Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup chopped padduni leaves
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 3 tbsp ghee
- 4 cups water
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. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds and fry until they start to sizzle.
3. Add the sliced onions and fry until they turn golden brown.
4. Add the minced garlic and ginger paste and fry for 1 minute.
5. Add the coriander powder, garam masala, and salt. Fry for 1 minute.
6. Add the chopped padduni leaves and fry for 2 minutes.
7. Drain the soaked rice and add it to the pot. Stir until the rice is coated with the spices.
8. Add 4 cups of water and bring to a boil.
9. Reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes or until the rice is cooked and the water has been absorbed.
10. Remove the pot from the heat and let it sit for 5 minutes.
11. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for frying, low heat for cooking rice
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 52g
Protein: 5g
Substitutions for ingredients:
- Padduni leaves can be substituted with spinach or kale.
- Ghee can be substituted with vegetable oil or butter.
Variations:
- Add chopped vegetables like carrots, peas, or bell peppers for a more colorful and nutritious pulao.
- Add cooked chicken or shrimp for a protein-packed meal.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Use a pot with a tight-fitting lid to prevent steam from escaping.
- Fluff the rice gently with a wooden spoon to avoid breaking the grains.
Storage instructions:
Leftover padduni pulao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave the pulao for 1-2 minutes or heat it up in a pan with a little bit of water.
Presentation ideas:
Serve the padduni pulao in a large bowl or platter. Garnish with fresh cilantro leaves and sliced onions.
Garnishes:
Fresh cilantro leaves, sliced onions
Pairings:
Padduni pulao pairs well with raita (yogurt dip) and papad (crispy Indian crackers).
Suggested side dishes:
- Chicken tikka masala
- Chana masala (chickpea curry)
- Aloo gobi (potato and cauliflower curry)
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes until the water has evaporated.
Food safety advice:
- Wash your hands thoroughly before handling food.
- Make sure to cook the rice and vegetables to a safe temperature of 165°F (74°C).
Food history:
Padduni pulao is a traditional rice dish from the Indian state of Uttar Pradesh. It is made with fragrant basmati rice and padduni leaves, which are a type of edible leafy green that grows in the region.
Flavor profiles:
Padduni pulao is a flavorful and aromatic rice dish with a slightly bitter and earthy taste from the padduni leaves. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the padduni pulao as a main dish for lunch or dinner. It can also be served as a side dish with other Indian curries and dishes.
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Region: Indian