Ingredients with Measurements:
- 2 cups of basmati rice
- 2 tablespoons of vegetable oil
- 2 tablespoons of ghee
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 2 tablespoons of chopped fresh cilantro
- 1 teaspoon of salt
- 2 tablespoons of raisins
- 2 tablespoons of cashew nuts
- 2 tablespoons of slivered almonds
- 2 tablespoons of chopped onion
- 2 tablespoons of chopped garlic
- 2 tablespoons of chopped ginger
- 2 cups of water
Special Equipment Needed:
- Large pot
- Colander
- Frying pan
Step-by-Step Instructions:
1. Wash the rice in a colander and set aside.
2. Heat the oil and ghee in a large pot over medium heat.
3. Add the cumin seeds and fry for a few seconds until fragrant.
4. Add the coriander powder, turmeric powder, garam masala, cilantro, salt, raisins, cashew nuts, slivered almonds, chopped onion, garlic, and ginger. Fry for a few minutes until the onion is soft and fragrant.
5. Add the washed rice and stir to combine.
6. Add the water and bring to a boil.
7. Reduce the heat to low and cover the pot.
8. Cook for 15-20 minutes until the rice is cooked and the water is absorbed.
9. Serve hot with your favorite accompaniments.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 8g
Substitutions for Ingredients
- Vegetable oil can be substituted with coconut oil or olive oil.
- Ghee can be substituted with butter.
- Raisins can be substituted with dried cranberries or dried apricots.
- Cashew nuts can be substituted with peanuts or walnuts.
- Slivered almonds can be substituted with chopped walnuts or pecans.
Variations:
- You can add other vegetables such as peas, carrots, or bell peppers to the dish.
- You can also add different spices such as cardamom, cinnamon, or cloves to the dish.
Tips and Tricks:
- Make sure to wash the rice thoroughly before cooking.
- Toasting the spices in the oil and ghee before adding the rice will give the dish a richer flavor.
Storage Instructions:
Gulha-e-Korma can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Gulha-e-Korma can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Gulha-e-Korma can be served with a side of yogurt or raita. It can also be served with a side of chutney or pickles.
Garnishes:
Gulha-e-Korma can be garnished with fresh cilantro, slivered almonds, or raisins.
Pairings:
Gulha-e-Korma pairs well with naan, roti, or paratha.
Suggested Side Dishes:
Gulha-e-Korma can be served with a side of vegetable curry, dal, or raita.
Troubleshooting Advice:
- If the rice is not cooked through, add a little more water and cook for a few more minutes.
- If the rice is too dry, add a little more water and cook for a few more minutes.
Food Safety Advice:
- Make sure to wash your hands before and after handling food.
- Make sure to store cooked food in an airtight container in the refrigerator.
Food History:
Gulha-e-Korma is a traditional Afghan dish that is made with basmati rice, spices, and nuts. It is often served as a side dish or as part of a larger meal.
Flavor Profiles:
Gulha-e-Korma has a savory flavor with hints of sweetness from the raisins and nuts. The spices add a subtle warmth and depth of flavor.
Serving Suggestions:
Gulha-e-Korma can be served as a side dish or as part of a larger meal. It pairs well with naan, roti, or paratha.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Afghanistan