Ingredients with Measurements:
- 2 cups of flattened rice (chuda)
- 1 cup of mixed vegetables (carrots, peas, beans)
- 1 onion, chopped
- 2 green chilies, chopped
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of cumin seeds
- 1 bay leaf
- 2 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 2 tablespoons of oil
- Salt to taste
- 3 cups of water
Special Equipment Needed:
- A large pot with a lid
- A spatula
Step-by-Step Instructions:
1. Rinse the flattened rice under running water and soak it in water for 10 minutes. Drain the water and set it aside.
2. Heat oil in a pot and add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Fry for 30 seconds.
3. Add chopped onion, green chilies, ginger paste, and garlic paste. Fry until the onion turns golden brown.
4. Add mixed vegetables and salt. Fry for 2-3 minutes.
5. Add soaked flattened rice and fry for 2-3 minutes.
6. Add 3 cups of water and bring it to a boil.
7. Cover the pot with a lid and cook on low heat for 10-15 minutes or until the water is absorbed and the rice is cooked.
8. Turn off the heat and let it sit for 5 minutes.
9. Fluff the rice with a spatula and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 180
Fat: 6g
Carbohydrates: 28g
Protein: 4g
Substitutions for ingredients:
You can use any vegetables of your choice.
Variations:
You can add fried cashews and raisins for a richer taste.
Tips and Tricks:
- Rinse the flattened rice thoroughly to remove any dirt or impurities.
- Soak the flattened rice in water for 10 minutes to soften it.
- Fry the spices well to enhance the flavor of the dish.
- Use a large pot to prevent the rice from sticking to the bottom.
Storage Instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the pulao in a microwave or on the stovetop with a little water.
Presentation Ideas:
Serve the pulao in a bowl or on a plate with a garnish of fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
This pulao goes well with raita or yogurt.
Suggested Side Dishes:
You can serve this pulao with any Indian curry or dal.
Troubleshooting Advice:
If the pulao is too dry, add a little water and cook for a few more minutes.
Food Safety Advice:
Make sure to wash your hands and utensils before cooking. Cook the vegetables and rice thoroughly to prevent any foodborne illnesses.
Food History:
Chuda Ghasa Pulao is a traditional dish from the state of Odisha in India.
Flavor Profiles:
This dish has a mild and aromatic flavor with a hint of spices.
Serving Suggestions:
Serve this pulao as a main course for lunch or dinner.
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Region: Nepalese