Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 cup milk
- 1 cup malai (cream)
- 1 onion, sliced
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp salt
- 1/2 tsp garam masala
- 2 tbsp ghee (clarified butter)
- 1/4 cup cashews, chopped
- 1/4 cup raisins
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 water for 30 minutes.
2. In a large pot, heat ghee over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onions and green chilies. Sauté until onions turn golden brown.
4. Add ginger and garlic paste. Sauté for a minute.
5. Add soaked rice and sauté for 2-3 minutes.
6. Add water, milk, and malai. Mix well.
7. Add salt and garam masala. Mix well.
8. Bring the mixture to a boil. Reduce heat to low and cover the pot with a lid.
9. Cook for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
10. In a separate pan, roast cashews and raisins until golden brown.
11. Add the roasted cashews and raisins to the cooked rice. Mix well.
12. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 65g
Protein: 8g
Sodium: 500mg
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with butter or oil.
- Cashews and raisins can be substituted with any nuts and dried fruits.
Variations:
- Add vegetables like peas, carrots, and potatoes to make it a vegetable pulao.
- Add chicken or lamb to make it a meat pulao.
- Add saffron for a fragrant and colorful pulao.
Tips and Tricks:
- Soaking the rice helps to cook it evenly and prevents it from sticking together.
- Use a wooden spoon to stir the rice to prevent it from breaking.
- Use a heavy-bottomed pot to prevent the rice from burning.
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.
Presentation Ideas:
Serve the pulao in a large serving dish with a garnish of chopped cilantro.
Garnishes:
Chopped cilantro, fried onions, and sliced almonds.
Pairings:
Raita, salad, and pickle.
Suggested Side Dishes:
Chicken tikka, lamb kebab, and vegetable curry.
Troubleshooting Advice:
- If the rice is too dry, add a little water or milk 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 your hands before handling food.
- Use clean utensils and cookware.
- Cook the rice thoroughly to prevent foodborne illnesses.
Food History:
Malaiyo Ka Pulao is a traditional Indian rice dish that originated in the Mughal era.
Flavor Profiles:
The pulao has a creamy and rich flavor with a hint of spice.
Serving Suggestions:
Serve the pulao as a main course for lunch or dinner.
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Region: Indian