Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 cup frozen peas
- 1 onion, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 green cardamom pods
- 1 cinnamon stick
- 2 cloves
- 1 bay leaf
- 2 tablespoons ghee or oil
- Salt to taste
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 water for 30 minutes.
2. In a large pot, heat the ghee or oil over medium heat. Add the cardamom pods, cinnamon stick, cloves, and bay leaf. Fry for 30 seconds.
3. Add the sliced onion and fry until golden brown.
4. Add the minced garlic and grated ginger. Fry for 30 seconds.
5. Add the frozen peas and fry for 1 minute.
6. Drain the soaked rice and add it to the pot. Fry for 2 minutes.
7. Add 4 cups of water and salt to taste. Bring to a boil.
8. 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.
9. Turn off the heat and let the pulao rest for 5 minutes.
10. 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
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 52g
Protein: 6g
Fiber: 2g
Substitutions for ingredients:
- Fresh peas can be used instead of frozen peas.
- Basmati rice can be substituted with any long-grain rice.
- Oil can be used instead of ghee.
Variations:
- Add diced carrots and potatoes for a vegetable pulao.
- Add raisins and cashews for a sweet and nutty flavor.
- Add saffron for a fragrant and colorful pulao.
Tips and tricks:
- Soaking the rice helps to remove excess starch and makes the rice fluffy.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Fluff the rice gently with a wooden spoon to prevent the grains from breaking.
Storage instructions:
- Leftover pulao can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pulao in a microwave-safe dish for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the pulao in a large serving dish garnished with fresh cilantro.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Fried onions
- Sliced tomatoes
Pairings:
- Raita
- Pickles
- Papadum
Suggested side dishes:
- Chicken tikka
- Paneer tikka
- Vegetable samosas
Troubleshooting advice:
- If the rice is too dry, add a splash of water and cover the pot for a few minutes.
- If the rice is too wet, remove the lid and let it cook for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Pulao is a popular rice dish in India and is often served at weddings and other special occasions.
Flavor profiles:
- The pulao has a fragrant and savory flavor with a hint of sweetness from the peas.
Serving suggestions:
- Serve the pulao as a main dish with a side of raita and papadum.
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Region: Indian