Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons ghee
- 1 large onion, sliced
- 1 teaspoon cumin seeds
- 2 green chilies, slit
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 cups water
- 1 cup raw mango, peeled and cubed
- 1 large onion, sliced
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. Heat ghee in a pressure cooker and add sliced onions, cumin seeds, and green chilies. Saute until the onions turn golden brown.
3. Add ginger paste, garlic paste, red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Mix well and saute for a minute.
4. Add water and raw mango cubes. Mix well and bring it to a boil.
5. Drain the soaked rice and add it to the pressure cooker. Mix well and close the lid.
6. Cook on high heat for 1 whistle and then reduce the heat to low and cook for another 5 minutes.
7. Turn off the heat and let the pressure release naturally.
8. Open the lid and fluff the rice with a fork.
9. Garnish with sliced onions and chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Cook on high heat for 1 whistle and then reduce the heat to low and cook for another 5 minutes.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 370kcal
Carbohydrates: 67g
Protein: 6g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 598mg
Potassium: 305mg
Fiber: 3g
Sugar: 4g
Vitamin A: 330IU
Vitamin C: 19mg
Calcium: 56mg
Iron: 2mg
Substitutions for ingredients:
- You can use any other type of rice instead of basmati rice.
- You can use oil instead of ghee.
- You can use any other type of chili instead of green chilies.
- You can use mango powder instead of raw mango cubes.
Variations:
- You can add vegetables like peas, carrots, and potatoes 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 for at least 30 minutes to get fluffy rice.
- Use a pressure cooker to save time and energy.
- Adjust the amount of water according to the type of rice you are using.
Storage instructions:
You can 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.
Presentation ideas:
Serve the pulao in a serving dish and garnish with sliced onions and chopped coriander leaves.
Garnishes:
Sliced onions and chopped coriander leaves.
Pairings:
Serve the pulao with raita, papad, and pickle.
Suggested side dishes:
Raita, papad, and pickle.
Troubleshooting advice:
- If the pulao is too dry, add a little water and mix well.
- If the pulao is too wet, cook it on low heat for a few more minutes.
Food safety advice:
- Wash your hands before handling food.
- Use fresh ingredients.
- Cook the pulao properly to avoid foodborne illnesses.
Food history:
Kairi Ka Do Pyaza Pulao is a popular rice dish from North India. It is made with raw mango and onions.
Flavor profiles:
The pulao has a tangy and spicy flavor with a hint of sweetness from the raw mango.
Serving suggestions:
Serve the pulao as a main course for lunch or dinner.
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Region: Indian