Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons ghee or oil
- 1 onion, sliced
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 3 cloves
- 3 cardamom pods
- 1 bay leaf
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 green chili, chopped
- 1 cup mixed vegetables (carrots, peas, beans, corn)
- 1 teaspoon salt
- 1 teaspoon garam masala
- 1/4 cup chopped cilantro
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 cold water for 30 minutes.
2. In a large pot, heat the ghee or oil over medium heat. Add the sliced onion and sauté until golden brown.
3. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1-2 minutes until fragrant.
4. Add the ginger paste, garlic paste, and green chili. Sauté for 1-2 minutes.
5. Add the mixed vegetables and sauté for 2-3 minutes.
6. Drain the rice and add it to the pot. Sauté for 2-3 minutes until the rice is coated with the spices.
7. Add the water, salt, and garam masala. Stir well.
8. Bring the water to a boil, then 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 is absorbed.
9. Turn off the heat and let the pulao rest for 5 minutes.
10. Fluff the rice with a fork and garnish with chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 65g
Protein: 7g
Fiber: 3g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with vegetable oil or butter.
- Mixed vegetables can be substituted with any vegetables of your choice.
Variations:
- Add cooked chicken, shrimp, or tofu for a protein boost.
- Add raisins, cashews, or almonds for a sweet and nutty flavor.
- Use coconut milk instead of water for a creamy and fragrant pulao.
Tips and tricks:
- Soaking the rice helps to remove excess starch and makes the rice fluffy.
- Use a fork to fluff the rice instead of a spoon to avoid breaking the grains.
- Add a splash of lemon juice or vinegar for a tangy flavor.
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 splash of water to prevent it from drying out.
Presentation ideas:
Serve the pulao in a large bowl or platter and garnish with chopped cilantro and sliced green chili.
Garnishes:
Chopped cilantro, sliced green chili, raisins, cashews, almonds
Pairings:
Raita, cucumber salad, papadum, chutney
Suggested side dishes:
Tandoori chicken, butter chicken, lamb curry
Troubleshooting advice:
- If the rice is too dry, add a splash of water and heat it up on low heat.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the water is absorbed.
Food safety advice:
- Wash your hands before handling food.
- Cook the rice and vegetables thoroughly to avoid foodborne illnesses.
Food history:
Pulao is a popular rice dish in South Asian cuisine, especially in India, Pakistan, and Bangladesh. It is usually served as a main course or as a side dish with curries and other spicy dishes.
Flavor profiles:
The pulao has a fragrant and aromatic flavor from the spices and herbs. It is slightly spicy and savory with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the pulao with raita, cucumber salad, papadum, and chutney for a complete meal.
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Region: Indian