Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons ghee
- 1 onion, sliced
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 bay leaf
- 1 teaspoon salt
- 2 cups water
- 1/2 cup coconut milk
- 1/2 cup dried tuna flakes (miruhulee boava)
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the basmati rice in cold water until the water runs clear.
2. In a large pot, heat the ghee over medium heat.
3. Add the sliced onion and sauté until golden brown.
4. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1-2 minutes until fragrant.
5. Add the rinsed basmati rice and salt. Stir to combine.
6. Add the water and coconut milk. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover with a lid.
8. Cook for 15-20 minutes or until the rice is tender and the liquid has been absorbed.
9. Remove from heat and let sit for 5 minutes.
10. Fluff the rice with a fork and stir in the dried tuna flakes (miruhulee boava).
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat to sauté and boil, low heat to simmer and cook rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 8g
Carbohydrates: 55g
Protein: 7g
Sodium: 400mg
Fiber: 2g
Substitutions for ingredients:
- Vegetable oil can be used instead of ghee.
- Fresh tuna can be used instead of dried tuna flakes.
- Chicken or vegetable broth can be used instead of water.
Variations:
- Add diced carrots and peas for a vegetable pulao.
- Add raisins and cashews for a sweet and nutty flavor.
- Use quinoa instead of basmati rice for a healthier option.
Tips and Tricks:
- Rinse the basmati rice until the water runs clear to remove excess starch and prevent the rice from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from breaking.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld together.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation Ideas:
Serve the pulao in a large bowl or on a platter. Garnish with fresh herbs or sliced onions.
Garnishes:
Fresh cilantro, sliced green onions, or toasted coconut flakes.
Pairings:
This pulao pairs well with grilled chicken or fish.
Suggested Side Dishes:
Serve with a side of raita (yogurt dip) or a fresh salad.
Troubleshooting Advice:
- If the rice is too dry, add a splash of water and stir.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the liquid has been absorbed.
Food Safety Advice:
Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Pulao is a popular dish in South Asian cuisine and is often served at special occasions and festivals.
Flavor Profiles:
This pulao has a fragrant and savory flavor from the spices and coconut milk, with a subtle umami taste from the dried tuna flakes.
Serving Suggestions:
Serve as a main dish or as a side dish with other South Asian dishes.
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Region: Sri Lankan