Ingredients with Measurements:
- 2 cups basmati rice
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 cinnamon stick
- 3-4 cloves
- 3-4 green cardamom pods
- 1 black cardamom pod
- 1 bay leaf
- 1 onion, sliced
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- 2 cups water
- 1 cup mixed vegetables (carrots, peas, beans)
- 1/4 cup cashews, chopped
- 1/4 cup raisins
- 1/4 cup pomegranate seeds
- 1/4 cup fresh coriander leaves, chopped
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. Heat oil in a large pot over medium heat. Add cumin seeds, cinnamon stick, cloves, green cardamom pods, black cardamom pod, and bay leaf. Fry for 1-2 minutes until fragrant.
3. Add sliced onion and fry until golden brown.
4. Add ginger-garlic paste and fry for 1-2 minutes until fragrant.
5. Add red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Fry for 1-2 minutes until fragrant.
6. Add mixed vegetables, cashews, and raisins. Fry for 2-3 minutes.
7. Drain the rice and add it to the pot. Fry for 2-3 minutes.
8. Add water and bring to a boil. Reduce heat to low, cover the pot, and simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
9. Remove from heat and let it rest for 5 minutes.
10. Fluff the rice with a fork and transfer to a serving dish.
11. Garnish with pomegranate seeds and fresh coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for frying and low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 6g
Fiber: 3g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can use almonds instead of cashews.
- You can use cranberries instead of raisins.
Variations:
- You can add chicken or lamb to make it a non-vegetarian dish.
- You can add saffron for a more aromatic flavor.
- You can add fried onions for a crispy texture.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffy.
- Use a fork to fluff the rice instead of a spoon to avoid breaking the grains.
- You can add a teaspoon of lemon juice for a tangy flavor.
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 to prevent it from drying out.
Presentation ideas:
- Serve the pulao in a large bowl or platter.
- Garnish with pomegranate seeds and fresh coriander leaves.
Garnishes:
- Pomegranate seeds
- Fresh coriander leaves
Pairings:
- Raita
- Salad
- Pickles
Suggested side dishes:
- Chicken tikka
- Lamb kebab
- Vegetable curry
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, remove the lid and cook on high heat for a few minutes until the water is absorbed.
Food safety advice:
- Wash your hands before cooking.
- Use clean utensils and cookware.
- Cook the rice thoroughly to avoid foodborne illnesses.
Food history:
- Lavangi Pulao is a popular dish from the Indian state of Maharashtra. It is a flavorful and aromatic rice dish that is usually served during special occasions and festivals.
Flavor profiles:
- Lavangi Pulao has a spicy and aromatic flavor with a hint of sweetness from the raisins and pomegranate seeds.
Serving suggestions:
- Serve the Lavangi Pulao hot with your favorite side dishes and garnishes.
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Region: Indian