Rice > South Asian > Nepalese

Chhurpi Pulao Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 cup chhurpi cheese, grated
- 1 onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil

Special equipment needed:
- None

Step-by-step instructions:

1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.

2. Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.

3. Add chopped onions and sauté until they turn golden brown.

4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.

5. Add grated chhurpi cheese and mix well.

6. Drain the soaked rice and add it to the pot. Mix well.

7. Add 4 cups of water and bring it to a boil.

8. Reduce the heat to low and cover the pot with a tight-fitting lid.

9. Cook for 15-20 minutes or until the rice is cooked.

10. Turn off the heat and let the pulao sit for 5-10 minutes.

11. Fluff the rice with a fork and serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for cooking the pulao
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 350 per serving
- Fat: 10g
- Carbohydrates: 55g
- Protein: 10g

Substitutions for ingredients:
- Chhurpi cheese can be substituted with any hard cheese like cheddar or parmesan.

Variations:
- Add vegetables like peas, carrots, or bell peppers to make it a vegetable pulao.
- Add chicken or lamb to make it a meat pulao.

Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a tight-fitting lid to prevent the steam from escaping.
- Fluff the rice with a fork to prevent it from becoming mushy.

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 the stovetop with a little bit of water.

Presentation ideas:
- Serve the pulao in a large bowl or platter.
- Garnish with chopped cilantro or mint leaves.

Garnishes:
- Chopped cilantro or mint leaves

Pairings:
- Raita or yogurt dip
- Pickles or chutneys

Suggested side dishes:
- Naan or roti
- Salad

Troubleshooting advice:
- If the rice is undercooked, add a little bit of water and cook for a few more minutes.
- If the rice is overcooked, add a little bit of cold water and let it sit for a few minutes.

Food safety advice:
- Make sure to wash your hands and all the utensils before cooking.
- Cook the pulao to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Chhurpi cheese is a traditional cheese made in the Himalayan region of Nepal and Bhutan.

Flavor profiles:
- The pulao has a savory and slightly spicy flavor with a hint of cheese.

Serving suggestions:
- Serve the pulao as a main dish for lunch or dinner.

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Region: Nepalese

Taste: Savory, Tangy, Spicy, Aromatic