Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 medium-sized lauki (bottle gourd), peeled and diced
- 1 onion, thinly sliced
- 2 green chilies, slit
- 1 tsp cumin seeds
- 2 bay leaves
- 2 cloves
- 2 green cardamom pods
- 1 cinnamon stick
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp ghee
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or a heavy-bottomed pot with a tight-fitting lid
Step-by-step instructions:
1. Wash the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. Heat ghee in a pressure cooker or a heavy-bottomed pot. Add cumin seeds, bay leaves, cloves, green cardamom pods, and cinnamon stick. Fry for a few seconds until fragrant.
3. Add sliced onions and green chilies. Fry until the onions turn golden brown.
4. Add ginger paste and garlic paste. Fry for a minute.
5. Add diced lauki and fry for 2-3 minutes.
6. Add coriander powder, cumin powder, turmeric powder, and salt. Mix well.
7. Drain the soaked rice and add it to the pressure cooker or pot. Fry for a minute.
8. Add 2 cups of water and mix well.
9. Close the pressure cooker lid and cook on high heat until 2 whistles. If using a pot, cover with a tight-fitting lid and cook on low heat for 15-20 minutes.
10. Turn off the heat and let the pressure release naturally. Open the lid and fluff the rice with a fork.
11. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Cook on high heat until 2 whistles in a pressure cooker. Cook on low heat for 15-20 minutes in a pot.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250 kcal
Carbohydrates: 45 g
Protein: 5 g
Fat: 5 g
Sodium: 500 mg
Potassium: 300 mg
Fiber: 2 g
Sugar: 2 g
Substitutions for ingredients:
- You can use any other type of rice instead of basmati rice.
- You can use any other type of gourd instead of lauki.
Variations:
- You can add vegetables like carrots, peas, and beans to the pulao.
- You can add paneer or tofu for a protein boost.
- You can add nuts like cashews or almonds for a crunch.
Tips and tricks:
- Soak the rice for at least 30 minutes to get fluffy rice.
- Use a heavy-bottomed pot or a pressure cooker with a tight-fitting lid to prevent the rice from sticking to the bottom.
- Use fresh spices for a fragrant pulao.
- Adjust the amount of green chilies 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 bowl or a plate. Garnish with fresh coriander leaves.
Garnishes:
Garnish with fresh coriander leaves.
Pairings:
Serve the pulao with raita, pickle, or papad.
Suggested side dishes:
Serve the pulao with dal or any curry of your choice.
Troubleshooting advice:
- If the rice is too dry, add a little water and cook for a few more minutes.
- If the rice is too wet, cook for a few more minutes without the lid.
Food safety advice:
- Wash the rice and vegetables thoroughly before using.
- Cook the pulao until the rice is fully cooked and the vegetables are tender.
Food history:
Lauki ka pulao is a popular North Indian dish that is made with rice and bottle gourd. It is a simple and nutritious one-pot meal that is easy to make.
Flavor profiles:
Lauki ka pulao has a mild and aromatic flavor with a hint of spices.
Serving suggestions:
Serve the 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: Indian