India > Rice > Pulao

Doh Pulao Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb boneless chicken, cut into small pieces
- 1 onion, chopped
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 cloves
- 4 green cardamom pods
- 1 bay leaf
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 4 cups water
- Chopped cilantro for garnish

Special equipment needed:
- Large pot with 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.

2. Heat ghee in a large pot over medium heat. Add cumin seeds, cinnamon stick, cloves, green cardamom pods, and bay leaf. Fry for 30 seconds.

3. Add chopped onions and fry until golden brown.

4. Add ginger paste and garlic paste. Fry for 1 minute.

5. Add chicken pieces, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Fry until the chicken is cooked through.

6. Drain the soaked rice and add it to the pot. Fry for 2-3 minutes.

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 15-20 minutes or until the rice is cooked and the water has been absorbed.

9. Remove from heat and let it sit for 5 minutes.

10. Fluff the rice with a wooden spoon and garnish with chopped cilantro.


Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for frying, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 70g
Protein: 18g

Substitutions for ingredients:
- You can use any type of meat or vegetable instead of chicken.
- You can use vegetable oil instead of ghee.

Variations:
- You can add raisins and cashews for a sweeter taste.
- You can add saffron for a more fragrant taste.

Tips and tricks:
- Soaking the rice in cold water helps to remove excess starch and makes the rice fluffier.
- Fluff the rice with a wooden spoon to avoid breaking the grains.

Storage instructions:
- Store leftover Doh Pulao in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat Doh Pulao in the microwave or on the stovetop with a little bit of water to prevent it from drying out.

Presentation ideas:
- Serve Doh Pulao in a large platter with chopped cilantro on top.

Garnishes:
- Chopped cilantro

Pairings:
- Serve Doh Pulao with raita, salad, or chutney.

Suggested side dishes:
- Raita
- Salad
- Chutney

Troubleshooting advice:
- If the rice is too dry, add a little bit of water and simmer for a few more minutes.
- If the rice is too wet, remove the lid and simmer for a few more minutes.

Food safety advice:
- Make sure the chicken is cooked through before adding the rice.

Food history:
- Doh Pulao is a traditional dish from the Indian state of Kashmir.

Flavor profiles:
- Spicy, fragrant, savory

Serving suggestions:
- Serve Doh Pulao as a main course for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Pakistani

Taste: Spicy, Savory, Tangy, Aromatic, Rich