Rice > India > Pulao

Daru Pulao Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1/2 cup Daru (Indian liquor)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garam masala
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 1/4 cup chopped cilantro

Special equipment needed:
- Large pot with lid
- Fine mesh strainer

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.
2. In a large pot, heat oil over medium-high heat. Add cumin seeds and coriander seeds and sauté for 30 seconds.
3. Add sliced onion, minced garlic, grated ginger, and chopped green chilies. Sauté until the onion is translucent.
4. Drain the soaked rice and add it to the pot. Sauté for 2-3 minutes.
5. Add Daru, garam masala, turmeric powder, and salt. Mix well.
6. Add 4 cups of water and bring to a boil.
7. Reduce heat to low, cover the pot with a lid, and let it simmer for 15-20 minutes or until the rice is cooked.
8. Turn off the heat and let the rice sit for 5 minutes.
9. Fluff the rice with a fork and transfer it to a serving dish.
10. Garnish with chopped cilantro.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 7g
Carbohydrates: 63g
Protein: 5g
Sodium: 200mg

Substitutions for ingredients:
- Daru can be substituted with white wine or apple cider vinegar.
- Basmati rice can be substituted with any long-grain rice.

Variations:
- Add vegetables like peas, carrots, or bell peppers to the pulao.
- Add cooked chicken or shrimp to make it a complete meal.

Tips and tricks:
- Soaking the rice helps to remove excess starch and makes the rice fluffy.
- Use a fine mesh strainer to rinse the rice and drain the water.
- Use a pot with a tight-fitting lid to prevent steam from escaping.

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-safe dish for 1-2 minutes or in a pan over medium heat until heated through.

Presentation ideas:
Serve the pulao in a colorful serving dish and garnish with chopped cilantro.

Garnishes:
Chopped cilantro, sliced green onions, or fried onions.

Pairings:
Serve the pulao with raita (yogurt dip) or chutney.

Suggested side dishes:
- Tandoori chicken
- Butter chicken
- Aloo gobi (potato and cauliflower curry)

Troubleshooting advice:
- If the rice is too dry, add a little more water and let it simmer for a few more minutes.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess water.

Food safety advice:
- Wash your hands before handling food.
- Cook the rice to an internal temperature of 165°F to kill any harmful bacteria.

Food history:
Daru Pulao is a popular rice dish from the Indian state of Punjab. It is traditionally made with Daru, a local liquor made from sugarcane.

Flavor profiles:
Daru Pulao has a complex flavor profile with notes of spice, sweetness, and earthiness.

Serving suggestions:
Serve Daru Pulao as a side dish with your favorite Indian curry or as a main dish with a side of raita.

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Region: Indian

Taste: Savory, Spicy, Tangy, Aromatic, Rich