Ingredients with Measurements:
- 2 cups of basmati rice
- 2 tbsp of ghee
- 1 tsp of cumin seeds
- 1 bay leaf
- 2 cinnamon sticks
- 4 cloves
- 4 cardamom pods
- 1 onion, sliced
- 1 tsp of ginger paste
- 1 tsp of garlic paste
- 1 cup of sugoli (dried green peas)
- 4 cups of water
- Salt to taste
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, heat the ghee over medium heat. Add the cumin seeds, bay leaf, cinnamon sticks, cloves, and cardamom pods. Fry for 1-2 minutes until fragrant.
3. Add the sliced onion and fry until golden brown.
4. Add the ginger paste and garlic paste. Fry for 1-2 minutes until fragrant.
5. Add the sugoli (dried green peas) and fry for 1-2 minutes.
6. Drain the soaked rice and add it to the pot. Fry for 1-2 minutes.
7. Add 4 cups of water and salt to taste. Bring to a boil.
8. Reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes until the rice is cooked and the water has been absorbed.
9. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 6g
Carbohydrates: 64g
Protein: 8g
Substitutions for ingredients:
- You can use fresh green peas instead of sugoli.
- You can use vegetable oil instead of ghee.
Variations:
- You can add chopped carrots and potatoes to the pulao for a more hearty meal.
- You can add raisins and cashews for a sweeter and nuttier flavor.
Tips and Tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- Adjust the amount of water depending on the quality of rice you are using.
Storage Instructions:
Store any leftovers 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 with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro or mint leaves.
Pairings:
Serve the pulao with raita (yogurt dip) and papadum (thin and crispy Indian crackers).
Suggested Side Dishes:
- Chicken tikka masala
- Palak paneer (spinach and cheese curry)
- Aloo gobi (potato and cauliflower curry)
Troubleshooting Advice:
- If the rice is too dry, add a splash of water and cover the pot for a few more minutes.
- If the rice is too wet, remove the lid and cook on high heat for a few more minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before cooking.
- Store any leftovers in the refrigerator and reheat thoroughly before consuming.
Food History:
Sugoli pulao is a traditional Indian dish that originated in the northern region of India. It is a popular dish during the winter months when sugoli (dried green peas) are in season.
Flavor Profiles:
Sugoli pulao is a savory and aromatic dish with hints of cinnamon, cardamom, and cloves.
Serving Suggestions:
Serve the sugoli pulao as a main dish for lunch or dinner.
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Region: Indian