Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb. boneless chicken, cut into small pieces
- 1 cup sliced onions
- 2 tbsp. ginger-garlic paste
- 1 cup yogurt
- 1 tsp. red chili powder
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garam masala powder
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced green beans
- 1 cup sliced mushrooms
- 1/2 cup raisins
- 1/2 cup cashews
- 1/2 cup sliced almonds
- 2 tbsp. ghee
- Salt to taste
- 4 cups water
Special Equipment Needed:
- Large pot with lid
- Mixing bowl
- Skillet
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 mixing bowl, add the chicken, sliced onions, ginger-garlic paste, yogurt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well and marinate for 30 minutes.
3. In a large pot, heat the ghee over medium heat. Add the marinated chicken and cook until browned, about 5 minutes.
4. Add the sliced carrots, bell peppers, green beans, and mushrooms to the pot. Cook for 5 minutes.
5. Drain the soaked rice and add it to the pot. Stir well.
6. Add 4 cups of water and salt to taste. Bring to a boil.
7. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes.
8. In a skillet, toast the cashews, almonds, and raisins until golden brown.
9. Once the rice is cooked, fluff it with a fork. Add the toasted nuts and raisins to the pot and mix well.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking chicken and vegetables
Low heat for simmering rice
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories per serving: 550
Fat: 18g
Carbohydrates: 70g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Vegetables can be substituted with any other vegetables of your choice.
- Nuts and raisins can be substituted with dried fruits or seeds.
Variations:
- Add saffron to the rice for a more aromatic flavor.
- Use coconut milk instead of yogurt for a creamier texture.
- Add a pinch of cinnamon for a warm, spicy flavor.
Tips and Tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a large pot with a tight-fitting lid to prevent steam from escaping.
- Fluff the rice with a fork to prevent it from becoming mushy.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Fālūdhaj Pulao in a large serving dish with a garnish of fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with a side of raita or cucumber salad.
Suggested Side Dishes:
Raita or cucumber salad
Troubleshooting Advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the rice is too wet, cook for a few more minutes with the lid off to allow the excess moisture to evaporate.
Food Safety Advice:
- Always wash your hands and utensils before handling food.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Fālūdhaj Pulao is a traditional dish from the Indian subcontinent. It is believed to have originated in the Mughal era and was often served to royalty.
Flavor Profiles:
Fālūdhaj Pulao is a savory and aromatic dish with a blend of spices and tender chicken. The addition of toasted nuts and raisins adds a sweet and nutty flavor.
Serving Suggestions:
Serve the Fālūdhaj Pulao as a main dish for lunch or dinner.
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Region: Indian