Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup split green gram (gungude)
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- Salt to taste
- 3 tablespoons oil
- 4 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Wash and soak the basmati rice in water for 30 minutes. Drain the water and keep the rice aside.
2. Wash the split green gram (gungude) and soak it in water for 30 minutes. Drain the water and keep the gungude aside.
3. Heat oil in a pressure cooker and add cumin seeds. Let them splutter.
4. Add sliced onions and green chilies. Saute until onions turn golden brown.
5. Add ginger-garlic paste and saute for a minute.
6. Add chopped tomatoes and cook until they turn soft.
7. Add coriander powder, garam masala, turmeric powder, and salt. Mix well.
8. Add soaked gungude and mix well.
9. Add soaked basmati rice and mix gently.
10. Add 4 cups of water and mix well.
11. Close the pressure cooker lid and cook on high flame for 2 whistles.
12. Reduce the flame and cook for another 5 minutes.
13. Turn off the flame and let the pressure release naturally.
14. Open the lid and fluff the pulao with a fork.
15. Garnish with fresh coriander leaves.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
High flame for pressure cooking
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 75g
Protein: 15g
Fiber: 5g
Substitutions for ingredients:
- You can use any other lentil instead of split green gram (gungude).
- You can use any other oil instead of vegetable oil.
Variations:
- You can add vegetables like carrots, peas, and beans to make it a vegetable pulao.
- You can add chicken or mutton to make it a non-vegetarian pulao.
Tips and tricks:
- Soak the rice and gungude for at least 30 minutes to get fluffy and separate grains.
- Use a pressure cooker for quick and easy cooking.
- Fluff the pulao gently with a fork to avoid breaking the rice grains.
Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pulao in a microwave or on a stove with a little water to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large serving bowl with fresh coriander leaves on top.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve with raita, papad, and pickle.
Suggested side dishes:
Serve with a side of salad or roasted vegetables.
Troubleshooting advice:
- If the pulao is too dry, add a little water and cook for a few more minutes.
- If the pulao is too wet, cook on high flame for a few more minutes to evaporate the excess water.
Food safety advice:
- Wash the rice and gungude thoroughly before cooking.
- Cook the pulao on high flame for at least 2 whistles to ensure that it is cooked properly.
Food history:
Gungude pulao is a traditional dish from the Indian state of Karnataka. It is a popular vegetarian dish made with split green gram and rice.
Flavor profiles:
Gungude pulao has a mild and nutty flavor with a hint of spice.
Serving suggestions:
Serve hot with raita, papad, and pickle.
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Region: Indian