Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp ghee or vegetable oil
- 1/2 cup mixed vegetables (carrots, peas, beans)
- 1/4 cup raisins
- 1/4 cup cashews
- 2 tbsp fried onions (optional)
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 ghee or vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Fry for 1-2 minutes until fragrant.
3. Add the sliced onions, garlic, and ginger. Fry for 5-7 minutes until the onions are soft and golden brown.
4. Add the mixed vegetables, raisins, and cashews. Fry for 2-3 minutes until the vegetables are slightly tender.
5. Drain the rice and add it to the pot. Fry for 2-3 minutes until the rice is coated with the spices and vegetables.
6. Add the water, turmeric powder, and salt. Stir well and bring to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
8. Remove the pot from the heat and let it sit for 5-10 minutes.
9. Fluff the rice with a wooden spoon and garnish with fried onions (optional).
Time:
Preparation time: 10 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 60g
Protein: 6g
Fiber: 3g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with butter or vegetable oil.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Raisins and cashews can be substituted with any dried fruits and nuts.
Variations:
- Add chicken, beef, or shrimp for a non-vegetarian version.
- Add saffron for a more fragrant and colorful pulao.
- Add whole spices like fennel seeds, black peppercorns, and star anise for a more complex flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Fry the spices and vegetables well before adding the rice for a more flavorful pulao.
- Use a pot with a tight-fitting lid to prevent steam from escaping.
- Do not stir the rice while it's cooking to avoid breaking the grains.
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-safe dish or on the stovetop with a little water or broth to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large platter or bowl and garnish with fried onions and fresh herbs like cilantro or mint.
Garnishes:
Fried onions, fresh herbs, sliced almonds, pomegranate seeds
Pairings:
Raita, chutney, pickle, yogurt, salad
Suggested side dishes:
Chicken curry, lamb curry, vegetable curry, dal, naan bread
Troubleshooting advice:
- If the rice is undercooked, add a little more water and simmer for a few more minutes.
- If the rice is overcooked, reduce the cooking time and the amount of water next time.
- If the pulao is too dry, add a little more water or broth and reheat.
Food safety advice:
- Wash your hands and all utensils before cooking.
- Use fresh ingredients and store them properly.
- Cook the rice and vegetables thoroughly to avoid foodborne illnesses.
Food history:
Pulao is a popular rice dish in South Asian cuisine, especially in India, Pakistan, and Bangladesh. It's usually made with basmati rice and a variety of spices and vegetables. Pulao is often served as a main dish or as a side dish with curries and other dishes.
Flavor profiles:
Bengali Style Pulao is a fragrant and flavorful rice dish with a mix of sweet and savory flavors. The rice is cooked with spices like cinnamon, cardamom, and cloves, and mixed with vegetables, raisins, and cashews. The turmeric powder gives the pulao a bright yellow color and a slightly bitter taste. The fried onions add a crunchy texture and a sweet and caramelized flavor.
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Region: Indian