Ingredients with Measurements:
- 1 cup dalia (broken wheat)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 carrot, finely chopped
- 1 capsicum, finely chopped
- 1/2 cup green peas
- 2 green chillies, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- Salt to taste
- 2 tbsp oil
- 2 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Heat oil in a pressure cooker and add cumin seeds.
2. Once the seeds start to splutter, add the chopped onion and green chillies. Saute until the onion turns translucent.
3. Add ginger-garlic paste and saute for a minute.
4. Add chopped tomato and cook until it turns soft and mushy.
5. Add chopped carrot, capsicum, green peas, and all the spices (coriander powder, turmeric powder, red chilli powder, and salt). Mix well and cook for 2-3 minutes.
6. Add dalia and mix well with the vegetables.
7. Add water and mix well. Close the pressure cooker and cook for 3-4 whistles on medium flame.
8. Once the pressure releases, open the cooker and fluff the dalia pulao with a fork.
9. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium flame
Serving size:
4 servings
Nutritional information:
Calories: 200 kcal
Carbohydrates: 30 g
Protein: 5 g
Fat: 7 g
Fiber: 5 g
Substitutions for ingredients:
- You can use any vegetables of your choice instead of carrot, capsicum, and green peas.
- You can use ghee instead of oil for a richer flavor.
Variations:
- You can add boiled and shredded chicken or paneer to make it a non-vegetarian version.
- You can add some roasted cashews or peanuts for a crunchy texture.
Tips and tricks:
- Roast the dalia in a dry pan for 2-3 minutes before using it to enhance its nutty flavor.
- You can soak the dalia for 10-15 minutes before using it to reduce the cooking time.
- Adjust the spice level according to your taste.
Storage instructions:
You can store the leftover dalia pulao in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the dalia pulao in a microwave or on a stovetop with a little water to prevent it from drying out.
Presentation ideas:
Serve the dalia pulao in a bowl or plate with some raita and papad on the side.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with raita, papad, or pickle.
Suggested side dishes:
- Boondi raita
- Cucumber raita
- Onion-tomato salad
Troubleshooting advice:
- If the dalia pulao turns out too dry, add some more water and cook for a few more minutes.
- If the dalia pulao turns out too mushy, reduce the amount of water and cook for a shorter time.
Food safety advice:
Make sure to wash the vegetables thoroughly before using them.
Food history:
Dalia pulao is a popular dish in North India, especially in the states of Rajasthan and Gujarat. It is a healthy and nutritious meal that is easy to prepare and can be enjoyed by people of all ages.
Flavor profiles:
Dalia pulao has a nutty and slightly spicy flavor with a crunchy texture from the vegetables.
Serving suggestions:
Serve hot with raita, papad, or pickle.
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Region: Indian