Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb lamb meat, cut into small cubes
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 tsp ginger paste
- 2 bay leaves
- 4 green cardamom pods
- 2 cinnamon sticks
- 4 cloves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 2 cups chicken broth
- 1 cup water
- Salt, to taste
- 2 tbsp ghee or vegetable oil
- 1/4 cup raisins
- 1/4 cup cashews
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 skillet, heat the ghee or vegetable oil over medium heat. Add the sliced onion and sauté until golden brown. Add the minced garlic and ginger paste and sauté for another minute.
3. Add the lamb meat to the skillet and cook until browned on all sides.
4. In a spice grinder or mortar and pestle, grind the bay leaves, green cardamom pods, cinnamon sticks, cloves, cumin seeds, and coriander seeds into a fine powder.
5. Add the spice powder, red chili powder, turmeric powder, and salt to the skillet. Stir well to coat the lamb meat with the spices.
6. Drain the soaked rice and add it to the skillet. Stir well to coat the rice with the spice mixture.
7. Add the chicken broth and water to the skillet. Stir well and bring to a boil.
8. Reduce the heat to low, cover the skillet with a lid, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
9. In a small skillet, heat a tablespoon of ghee or vegetable oil over medium heat. Add the raisins and cashews and sauté until the cashews are golden brown and the raisins are plump.
10. Serve the Kamir Pulao hot, garnished with the sautéed raisins and cashews.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 50g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Lamb meat can be substituted with beef or chicken.
- Raisins and cashews can be substituted with other dried fruits and nuts, such as apricots and almonds.
Variations:
- Add vegetables such as carrots, peas, and potatoes to the Kamir Pulao for a more nutritious meal.
- Use different spices such as saffron, cardamom, and cloves for a different flavor profile.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures that the rice cooks evenly.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Fluff the rice with a fork before serving to prevent clumping.
Storage instructions:
- Kamir Pulao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, add a tablespoon of water to the Kamir Pulao and microwave for 2-3 minutes, or until heated through.
Presentation ideas:
- Serve the Kamir Pulao in a large serving dish, garnished with sautéed raisins and cashews.
Garnishes:
- Sautéed raisins and cashews
Pairings:
- Kamir Pulao pairs well with raita, a yogurt-based side dish.
Suggested side dishes:
- Raita
- Naan bread
- Salad
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a little more water and continue cooking until the rice is tender.
Food safety advice:
- Ensure that the lamb meat is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Kamir Pulao is a traditional rice dish from the Kashmir region of India.
Flavor profiles:
- Kamir Pulao has a fragrant and spicy flavor, with notes of cinnamon, cardamom, and cloves.
Serving suggestions:
- Serve Kamir Pulao as a main dish for lunch or dinner.
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Region: Indian