Ingredients with Measurements:
- 2 cups basmati rice
- 3 ripe bananas, mashed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp oil
- Salt to taste
- 4 cups water
Special equipment needed:
- Large pot with lid
- Wooden spoon
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 large pot, heat oil over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions, garlic, and ginger. Sauté until the onions are translucent.
4. Add coriander powder, garam masala, turmeric powder, and red chili powder. Sauté for 1 minute.
5. Add mashed bananas and salt. Mix well and cook for 2 minutes.
6. Drain the soaked rice and add it to the pot. Mix well.
7. Add 4 cups of water and bring it to a boil.
8. Reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
9. Turn off the heat and let the pulao rest for 5 minutes.
10. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 7g
Carbohydrates: 70g
Protein: 6g
Sodium: 300mg
Fiber: 3g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ripe bananas can be substituted with plantains or sweet potatoes.
- Oil can be substituted with ghee or butter.
Variations:
- Add vegetables like peas, carrots, or potatoes for a more nutritious pulao.
- Add nuts like cashews or almonds for a crunchy texture.
- Add raisins or dried cranberries for a sweet and tangy flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- Adjust the spices according to your taste.
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.
Presentation ideas:
Serve the pulao in a large bowl or platter. Garnish with chopped cilantro or mint leaves.
Garnishes:
Chopped cilantro or mint leaves
Pairings:
- Raita (yogurt dip)
- Papad (crispy lentil wafers)
- Pickles
Suggested side dishes:
- Chicken curry
- Paneer tikka masala
- Chana masala (chickpea curry)
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, remove the lid and cook on high heat for a few minutes to evaporate the excess water.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and cookware.
- Cook the pulao to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Kelyacha Shikaran Pulao is a traditional Maharashtrian dish made with ripe bananas and rice. It is a popular dish during festivals and special occasions.
Flavor profiles:
The pulao has a sweet and savory flavor with a hint of spice.
Serving suggestions:
Serve the pulao as a main dish for lunch or dinner. It can also be served as a side dish with other Indian curries.
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Region: Indian