Ingredients with Measurements:
- 1 cup Kwati beans (mixed beans)
- 2 cups Basmati rice
- 2 tablespoons ghee
- 1 onion, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 4 cups water
Special equipment needed:
- Pressure cooker
- Large mixing bowl
Step-by-step instructions:
1. Rinse the Kwati beans thoroughly and soak them in water overnight.
2. In a pressure cooker, add the soaked Kwati beans and 4 cups of water. Cook on high pressure for 10 minutes.
3. Once the pressure is released, remove the beans from the cooker and set them aside.
4. In a separate pan, heat ghee and add cumin seeds. Once they start to splutter, add chopped onions and ginger-garlic paste. Sauté until the onions turn golden brown.
5. Add coriander powder, garam masala, red chili powder, and salt to the pan. Mix well and cook for 2-3 minutes.
6. Add the cooked Kwati beans to the pan and mix well with the spices.
7. Wash the Basmati rice and add it to the pan. Mix well with the beans and spices.
8. Add 4 cups of water to the pan and bring it to a boil.
9. Once the water starts boiling, cover the pan with a lid and cook on low heat for 20-25 minutes.
10. Once the rice is cooked, turn off the heat and let it rest for 5 minutes.
11. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 5g
Carbohydrates: 65g
Protein: 10g
Substitutions for ingredients:
- You can use any type of mixed beans instead of Kwati beans.
- You can use vegetable oil instead of ghee.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the pulao.
- You can add paneer or tofu to make it a vegetarian protein-rich dish.
Tips and tricks:
- Soak the Kwati beans overnight to reduce the cooking time.
- Use a pressure cooker to cook the beans faster.
- Use Basmati rice for a fragrant and fluffy pulao.
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 the stovetop with a little water.
Presentation ideas:
Serve the Kwati pulao in a large serving bowl and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Raita, papad, and pickle
Suggested side dishes:
Mixed vegetable curry, chicken curry, or dal
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the rice is overcooked, reduce the cooking time in the next batch.
Food safety advice:
Make sure to rinse the Kwati beans thoroughly before soaking them overnight.
Food history:
Kwati is a traditional Nepali dish made with mixed beans. It is usually prepared during festivals and special occasions.
Flavor profiles:
The Kwati pulao has a spicy and aromatic flavor with a nutty taste from the mixed beans.
Serving suggestions:
Serve the Kwati pulao as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Nepali