Ingredients with Measurements:
- 1 cup basmati rice
- 1 pound boneless chicken, cut into small pieces
- 1 large onion, sliced
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 2 tablespoons ghee
- Salt to taste
- 2 cups water
- 1/4 cup fried onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
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 vegetable oil and ghee over medium heat. Add the cumin seeds and let them splutter.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the ginger-garlic paste and sauté for a minute.
5. Add the chicken pieces and sauté until they are browned on all sides.
6. Add the coriander powder, red chili powder, garam masala powder, turmeric powder, and salt. Mix well.
7. Drain the soaked rice and add it to the pot. Mix well.
8. Add 2 cups of water and bring the mixture 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 is absorbed.
10. Turn off the heat and let the pulao rest for 5 minutes.
11. Fluff the rice with a fork and transfer it to a serving dish.
12. Garnish with fried onions, chopped cilantro, and chopped mint leaves.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use olive oil instead of vegetable oil.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the pulao.
- You can add raisins and cashews for a sweet and nutty flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffy.
- Use a wooden spoon to stir the pulao to prevent the rice from breaking.
- You can add a pinch of saffron to the pulao for a fragrant flavor.
Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in the microwave or on the stovetop with a little water.
Presentation ideas:
Serve the pulao in a large serving dish and garnish with fried onions, chopped cilantro, and chopped mint leaves.
Garnishes:
Fried onions, chopped cilantro, and chopped mint leaves.
Pairings:
Serve the pulao with raita, salad, or pickle.
Suggested side dishes:
- Chicken tikka
- Tandoori chicken
- Vegetable samosas
Troubleshooting advice:
- If the pulao is too dry, add a little water and cook for a few more minutes.
- If the pulao is too wet, remove the lid and cook on high heat until the water is absorbed.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store the leftover pulao in the refrigerator to prevent bacterial growth.
Food history:
Sarburma pulao is a popular dish in the northern regions of India and Pakistan. It is a flavorful rice dish that is often served at weddings and special occasions.
Flavor profiles:
Sarburma pulao is a spicy and aromatic dish that is flavored with ginger, garlic, and a blend of Indian spices.
Serving suggestions:
Serve the pulao as a main course with raita, salad, or pickle.
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Region: Indian