Rice > India

Khirmohan Pulao Recipe

Ingredients with Measurements:
- 1 cup basmati rice
- 1 cup milk
- 1 cup water
- 1/2 cup khoya (dried milk)
- 1/2 cup sugar
- 1/4 cup ghee
- 1/4 cup cashews
- 1/4 cup raisins
- 1 tsp cardamom powder
- 1 tsp rose water
- Pinch of saffron
- Salt to taste

Special equipment needed:
- Heavy-bottomed 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 water for 30 minutes.
2. In a heavy-bottomed pot, heat the ghee over medium heat. Add cashews and raisins and fry until golden brown. Remove from the pot and set aside.
3. In the same pot, add the soaked and drained rice and fry for 2-3 minutes until the rice is lightly toasted.
4. Add milk, water, khoya, sugar, cardamom powder, and salt to the pot. Mix well and bring to a boil.
5. Reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes until the rice is cooked and the liquid is absorbed.
6. In a small bowl, soak saffron in 1 tbsp of warm milk.
7. Once the rice is cooked, add the saffron milk, rose water, and fried cashews and raisins. Mix well.
8. Cover the pot with a lid and let it rest for 5 minutes.
9. Fluff the rice with a wooden spoon and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 60g
Protein: 8g

Substitutions for ingredients:
- You can substitute khoya with evaporated milk or condensed milk.
- You can substitute cashews and raisins with almonds and dried cranberries.

Variations:
- You can add sliced onions and green chilies for a savory version of the pulao.
- You can add vegetables like peas, carrots, and potatoes for a more nutritious version.

Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffy.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Fluff the rice with a wooden spoon to prevent the grains from breaking.

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 or milk to prevent it from drying out.

Presentation ideas:
Serve the pulao in a serving dish garnished with fried onions and fresh herbs like cilantro or mint.

Garnishes:
Fried onions, cashews, raisins, fresh herbs like cilantro or mint.

Pairings:
Khirmohan pulao goes well with raita, pickle, or any spicy curry.

Suggested side dishes:
- Cucumber raita
- Mixed vegetable curry
- Chicken curry

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

Food safety advice:
- Make sure to wash your hands and utensils before cooking.
- Store the leftover pulao in the refrigerator to prevent bacterial growth.

Food history:
Khirmohan pulao is a traditional Bengali sweet rice dish that is usually served during festivals and special occasions.

Flavor profiles:
Khirmohan pulao is a sweet and aromatic rice dish with hints of cardamom and rose water.

Serving suggestions:
Serve the pulao hot with raita, pickle, or any spicy curry.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic, Sweet