Rice > India

Kupati Pulao Recipe

Ingredients with Measurements:
- 1 lb. Kupati sausage, sliced
- 2 cups basmati rice, rinsed and drained
- 3 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp. ginger paste
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala
- 2 tbsp. vegetable oil
- Salt, to taste
- Cilantro leaves, chopped (for garnish)

Special equipment needed:
- Large pot with lid
- Wooden spoon

Step-by-step instructions:

1. Heat the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

2. Add the chopped onion and sauté until golden brown.

3. Add the minced garlic and ginger paste and sauté for a minute.

4. Add the sliced Kupati sausage and sauté for 5-7 minutes until browned.

5. Add the coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.

6. Add the rinsed and drained basmati rice to the pot and stir well to coat the rice with the spices.

7. Add 3 cups of water and salt to taste. Bring the mixture to a boil.

8. Reduce the heat to low, cover the pot with a lid, and let the rice cook for 15-20 minutes until the water is absorbed and the rice is tender.

9. Turn off the heat and let the rice sit covered for 5 minutes.

10. Fluff the rice with a fork and transfer to a serving dish.

11. Garnish with chopped cilantro leaves.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 15g

Substitutions for ingredients:
- Kupati sausage can be substituted with any other spicy sausage.
- Basmati rice can be substituted with any other long-grain rice.

Variations:
- Add vegetables like peas, carrots, and bell peppers to the pulao.
- Use chicken or lamb instead of Kupati sausage.

Tips and tricks:
- Rinse the rice well to remove excess starch.
- Use a wooden spoon to stir the rice to prevent it from breaking.
- Let the rice sit covered for 5 minutes after cooking to allow it to absorb any excess moisture.

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

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

Presentation ideas:
- Serve the pulao in a large serving dish with a sprinkle of chopped cilantro leaves.

Garnishes:
- Chopped cilantro leaves

Pairings:
- Raita (yogurt dip)
- Papad (crispy lentil wafers)

Suggested side dishes:
- Naan bread
- Tandoori chicken

Troubleshooting advice:
- If the rice is too dry, add a splash of water and reheat.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate any excess moisture.

Food safety advice:
- Make sure the Kupati sausage is cooked through before adding it to the pulao.

Food history:
- Kupati Pulao is a popular dish in Pakistan and India. It is believed to have originated in the Mughal era.

Flavor profiles:
- Spicy, savory, and aromatic

Serving suggestions:
- Serve the Kupati Pulao as a main dish for lunch or dinner.

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Region: Afghanistan

Taste: Spicy, Tangy, Savory, Aromatic