Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 tablespoon ghee
- 1 tablespoon oil
- 1 onion, sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 1 bay leaf
- 1 teaspoon salt
- 1/2 cup frozen peas
- 1/2 cup chopped carrots
- 1/2 cup chopped green beans
- 1/2 cup chopped bell pepper
- 1/4 cup chopped cashews
- 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 cold water for 30 minutes.
2. In a large pot, heat the ghee and oil over medium heat. Add the sliced onion and sauté until golden brown.
3. Add the cumin seeds, coriander seeds, fennel seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 1-2 minutes until fragrant.
4. Drain the rice and add it to the pot. Sauté for 2-3 minutes until the rice is coated with the spices.
5. Add the water and salt. Bring to a boil, then reduce the heat to low and cover the pot with a lid.
6. Cook for 15-20 minutes until the rice is tender and the water has been absorbed.
7. In a separate pan, sauté the frozen peas, chopped carrots, chopped green beans, chopped bell pepper, chopped cashews, and raisins for 5-7 minutes until tender.
8. Fluff the rice with a wooden spoon and add the sautéed vegetables and nuts. Mix well.
9. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 62g
Protein: 7g
Sodium: 400mg
Fiber: 4g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of oil instead of ghee.
- You can use any type of nuts instead of cashews.
- You can use any type of dried fruit instead of raisins.
Variations:
- You can add cooked chicken, shrimp, or tofu for a protein boost.
- You can add different vegetables such as corn, zucchini, or mushrooms.
- You can add different spices such as turmeric, paprika, or ginger.
Tips and tricks:
- Soaking the rice helps to remove excess starch and makes it fluffier.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- You can add a pinch of saffron for a more luxurious flavor.
Storage instructions:
- Store any leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pulao in the microwave or on the stovetop with a splash of water.
Presentation ideas:
- Serve the pulao in a large bowl or platter.
- Garnish with fresh herbs such as cilantro or parsley.
Pairings:
- Serve with raita, chutney, or yogurt.
Suggested side dishes:
- Naan bread or roti.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the rice is too wet, remove the lid and cook for a few more minutes until the water has evaporated.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store any leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
- Pulao is a popular dish in Indian, Pakistani, and Middle Eastern cuisine.
Flavor profiles:
- The pulao has a fragrant and slightly sweet flavor from the spices and raisins.
Serving suggestions:
- Serve the pulao as a main dish or as a side dish with other Indian dishes.
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Region: Indian