Rice > India > Bengali

Panch Phoron Pulao Recipe

Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons ghee
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 bay leaves
- 1 cinnamon stick
- 4 green cardamom pods
- 4 cloves
- 1 teaspoon panch phoron (a Bengali spice blend consisting of equal parts of cumin seeds, fennel seeds, mustard seeds, nigella seeds, and fenugreek seeds)
- 1 onion, sliced
- 1 tablespoon ginger-garlic paste
- 1 green chili, sliced
- 1/4 cup raisins
- 1/4 cup cashews
- 1/4 cup peas
- 1/4 cup carrots, diced

Special equipment needed:
- Large pot with a tight-fitting 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 over medium heat. Add the bay leaves, cinnamon stick, green cardamom pods, cloves, and panch phoron. Sauté for 1-2 minutes until fragrant.

3. Add the sliced onion, ginger-garlic paste, and green chili. Sauté for 2-3 minutes until the onion is translucent.

4. Drain the soaked rice and add it to the pot. Sauté for 2-3 minutes until the rice is coated with the spices.

5. Add the water, salt, and sugar. Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-20 minutes until the rice is cooked and the water has been absorbed.

6. In a separate pan, heat a tablespoon of ghee over medium heat. Add the raisins and cashews. Sauté for 1-2 minutes until the cashews are golden brown and the raisins are plump.

7. Add the peas and carrots to the pot of rice. Stir gently to combine. Cover the pot and simmer for an additional 5-10 minutes until the vegetables are cooked.

8. Fluff the rice with a fork. Transfer to a serving dish and top with the sautéed raisins, cashews, and vegetables.


Time:
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 60g
Protein: 6g
Fiber: 2g

Substitutions for ingredients:
- You can substitute vegetable oil for ghee.
- You can substitute any type of rice for basmati rice.
- You can substitute any type of nuts or dried fruits for cashews and raisins.

Variations:
- You can add other vegetables such as potatoes, bell peppers, or green beans.
- You can add cooked chicken or shrimp for a non-vegetarian version.
- You can add saffron for a more luxurious version.

Tips and tricks:
- Soaking the rice helps to remove excess starch and ensures that the rice cooks evenly.
- Use a tight-fitting lid to prevent steam from escaping and to ensure that the rice cooks evenly.
- Fluff the rice with a fork to prevent it from becoming mushy.
- You can adjust the amount of panch phoron according to your taste.

Storage instructions:
Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, transfer the pulao to a microwave-safe dish and microwave on high for 1-2 minutes until heated through.

Presentation ideas:
Serve the pulao in a large serving dish garnished with fresh cilantro.

Garnishes:
Fresh cilantro

Pairings:
Panch phoron pulao pairs well with raita (a yogurt-based side dish) and papad (a crispy Indian flatbread).

Suggested side dishes:
Raita and papad

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir gently.
- If the rice is too wet, remove the lid and cook for an additional 5-10 minutes until the water has been absorbed.

Food safety advice:
- Use clean utensils and cookware to prevent contamination.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Panch phoron is a spice blend that originated in the eastern region of India, particularly in Bengal. It is commonly used in Bengali cuisine to flavor dishes such as dal, vegetables, and rice.

Flavor profiles:
Panch phoron adds a unique flavor to the pulao, with a combination of earthy, nutty, and slightly bitter notes.

Serving suggestions:
Serve the pulao as a main dish or as a side dish with other Indian dishes.

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Region: Indian

Taste: Spicy, Savory, Aromatic, Tangy, Nutty