Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup tomato puree
- 1/2 cup Pinđur sauce
- 1/4 cup olive oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp paprika
- Salt and pepper 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 cold water for 30 minutes.
2. In a large pot, heat the olive oil over medium heat. Add the cumin seeds and cook until fragrant.
3. Add the chopped onion and garlic to the pot and cook until the onion is translucent.
4. Add the chopped bell peppers to the pot and cook for 5 minutes.
5. Add the tomato puree, Pinđur sauce, coriander powder, paprika, salt, and pepper to the pot. Stir well and cook for 5 minutes.
6. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the sauce.
7. Add the water to the pot and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes.
8. After 20 minutes, turn off the heat and let the rice sit for 5 minutes.
9. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking the vegetables, low heat for simmering the rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 70g
Protein: 8g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of oil instead of olive oil.
- You can use any type of bell pepper instead of red and green bell peppers.
Variations:
- You can add cooked chicken or shrimp to the pulao for extra protein.
- You can add chopped fresh herbs like cilantro or parsley for extra flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffier.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming mushy.
Storage instructions:
- Store any leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pulao, add a little bit of water to the rice and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the pulao in a large bowl or platter.
- Garnish with chopped fresh herbs or sliced green onions.
Pairings:
- Pinđur pulao goes well with raita or yogurt sauce.
Suggested side dishes:
- Serve the pulao with a side of naan bread or pita bread.
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 to evaporate the excess liquid.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store any leftover pulao in the refrigerator and reheat thoroughly before eating.
Food history:
- Pinđur is a traditional Macedonian sauce made with roasted red peppers, eggplant, garlic, and tomato.
Flavor profiles:
- Pinđur pulao has a slightly sweet and smoky flavor from the roasted red peppers and a spicy kick from the paprika.
Serving suggestions:
- Serve the pulao as a main dish for lunch or dinner.
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Region: Indian