Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons oil
- 1 onion, sliced
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 4 cloves
- 4 green cardamom pods
- 1 bay leaf
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 cup mixed vegetables (carrots, peas, beans)
- 2 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. Heat oil in a pressure cooker and add sliced onions. Fry until golden brown.
3. Add cumin seeds, cinnamon stick, cloves, green cardamom pods, and bay leaf. Fry for a minute.
4. Add ginger paste and garlic paste. Fry for a minute.
5. Add red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala powder. Fry for a minute.
6. Add mixed vegetables and fry for 2-3 minutes.
7. Drain the water from the soaked rice and add it to the pressure cooker. Fry for 2-3 minutes.
8. Add 2 cups of water and salt to taste. Mix well.
9. Close the pressure cooker lid and cook on high heat until one whistle. Reduce the heat and cook for 5 minutes.
10. Turn off the heat and let the pressure release naturally.
11. Open the pressure cooker lid and fluff the rice with a fork.
12. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
High heat for pressure cooking
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 6g
Carbohydrates: 54g
Protein: 6g
Fiber: 3g
Substitutions for ingredients:
- You can use any vegetables of your choice instead of mixed vegetables.
- You can use vegetable broth instead of water for a richer flavor.
Variations:
- You can add cooked chicken or lamb to the pulao for a non-vegetarian version.
- You can add raisins and cashews for a sweeter and nutty flavor.
Tips and tricks:
- Soaking the rice in water helps to remove excess starch and makes the rice fluffy.
- Fluff the rice with a fork to avoid breaking the rice grains.
- You can add more or less water depending on the quality of rice.
Storage instructions:
- Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pulao in a microwave or on a stovetop with a little water to prevent it from drying out.
Presentation ideas:
- Serve the pulao in a large platter and garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Raita (yogurt dip)
- Pickles
- Papadums
Suggested side dishes:
- Chicken tikka
- Paneer tikka
- Aloo gobi
Troubleshooting advice:
- If the pulao is too dry, add a little water and mix well.
- If the pulao is too wet, cook for a few more minutes without the lid to evaporate the excess water.
Food safety advice:
- Make sure to wash the rice thoroughly before cooking.
- Store the leftover pulao in the refrigerator to prevent bacterial growth.
Food history:
- Charkassiye Pulao is a popular rice dish from the Indian subcontinent.
Flavor profiles:
- Spicy, aromatic, and flavorful
Serving suggestions:
- Serve hot with raita and pickles.
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Region: Indian