Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup green mung beans
- 1 onion, chopped
- 1 tomato, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tbsp ghee
- Salt to taste
- 4 cups water
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the rice and mung beans separately and soak them in water for 30 minutes.
2. Heat ghee in a pressure cooker and add cumin seeds.
3. Once the cumin seeds start to splutter, add chopped onion, garlic, and ginger. Saute until the onions turn translucent.
4. Add chopped tomatoes and cook until they turn soft.
5. Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
6. Drain the water from the rice and mung beans and add them to the pressure cooker. Mix well.
7. Add 4 cups of water and mix well.
8. Close the pressure cooker and cook on high heat until 2 whistles. Then, reduce the heat and cook for another 10 minutes.
9. Turn off the heat and let the pressure release naturally.
10. Open the pressure cooker and fluff the pulao with a fork.
11. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
High heat for pressure cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 5g
Carbohydrates: 65g
Protein: 12g
Substitutions for ingredients:
- You can use brown rice instead of basmati rice.
- You can use any other type of beans instead of mung beans.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the pulao.
- You can add paneer or tofu for a vegetarian version.
Tips and tricks:
- Soaking the rice and mung beans helps to cook them faster.
- Use a fork to fluff the pulao to avoid breaking the rice grains.
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 bit of water.
Presentation ideas:
Serve the pulao in a bowl or on a plate with a side of raita or yogurt.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve with a side of raita or yogurt.
Suggested side dishes:
- Vegetable curry
- Chicken curry
- Dal
Troubleshooting advice:
- If the pulao is too dry, add a little bit of water and mix well.
- If the pulao is too wet, cook for a few more minutes with the lid open.
Food safety advice:
Make sure to wash the rice and mung beans thoroughly before cooking.
Food history:
Malaka Pulao is a traditional Indian dish that originated in the state of Maharashtra.
Flavor profiles:
Malaka Pulao is a flavorful and aromatic dish with a mix of spices and herbs.
Serving suggestions:
Serve hot with a side of raita or yogurt.
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Region: Indian