Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 onion, sliced
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp nigella seeds
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 bay leaf
- 2 tbsp ghee
- Salt to taste
Special equipment needed:
- Large pot with lid
- Spice grinder or mortar and pestle
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a spice grinder or mortar and pestle, grind the cumin, coriander, fennel, mustard, and nigella seeds together into a fine powder.
3. In a large pot, heat the ghee over medium heat. Add the sliced onion and sauté until golden brown.
4. Add the ground spice mixture, cinnamon stick, cloves, cardamom pods, and bay leaf to the pot. Stir for 1-2 minutes until fragrant.
5. Drain the soaked rice and add it to the pot. Stir to coat the rice with the spices.
6. Add 4 cups of water and salt to taste. Bring to a boil, then reduce heat to low and cover the pot with a lid.
7. Cook for 15-20 minutes, or until the rice is tender and the water has been absorbed.
8. Remove the pot from heat and let it sit covered for 5 minutes.
9. Fluff the rice with a fork and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for sautéing onions and spices
- Low heat for cooking rice
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 8g
- Carbohydrates: 62g
- Protein: 6g
Substitutions for ingredients:
- Can substitute vegetable oil for ghee
- Can substitute brown rice for basmati rice
Variations:
- Add diced vegetables such as carrots, peas, or bell peppers to the pot before cooking the rice
- Add cooked chicken or shrimp to the pot after cooking the rice for a protein boost
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice
- Use a fork to fluff the rice instead of a spoon to avoid crushing the grains
Storage instructions:
- Store leftover pulao 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 in a large bowl or platter with fresh herbs such as cilantro or parsley sprinkled on top
Garnishes:
- Sliced almonds or cashews
- Raisins or dried cranberries
- Sliced green onions
Pairings:
- Raita (yogurt sauce)
- Chutney
- Pickles
Suggested side dishes:
- Grilled or roasted vegetables
- Naan bread
- Lentil soup
Troubleshooting advice:
- If the rice is still undercooked after the water has been absorbed, add a splash of water and continue cooking until tender
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw ingredients
- Store leftovers promptly in the refrigerator to prevent bacterial growth
Food history:
- Panchuker Pulao is a traditional rice dish from the Indian subcontinent, typically made with a blend of five spices known as panch phoron
Flavor profiles:
- Warm and aromatic with a blend of savory and slightly sweet spices
Serving suggestions:
- Serve as a main dish or as a side dish with other Indian-inspired dishes
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Region: Indian