Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1/2 cup tamarind paste
- 1/4 cup jaggery
- 1/4 cup oil
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 1/4 cup cashews
- 1/4 cup raisins
- 1/4 cup chopped fresh coriander leaves
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 cold water for 30 minutes.
2. In a small bowl, mix the tamarind paste and jaggery together until the jaggery dissolves.
3. In a spice grinder or mortar and pestle, grind the cumin seeds, fennel seeds, mustard seeds, and coriander seeds into a fine powder.
4. In a large pot, heat the oil over medium heat. Add the ground spices and cook for 1-2 minutes until fragrant.
5. Add the tamarind-jaggery mixture, turmeric powder, red chili powder, and salt to the pot. Stir well.
6. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the spice mixture.
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 15-20 minutes until the rice is cooked and the water has been absorbed.
8. In a small pan, toast the cashews and raisins over medium heat until the cashews are golden brown and the raisins are plump.
9. Once the rice is cooked, fluff it with a fork and stir in the toasted cashews, raisins, and chopped fresh coriander leaves.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 10g
Carbohydrates: 70g
Protein: 8g
Substitutions for ingredients:
- Brown rice or quinoa can be used instead of basmati rice.
- Brown sugar can be used instead of jaggery.
- Almonds or peanuts can be used instead of cashews.
- Dried cranberries or chopped apricots can be used instead of raisins.
Variations:
- Add diced vegetables such as carrots, peas, or bell peppers to the rice for a more colorful and nutritious dish.
- Use different spices such as cinnamon, cardamom, or cloves for a different flavor profile.
- Add cooked chicken, lamb, or shrimp to the rice for a protein boost.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Toasting the cashews and raisins adds extra flavor and texture to the dish.
- Adjust the amount of red chili powder to your desired level of spiciness.
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 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 and garnish with fresh coriander leaves and toasted cashews.
Garnishes:
Fresh coriander leaves and toasted cashews
Pairings:
- Raita (yogurt dip) or cucumber salad
- Grilled chicken or lamb kebabs
- Mango lassi (yogurt drink)
Suggested side dishes:
- Naan bread or roti
- Papadum (crispy lentil wafers)
- Chutney or pickle
Troubleshooting advice:
- If the rice is too dry, add a splash of water and gently stir to moisten it.
- If the rice is too wet, remove the lid and cook for a few more minutes until the excess water has evaporated.
Food safety advice:
- Make sure to wash your hands and all utensils before cooking.
- Store leftover pulao in the refrigerator within 2 hours of cooking.
Food history:
Saunth Ka Pulao is a traditional Indian rice dish that originated in the northern region of India. It is typically served during special occasions and festivals.
Flavor profiles:
Saunth Ka Pulao is a sweet and tangy rice dish with a blend of warm spices such as cumin, fennel, and coriander.
Serving suggestions:
Serve the pulao as a main dish for lunch or dinner, or as a side dish for a larger meal.
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Region: Indian