
Tips and tricks:
- Soaking the rice for 30 minutes helps in cooking the rice evenly.
- Use a non-stick pan to prevent the rice from sticking to the bottom.
- Do not overcook the fish as it may become rubbery.
Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pulao in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the Bangude Masala Pulao in a bowl and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Raita
- Papad
- Pickle
Suggested side dishes:
- Grilled fish
- Chicken curry
- Vegetable stir-fry
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the rice is overcooked, reduce the cooking time in the next batch.
Food safety advice:
- Clean the fish thoroughly before cooking.
- Wash your hands before and after handling raw fish.
Food history:
Bangude Masala Pulao is a popular dish in the coastal regions of Karnataka, India. It is a flavorful rice dish that is made with fresh fish and spices.
Flavor profiles:
The Bangude Masala Pulao has a spicy and tangy flavor with the aroma of fresh coriander leaves.
Serving suggestions:
Serve the Bangude Masala Pulao hot with a side of raita and papad.
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Region: Indian