Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup khoya (dried milk)
- 1 cup green peas
- 1 large onion, sliced
- 2 tablespoons ghee (clarified butter)
- 1 cinnamon stick
- 3-4 green cardamom pods
- 3-4 cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- 2 teaspoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt, to taste
- 4 cups water
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 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 onion and fry until golden brown.
4. Add the ginger-garlic paste and fry for 1-2 minutes until fragrant.
5. Add the green peas and fry for 2-3 minutes.
6. Add the khoya, red chili powder, coriander powder, and salt. Fry for 2-3 minutes until the khoya is melted and the spices are fragrant.
7. Drain the soaked rice and add it to the pot. Fry for 2-3 minutes until the rice is coated with the spices.
8. Add 4 cups of water and bring to a boil. 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.
9. Turn off the heat and let the pulao rest for 5-10 minutes.
10. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 60g
Protein: 10g
Sodium: 500mg
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Khoya can be substituted with ricotta cheese or evaporated milk.
- Green peas can be substituted with any other vegetable such as carrots or bell peppers.
Variations:
- Add cooked chicken or lamb for a non-vegetarian version.
- Add raisins and cashews for a sweeter version.
- Add saffron for a more aromatic version.
Tips and tricks:
- Soaking the rice in cold water helps to remove excess starch and makes the rice fluffy.
- Use a wooden spoon to fluff the rice to avoid breaking the grains.
- Adjust the spices according to your taste.
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 or on the stovetop with a little water to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large serving dish garnished with fresh coriander leaves and sliced onions.
Garnishes:
Fresh coriander leaves, sliced onions, raisins, cashews
Pairings:
Raita (yogurt dip), cucumber salad, papadum (crispy Indian crackers)
Suggested side dishes:
Tandoori chicken, lamb kebabs, vegetable curry
Troubleshooting advice:
- If the rice is too dry, add a little more water and simmer for a few more minutes.
- If the rice is too wet, remove the lid and simmer for a few more minutes until the water is absorbed.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and cookware.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Bhuna Khoya Mutter Pulao is a popular rice dish in North India. It is often served during festivals and special occasions.
Flavor profiles:
The pulao has a rich and creamy flavor from the khoya and a spicy kick from the red chili powder and coriander powder.
Serving suggestions:
Serve the pulao as a main course with a side of raita and papadum.
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Region: Indian