Ingredients with Measurements:
- 2 cups Basmati rice
- 1/2 cup green peas
- 1/2 cup chopped carrots
- 1/2 cup chopped beans
- 1/2 cup chopped potatoes
- 1/2 cup chopped onions
- 1/4 cup oil
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 bay leaves
- 2 cinnamon sticks
- 4 cloves
- 4 green cardamom pods
- 1 tsp salt
- 4 cups water
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. Heat oil in a large pot over medium heat. Add cumin seeds, bay leaves, cinnamon sticks, cloves, and green cardamom pods. Fry for 30 seconds.
3. Add chopped onions and fry until golden brown.
4. Add ginger paste and garlic paste. Fry for 1 minute.
5. Add chopped vegetables and fry for 5 minutes.
6. Drain the rice and add it to the pot. Fry for 2 minutes.
7. Add water and salt. Stir gently.
8. Cover the pot with a lid and cook on low heat for 20 minutes or until the rice is cooked.
9. Turn off the heat and let the rice sit for 5 minutes.
10. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 6g
Sodium: 400mg
Fiber: 4g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can use ghee instead of oil.
Variations:
- You can add raisins and cashews for a sweeter taste.
- You can add saffron for a more aromatic flavor.
Tips and tricks:
- Soaking the rice in water helps to remove excess starch and makes the rice fluffy.
- Fry the rice for a few minutes before adding water to prevent the rice from sticking together.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
Storage instructions:
Store the 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.
Presentation ideas:
Serve the pulao in a large bowl or on a platter.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve the pulao with raita or yogurt.
Suggested side dishes:
Serve the pulao with chicken curry or vegetable curry.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes.
Food safety advice:
Make sure to wash your hands and all utensils before cooking.
Food history:
Tarasari Pulao is a popular rice dish from the Indian subcontinent.
Flavor profiles:
Tarasari Pulao is a savory and aromatic rice dish with a blend of spices and vegetables.
Serving suggestions:
Serve the pulao as a main dish for lunch or dinner.
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Region: Indian