Rice > India > Kerala

Kachilaa Pulao Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup kachilaa (yam), peeled and diced
- 1 onion, sliced
- 1 tomato, chopped
- 1 green chili, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 2 tbsp oil
- Salt to taste
- 4 cups water

Special equipment needed:
- Pressure cooker

Step-by-step instructions:
1. Wash the basmati rice and soak it in water for 30 minutes.
2. In a pressure cooker, heat oil and add cumin seeds.
3. Once the cumin seeds splutter, add sliced onions and green chili. Saute until onions turn translucent.
4. Add chopped tomatoes and cook until they turn soft.
5. Add diced kachilaa, coriander powder, garam masala, turmeric powder, and salt. Mix well.
6. Drain the soaked rice and add it to the pressure cooker. Mix well.
7. Add 4 cups of water and close the pressure cooker lid.
8. Cook on high flame until one whistle and then reduce the flame to low and cook for 10 minutes.
9. Turn off the flame and let the pressure release naturally.
10. Open the lid and fluff the rice with a fork.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
High flame for one whistle and then low flame for 10 minutes.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 62g
Protein: 6g

Substitutions for ingredients:
- Kachilaa can be substituted with sweet potato or potato.
- Green chili can be substituted with red chili powder.

Variations:
- Add peas or carrots for a colorful and nutritious twist.
- Add cashews or raisins for a sweet and crunchy flavor.

Tips and tricks:
- Soaking the rice for 30 minutes ensures that the grains cook evenly and do not break.
- Use a fork to fluff the rice instead of a spoon to avoid breaking the grains.

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

Reheating instructions:
Reheat the pulao in a microwave or on a stovetop with a little water to prevent it from drying out.

Presentation ideas:
Serve the pulao in a large bowl or platter and garnish with fresh coriander leaves.

Garnishes:
Garnish with fresh coriander leaves or fried onions.

Pairings:
Serve with raita or yogurt for a cooling effect.

Suggested side dishes:
Serve with a side of roasted papad or pickle.

Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the rice is overcooked, add a little water and cook on low flame for a few more minutes.

Food safety advice:
- Wash the kachilaa thoroughly before peeling and dicing.
- Store the leftovers in the refrigerator and consume within 3 days.

Food history:
Kachilaa pulao is a popular dish in the northern parts of India and is often served during festivals and special occasions.

Flavor profiles:
This dish has a mild and earthy flavor with a hint of spice.

Serving suggestions:
Serve hot with raita or yogurt for a complete meal.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic