Ingredients with Measurements:
- 2 cups of basmati rice
- 1 cup of green peas
- 1 cup of chopped carrots
- 1 cup of chopped potatoes
- 1 cup of chopped onions
- 1/2 cup of cashews
- 1/4 cup of raisins
- 2 tablespoons of ghee
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of garam masala
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- Salt to taste
- 4 cups of water
Special equipment needed:
- Large pot with a 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 the ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add the chopped carrots and potatoes and sauté for 5 minutes.
5. Add the green peas, cashews, raisins, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well and cook for 2 minutes.
6. Drain the soaked rice and add it to the pot. Mix well and cook for 2 minutes.
7. Add 4 cups of water and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and let it cook for 20 minutes or until the rice is cooked and the water has evaporated.
8. Turn off the heat and let the pulao rest for 5 minutes.
9. Fluff the rice with a wooden spoon and serve hot.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for sautéing
- Low heat for cooking the pulao
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 400
- Total fat: 12g
- Total carbohydrates: 70g
- Protein: 8g
Substitutions for ingredients:
- You can use any vegetables of your choice instead of carrots, potatoes, and green peas.
- You can use any nuts of your choice instead of cashews.
- You can use any dried fruits of your choice instead of raisins.
Variations:
- You can add paneer or tofu to make it a vegetarian protein-rich meal.
- You can add chicken or shrimp to make it a non-vegetarian meal.
- You can add coconut milk to make it a creamy pulao.
Tips and tricks:
- Soak the rice for 30 minutes to make it fluffy.
- Use a large pot with a lid to cook the pulao.
- Fluff the rice with a wooden spoon to avoid breaking the 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 water to make it moist.
Presentation ideas:
- Serve the pulao in a large bowl or platter.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves
Pairings:
- Raita (yogurt dip)
- Pickles
- Papad (crispy lentil wafers)
Suggested side dishes:
- Vegetable curry
- Chicken curry
- Shrimp curry
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the rice is overcooked, reduce the cooking time in the next batch.
Food safety advice:
- Wash your hands before handling food.
- Use clean utensils and cookware.
- Cook the pulao until the rice is fully cooked and the water has evaporated.
Food history:
- Musulupu Pulao is a traditional Indian rice dish that originated in the state of Andhra Pradesh.
Flavor profiles:
- Musulupu Pulao is a flavorful and aromatic rice dish that has a perfect balance of spices and vegetables.
Serving suggestions:
- Serve the pulao hot with raita, pickles, and papad.
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Region: Indian