Ingredients with Measurements:
- 1 cup of Sutar Feni (vermicelli)
- 1 cup of Basmati rice
- 1 onion, sliced
- 2 green chilies, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon of cumin seeds
- 1 bay leaf
- 2 cardamom pods
- 2 cloves
- 1 cinnamon stick
- 1 teaspoon of salt
- 2 tablespoons of ghee (clarified butter)
- 3 cups of water
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. In a large pot, heat the ghee over medium heat.
3. Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick. Fry for 1 minute until fragrant.
4. Add the sliced onions, green chilies, garlic, and ginger. Fry for 2-3 minutes until the onions are translucent.
5. Add the Sutar Feni and fry for 2-3 minutes until it turns golden brown.
6. Add the soaked rice and fry for 2-3 minutes until it is coated with the spices.
7. Add 3 cups of water and salt. Stir well.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Cook for 15-20 minutes 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 wooden spoon and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 8g
Carbohydrates: 50g
Protein: 6g
Fiber: 2g
Substitutions for ingredients:
- You can use regular vermicelli instead of Sutar Feni.
- You can use vegetable oil instead of ghee.
Variations:
- You can add vegetables like peas, carrots, and potatoes to the pulao.
- You can add chicken or shrimp to make it a non-vegetarian dish.
Tips and tricks:
- Soaking the rice before cooking helps it cook faster and evenly.
- Frying the Sutar Feni before adding the rice gives it a nutty flavor and prevents it from getting mushy.
- Use a wooden spoon to fluff the rice to prevent it from getting mashed.
Storage instructions:
Store leftover pulao in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pulao in a microwave or on the stovetop with a little bit of water or broth to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large bowl or platter. Garnish with chopped cilantro or mint leaves.
Garnishes:
Chopped cilantro or mint leaves
Pairings:
Serve the pulao with raita (yogurt dip), papad (crispy flatbread), or pickle.
Suggested side dishes:
- Vegetable curry
- Chicken curry
- Shrimp curry
Troubleshooting advice:
- If the pulao is too dry, add a little bit of water or broth and mix well.
- If the pulao is too wet, cook it uncovered for a few more minutes until the water is absorbed.
Food safety advice:
- Wash your hands before handling food.
- Make sure the rice is cooked thoroughly to prevent foodborne illness.
Food history:
Sutar Feni Pulao is a popular dish in the Indian state of West Bengal. It is a fusion of Bengali and Mughlai cuisine.
Flavor profiles:
Sutar Feni Pulao has a nutty and aromatic flavor from the spices and Sutar Feni.
Serving suggestions:
Serve the pulao as a main dish for lunch or dinner.
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Region: Indian