Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 bay leaf
- 2 cups water
- Salt to taste
Special equipment needed:
- Large pot with lid
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. Heat the oil in a large pot over medium heat. Add the sliced onions and cook until golden brown.
3. Add the cumin seeds, coriander seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Cook for 1-2 minutes until fragrant.
4. Drain the rice and add it to the pot. Stir to coat the rice with the spices and onions.
5. Add 2 cups of water and salt to taste. Bring to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
6. Cook for 15-20 minutes until the rice is tender and the water has been absorbed.
7. Fluff the rice with a fork and remove the cinnamon stick, cloves, cardamom pods, and bay leaf before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking onions and spices
- Low heat for cooking rice
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 7g
- Carbohydrates: 57g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- Vegetable oil can be substituted with ghee or butter
- Basmati rice can be substituted with any long-grain rice
Variations:
- Add vegetables such as peas, carrots, or potatoes to the pulao
- Add chicken or lamb for a meat version of the dish
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice
- Use a tight-fitting lid to prevent steam from escaping during cooking
- Fluff the rice with a fork to prevent it from becoming mushy
Storage instructions:
- Store leftover pulao in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat pulao in the microwave or on the stovetop with a splash of water to prevent it from drying out
Presentation ideas:
- Serve the pulao in a large serving dish with a sprinkle of fresh herbs on top
Garnishes:
- Fresh cilantro or parsley
Pairings:
- Raita or yogurt dip
- Pickles or chutneys
Suggested side dishes:
- Tandoori chicken or lamb
- Naan bread or roti
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 cook the rice to an internal temperature of 165°F to prevent foodborne illness
Food history:
- Saren Pulao is a traditional rice dish from Afghanistan
Flavor profiles:
- Warm and aromatic spices such as cumin, coriander, and cinnamon give the pulao a rich and complex flavor
Serving suggestions:
- Serve the pulao as a main dish with a side of protein and vegetables
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Region: Indian