Ingredients with Measurements:
- 2 cups basmati rice
- 1 pound boneless chicken, cut into small pieces
- 2 cups water
- 1 cup shikhae (Korean rice beverage)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 2 tablespoons ghee
- 1/4 cup cashews, chopped
- 1/4 cup raisins
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot with lid
- 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 large pot, heat the oil and ghee over medium heat. Add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
3. Add the chicken to the pot and cook until browned on all sides.
4. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala to the pot. Stir well to combine.
5. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the spices.
6. Add the water and shikhae to the pot. Stir well to combine.
7. Bring the mixture to a boil over high heat. Reduce the heat to low and cover the pot with a lid. Cook for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
8. While the rice is cooking, heat a skillet over medium heat. Add the chopped cashews and raisins to the skillet. Cook until the cashews are golden brown and the raisins are plump.
9. When the rice is done, fluff it with a fork. Add the chopped cilantro and the toasted cashews and raisins. Stir well to combine.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 15g
Carbohydrates: 70g
Protein: 20g
Substitutions for ingredients:
- Instead of shikhae, you can use apple juice or white grape juice.
- Instead of chicken, you can use lamb or beef.
Variations:
- Add vegetables such as carrots, peas, or bell peppers to the pulao.
- Use different nuts such as almonds or pistachios.
- Add dried fruits such as apricots or dates.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Use a fork to fluff the rice instead of a spoon to prevent the rice from becoming mushy.
- Toasting the nuts and raisins adds extra flavor and texture to the dish.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pulao in a large serving dish with a garnish of fresh cilantro.
Garnishes:
Fresh cilantro, chopped nuts, or sliced green onions.
Pairings:
Serve with a side of raita (yogurt sauce) or chutney.
Suggested side dishes:
- Naan bread
- Samosas
- Vegetable pakoras
Troubleshooting advice:
- If the rice is too dry, add a little more water or shikhae and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes until the liquid has been absorbed.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Gajami Shikhae Pulao is a fusion dish that combines Korean shikhae with Indian spices and ingredients.
Flavor profiles:
The pulao has a sweet and savory flavor from the shikhae and spices. The toasted nuts and raisins add a crunchy texture to the dish.
Serving suggestions:
Serve the pulao as a main dish for lunch or dinner.
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Region: Korean