Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup fried gram flour balls (bundiya)
- 1 onion, thinly sliced
- 1/4 cup vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 4 cloves
- 4 green cardamom pods
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 3 cups water
Special equipment needed:
- Large pot with lid
- Non-stick pan
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 non-stick pan, heat the oil over medium heat. Add the sliced onions and fry until golden brown. Remove the onions from the oil and set aside.
3. In the same oil, add the cumin seeds, coriander seeds, fennel seeds, cinnamon stick, cloves, green cardamom pods, and bay leaves. Fry for 1-2 minutes until fragrant.
4. Drain the soaked rice and add it to the pot with the spices. Add the fried onions, salt, and turmeric powder. Mix well.
5. Add 3 cups of water to the pot 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 has been absorbed.
6. Once the rice is cooked, add the fried gram flour balls (bundiya) to the pot. Mix well and cover the pot with a lid. Let it sit for 5 minutes to allow the flavors to meld.
7. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Stovetop cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 60g
Protein: 6g
Substitutions for ingredients:
- Fried gram flour balls (bundiya) can be substituted with fried chickpea flour balls (boondi).
- Vegetable oil can be substituted with ghee or clarified butter.
Variations:
- Add chopped vegetables such as carrots, peas, and potatoes to the rice for a vegetable pulao.
- Add cooked chicken, lamb, or beef to the rice for a meat pulao.
- Add raisins and cashews to the rice for a sweet and savory pulao.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Use a non-stick pan to fry the onions to prevent them from sticking to the pan.
- Use a fork to fluff the rice after it has been cooked to prevent it from becoming mushy.
Storage instructions:
Store any leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in the microwave or on the stovetop with a little bit of water to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large serving dish and garnish with chopped cilantro and fried onions.
Garnishes:
- Chopped cilantro
- Fried onions
- Chopped nuts such as cashews or almonds
Pairings:
- Raita (yogurt dip)
- Pickles
- Papadum (crispy Indian flatbread)
Suggested side dishes:
- Chicken tikka masala
- Saag paneer (spinach and cheese curry)
- Chana masala (chickpea curry)
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and reheat.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to allow the excess water to evaporate.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store any leftover pulao in the refrigerator and reheat thoroughly before eating.
Food history:
Bundiya ka pulao is a traditional Indian rice dish that originated in the northern state of Uttar Pradesh. It is made with basmati rice and fried gram flour balls (bundiya) and is typically served as a main course.
Flavor profiles:
Bundiya ka pulao is a savory and aromatic dish with a subtle sweetness from the fried gram flour balls (bundiya). The spices used in the dish add warmth and depth of flavor.
Serving suggestions:
Serve the pulao with a side of raita, pickles, and papadum for a complete meal.
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Region: Indian