Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 onion, sliced
- 1 tsp cumin seeds
- 2 bay leaves
- 1 tsp salt
- 1/2 cup curry leaves, chopped
- 2 tbsp ghee or oil
- 1/4 cup cashews, chopped
- 1/4 cup raisins
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain and set aside.
2. In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds and bay leaves and sauté for 1 minute.
3. Add the sliced onions and sauté until they are golden brown, about 5-7 minutes.
4. Add the chopped curry leaves and sauté for 1-2 minutes.
5. Add the soaked and drained rice to the pot and stir well to combine with the onion and curry leaf mixture.
6. Add 4 cups of water and salt to the pot and stir well.
7. Bring the water to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
8. Cook the rice for 18-20 minutes, or until all the water has been absorbed and the rice is tender.
9. In a separate pan, toast the chopped cashews and raisins until they are golden brown.
10. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.
11. Fluff the rice with a fork and add the toasted cashews and raisins. Mix well.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium heat for sautéing, low heat for cooking the rice
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 6g
Sodium: 400mg
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of nuts or dried fruits instead of cashews and raisins.
Variations:
- You can add vegetables like peas, carrots, or bell peppers to the pulao.
- You can add spices like cinnamon, cardamom, or cloves for a more flavorful pulao.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Use a tight-fitting lid to prevent steam from escaping during cooking.
- Fluff the rice with a fork to prevent it from becoming mushy.
Storage instructions:
- Store any leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pulao in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the pulao in a large serving dish and garnish with fresh curry leaves.
Garnishes:
- Fresh curry leaves
Pairings:
- Serve the pulao with raita or yogurt for a cooling contrast.
Suggested side dishes:
- Grilled chicken or fish
- Roasted vegetables
Troubleshooting advice:
- If the rice is still undercooked after 20 minutes, add a splash of water and continue cooking for a few more minutes.
- If the rice is too mushy, reduce the amount of water used next time.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking to prevent contamination.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Pulao is a popular rice dish in Indian cuisine and is often served at special occasions like weddings and festivals.
Flavor profiles:
- The pulao has a fragrant, nutty flavor from the curry leaves and cashews.
Serving suggestions:
- Serve the pulao as a main dish or as a side dish to a larger meal.
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Region: Indian