Ingredients with Measurements:
- 1 cup Sinki (dried ferns)
- 1 cup Basmati rice
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 bay leaf
- 2 green cardamom pods
- 2 cloves
- 1 cinnamon stick
- 1 onion, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 green chili, chopped
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 cups water
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the Sinki and soak it in water for 30 minutes. Drain and keep aside.
2. Rinse the rice and soak it in water for 30 minutes. Drain and keep aside.
3. Heat ghee in a pressure cooker and add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Saute for a few seconds.
4. Add chopped onion and saute until it turns golden brown.
5. Add ginger paste, garlic paste, and green chili. Saute for a minute.
6. Add coriander powder, cumin powder, turmeric powder, and salt. Mix well.
7. Add soaked Sinki and rice. Mix well.
8. Add 2 cups of water and mix well.
9. Close the pressure cooker and cook for 2 whistles on high flame.
10. Turn off the flame and let the pressure release naturally.
11. Open the pressure cooker and fluff the pulao with a fork.
12. Serve hot with raita or any side dish of your choice.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
High flame for pressure cooking
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 50g
Protein: 6g
Substitutions for ingredients:
- Sinki can be substituted with any other dried vegetable or mushroom.
- Ghee can be substituted with oil or butter.
- Basmati rice can be substituted with any other long-grain rice.
Variations:
- You can add vegetables like carrots, peas, and beans to make it a vegetable pulao.
- You can add chicken or mutton to make it a non-vegetarian pulao.
Tips and tricks:
- Soak the Sinki and rice for at least 30 minutes to ensure even cooking.
- Use a pressure cooker for faster and easier cooking.
- Fluff the pulao with a fork to avoid breaking the rice grains.
Storage instructions:
Store the leftover pulao in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pulao in a microwave or on a stovetop with a little water to prevent it from drying out.
Presentation ideas:
Serve the pulao in a serving dish and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Raita, pickle, papad
Suggested side dishes:
Chicken curry, mutton curry, vegetable curry
Troubleshooting advice:
- If the pulao is too dry, add a little water and mix well.
- If the pulao is too wet, cook for a few more minutes without the lid.
Food safety advice:
- Soak the Sinki and rice in clean water to avoid any contamination.
- Use a clean and dry pressure cooker.
Food history:
Sinki Pulao is a traditional dish from the state of Himachal Pradesh in India. It is made with dried ferns and rice, which are easily available in the hilly regions.
Flavor profiles:
The Sinki Pulao has a mild and earthy flavor with a hint of spices.
Serving suggestions:
Serve the Sinki Pulao hot with raita and pickle for a complete meal.
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