Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb. boneless lamb, cut into small pieces
- 1 cup yogurt
- 2 onions, sliced
- 2 tbsp. ginger-garlic paste
- 2 tbsp. ghee
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. red chili powder
- 1 tsp. turmeric 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 water for 30 minutes.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds and let them splutter.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and sauté for 1-2 minutes.
5. Add the lamb pieces and cook until they are browned on all sides.
6. Add the coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Add the yogurt and mix well. Cook for 5-7 minutes.
8. Drain the soaked rice and add it to the pot. Mix well.
9. Add 4 cups of water and bring to a boil.
10. Reduce the heat to low, cover the pot with a lid, and let it cook for 20-25 minutes or until the rice is cooked and the water has evaporated.
11. Turn off the heat and let the pulao rest for 10 minutes.
12. Fluff the rice with a wooden spoon and serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for sautéing
- Low heat for cooking the pulao
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 480
- Fat: 16g
- Carbohydrates: 60g
- Protein: 23g
Substitutions for ingredients:
- Chicken can be substituted for lamb.
- Vegetable oil can be substituted for ghee.
- Greek yogurt can be substituted for regular yogurt.
Variations:
- Add raisins and cashews for a sweeter pulao.
- Add green peas for a pop of color and flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a wooden spoon to fluff the rice to prevent it from breaking.
- Adjust the amount of spices according to your taste.
Storage instructions:
- Store 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 splash of water to prevent it from drying out.
Presentation ideas:
- Serve the pulao in a large serving dish with fresh cilantro leaves on top.
Garnishes:
- Fresh cilantro leaves
- Sliced almonds
Pairings:
- Raita
- Pickles
- Papadums
Suggested side dishes:
- Chicken tikka
- Vegetable samosas
Troubleshooting advice:
- If the rice is undercooked, add a splash of water and cook for a few more minutes.
- If the rice is overcooked, reduce the cooking time and adjust the amount of water.
Food safety advice:
- Make sure the lamb is cooked through before adding the rice.
Food history:
- Burahol pulao is a traditional Indian dish that originated in the northern state of Uttar Pradesh.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve the pulao as a main dish for lunch or dinner.
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Region: Indian