AFGHANI KABLI PULAO
This is a delicious kabli pulao made in a pressure cooker. The rice gets infused with flavor and has the perfect texture. This is a must-try! You can also prepare this on your stove top.
Provided by chanty475
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h39m
Yield 6
Number Of Ingredients 19
Steps:
- Soak the rice in cool water for 5 minutes. Rinse until water runs clear.
- Place 4 cardamom pods on a cutting board and lightly crush using the flat side of a knife; transfer to a pressure cooker. Add halved onion, garlic head, 4 cloves, 1 teaspoon black pepper, 1 teaspoon cumin seed, salt, sugar, cinnamon stick, paprika, and coriander seeds. Pour in water to cover.
- Seal pressure cooker lid and turn heat to high. Cook until pressure cooker whistles once, about 5 minutes. Reduce heat to medium. Wait for 2 more whistles, about 20 minutes. Remove from heat and allow pressure to release naturally, about 10 minutes.
- Strain broth into a bowl. Clean out the pressure cooker and heat it over medium heat. Add oil and chopped onion; cook and stir until softened and browned, about 7 to 10 minutes. Add carrots; cook until soft, about 3 minutes more. Add raisins, almonds, and strained rice. Add remaining 1 teaspoon black pepper, remaining 1 teaspoon cumin seed, and remaining clove.
- Crush remaining cardamom seed to a powder and add to the pressure cooker. Mix to combine; pour in enough broth to cover the rice.
- Increase heat to high and seal the pressure cooker. Cook until the first whistle, 5 to 7 minutes. Reduce heat to medium. Cook for 5 minutes and remove from heat. Let rest for 7 minutes; release the pressure naturally, about 10 minutes. Transfer cooked rice to a serving dish immediately to prevent overcooking.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 70.7 g, Fat 8.2 g, Fiber 3.9 g, Protein 8.5 g, SaturatedFat 0.8 g, Sodium 401.5 mg, Sugar 10.1 g
RICE PULAO
Make and share this Rice Pulao recipe from Food.com.
Provided by JNS381
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Wash rice, rinse and set aside to drain.
- In a large saucepan saute onion in the oil until soft.
- Add the cumin seeds and mustard seeds and cook for two minutes.
- Add the salt and all the powdered spices and mix well.
- Add the rice and mix until the rice is well coated by the spices.
- Add the remaining ingredients including the boiling water.
- Cover the pan with a sheet of foil and its lid. Try to get a good seal.
- Allow to simmer slowly for 15 minutes. Do not remove the lid to peek.
- After 15 minutes,turn off the heat, remove the lid, fork through the rice to make it fluffy and cover again for 5 minutes.
- Serve with curry or enjoy on its own!
Nutrition Facts : Calories 216.4, Fat 3.9, SaturatedFat 0.6, Sodium 200.5, Carbohydrate 40.9, Fiber 2.2, Sugar 1.2, Protein 4.3
CHICKEN PULAO
This Indian pulao is simple, healthy and great for weeknights. It's a one-pot meal!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚ F. Mix the saffron and 1 tablespoon hot water in a bowl; set aside to steep. Melt 2 tablespoons butter in a medium Dutch oven over medium-high heat. Add the shallots and a pinch of salt; cook, stirring, until golden brown and crisp, 4 to 5 minutes. Remove to a small bowl with a slotted spoon.
- Season the chicken on both sides with the cumin and a generous pinch each of salt and pepper. Add to the Dutch oven and cook, turning once, until lightly browned on both sides, 6 to 8 minutes; remove to a plate.
- Add the remaining 1 tablespoon butter to the pot along with the ginger and garlic and cook until toasted, about 30 seconds. Stir in the rice until well coated, then pour in the chicken broth, 1/2 cup water, the saffron with its liquid, ½ teaspoon salt and a few grinds of pepper. Bring to a simmer, then stir, lay the chicken on top and cover. Transfer the pot to the oven and cook until the chicken is cooked through and the rice has absorbed the liquid, about 15 minutes.
- Transfer the chicken to a cutting board and let rest 5 minutes. Add the peas to the rice; fluff with a fork. Season the yogurt with a pinch each of salt and pepper. Slice the chicken and serve with the rice. Drizzle with the yogurt and top with the shallots.
Nutrition Facts : Calories 480, Fat 15 grams, SaturatedFat 7 grams, Cholesterol 151 milligrams, Sodium 472 milligrams, Carbohydrate 39 grams, Fiber 2 grams, Protein 45 grams, Sugar 3 grams
INDIAN RICE (PULAO)
When I grew up as a child in India, I always enjoyed this wonderful festive rice which was served at weddings or other special occasions. Also good with Indian curry.
Provided by Sigrid
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 16
Number Of Ingredients 13
Steps:
- Place saffron threads into boiling water, set aside to steep.
- Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
- Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 44.7 g, Cholesterol 0.9 mg, Fat 7.2 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 306.6 mg, Sugar 1.8 g
PULAO RICE
Make and share this PULAO RICE recipe from Food.com.
Provided by momaphet
Categories Rice
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the rice twice under running water and let it soak for 10 minute.
- Heat the oil in a heavy bottom pan. Add the cardamoms, cloves and peppercorns and cook, stirring for 1 minute. Add the rice and stir-fry for 3 minutes.
- Add the salt, saffron threads, and water to the rice mixture and reduce the heat. Cover the pan and let simmer over low heat for 20 minutes, or until all water has evaporated. Transfer the rice to serving dish. Serve hot.
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