Ingredients with Measurements:
- 2 cups Basmati rice
- 1/2 cup split yellow lentils (moong dal)
- 1/2 cup chopped carrots
- 1/2 cup chopped green beans
- 1/2 cup chopped potatoes
- 1/2 cup chopped onions
- 1/4 cup chopped cashews
- 1/4 cup raisins
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 cinnamon stick
- 2 cloves
- 2 cardamom pods
- 4 cups water
- Salt to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice and lentils separately in cold water and soak them for 30 minutes.
2. Heat ghee in a large pot over medium heat. Add cumin seeds, cinnamon stick, cloves, and cardamom pods. Fry for a minute until fragrant.
3. Add chopped onions and fry until golden brown.
4. Add chopped vegetables, cashews, and raisins. Fry for 2-3 minutes.
5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Drain the soaked rice and lentils and add them to the pot. Mix well.
7. Add 4 cups of water and bring to a boil.
8. Reduce heat to low, cover the pot with a lid, and simmer for 20-25 minutes until the rice and lentils are cooked and the water is absorbed.
9. Turn off the heat and let the pulao rest for 5 minutes.
10. Fluff the pulao with a fork and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for frying, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 8g
Saturated fat: 2g
Cholesterol: 5mg
Sodium: 400mg
Total carbohydrates: 60g
Dietary fiber: 7g
Sugar: 6g
Protein: 10g
Substitutions for ingredients:
- You can use any vegetables of your choice instead of carrots, green beans, and potatoes.
- You can use any nuts of your choice instead of cashews.
- You can use any dried fruits of your choice instead of raisins.
Variations:
- You can add cooked chicken or lamb to make it a non-vegetarian pulao.
- You can add saffron strands for a more fragrant and colorful pulao.
- You can add a dollop of yogurt on top for a creamy texture.
Tips and tricks:
- Soaking the rice and lentils beforehand helps to cook them evenly and faster.
- Use a fork to fluff the pulao instead of a spoon to avoid breaking the rice grains.
- You can add more water if the pulao is too dry or less water if it's too moist.
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 or on a stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
- Serve the pulao in a large platter with a sprinkle of chopped cilantro on top.
- Garnish with fried onions and sliced boiled eggs for a more festive look.
Garnishes:
- Chopped cilantro
- Fried onions
- Sliced boiled eggs
Pairings:
- Raita (yogurt dip)
- Pickles
- Papad (crispy flatbread)
Suggested side dishes:
- Chicken tikka
- Paneer tikka
- Vegetable samosas
Troubleshooting advice:
- If the pulao is too dry, add more water and simmer for a few more minutes.
- If the pulao is too moist, remove the lid and let it cook on low heat for a few more minutes.
Food safety advice:
- Wash your hands and utensils thoroughly before cooking.
- Make sure the rice and lentils are cooked properly before serving.
Food history:
- Digutiyara Pulao is a popular dish from the Indian state of Uttar Pradesh, known for its rich and flavorful cuisine.
Flavor profiles:
- This pulao has a mild and aromatic flavor with a hint of sweetness from the raisins and crunchiness from the cashews.
Serving suggestions:
- Serve the pulao with a side of raita and pickles for a complete meal.
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Region: Indian