Ingredients with Measurements:
- 2 cups Basmati Rice
- 2 tablespoons Ghee
- 2 tablespoons Oil
- 2 Bay Leaves
- 2 Cardamom Pods
- 2 Cloves
- 1 teaspoon Cumin Seeds
- 1 teaspoon Mustard Seeds
- 2 Onions, finely chopped
- 2 Green Chillies, finely chopped
- 2 teaspoons Ginger-Garlic Paste
- 1 teaspoon Turmeric Powder
- 2 teaspoons Coriander Powder
- 2 teaspoons Red Chilli Powder
- 2 cups Mixed Vegetables (Carrots, Beans, Peas, Potatoes, etc.), chopped
- 2 tablespoons Cashew Nuts
- 2 tablespoons Raisins
- Salt, to taste
- 2 tablespoons Coriander Leaves, finely chopped
- 2 tablespoons Mint Leaves, finely chopped
Special Equipment Needed:
- Pressure cooker
- Chopping board
- Knife
- Spatula
- Measuring cups
Step-by-Step Instructions:
1. Wash and soak the basmati rice for 15 minutes.
2. Heat ghee and oil in a pressure cooker.
3. Add bay leaves, cardamom pods, cloves and cumin seeds.
4. Add onions and green chillies and sauté until the onions are golden brown.
5. Add ginger-garlic paste, turmeric powder, coriander powder and red chilli powder and sauté for a few minutes.
6. Add the mixed vegetables, cashew nuts and raisins and sauté for a few minutes.
7. Add the soaked basmati rice and mix well.
8. Add salt to taste and mix well.
9. Add 3 cups of water and mix well.
10. Close the lid of the pressure cooker and cook for 3 whistles.
11. Once the pressure is released, open the lid and fluff the rice with a fork.
12. Garnish with coriander leaves, mint leaves and serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 437 kcal
Carbohydrates: 64 g
Protein: 8 g
Fat: 15 g
Substitutions for Ingredients:
- Ghee can be substituted with butter.
- Vegetables can be substituted with any other vegetables of your choice.
- Cashew nuts can be substituted with almonds or walnuts.
- Raisins can be substituted with dried cranberries.
Variations:
- You can add boiled eggs to the pulao for a protein-rich variation.
- You can also add paneer or tofu for a vegetarian variation.
Tips and Tricks:
- Soaking the rice for 15 minutes helps to make the rice grains fluffy and separate.
- Adding ghee and oil to the pressure cooker helps to prevent the rice from sticking to the bottom of the cooker.
Storage Instructions:
The pulao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pulao can be reheated in the microwave or on the stovetop.
Presentation Ideas:
The pulao can be served in a bowl or plate, garnished with coriander leaves and mint leaves.
Garnishes:
Coriander leaves, mint leaves
Pairings:
The pulao can be served with raita, pickle or papad.
Suggested Side Dishes:
The pulao can be served with a side of curd or salad.
Troubleshooting Advice:
- If the pulao is too dry, add a few tablespoons of water and mix well.
- If the pulao is too wet, cook for a few minutes until the desired consistency is reached.
Food Safety Advice:
- Always use fresh ingredients for the best flavor and texture.
- Make sure to cook the pulao until it is cooked through.
Food History:
Chikkolee Pulao is a traditional Indian dish that is made with basmati rice, vegetables and spices. It is believed to have originated in the south Indian state of Karnataka.
Flavor Profiles:
Chikkolee Pulao has a mild, nutty flavor with hints of spices.
Serving Suggestions:
Chikkolee Pulao can be served as a main dish or as a side dish. It can also be served with raita, pickle or papad.
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Region: Indian