Indian
Indian - Biryani and Rice
Dal Makhani Pulao
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup basmati rice
- • 1/2 cup whole black urad dal, soaked overnight
- • 3 tbsp ghee
- • 1 tbsp ginger-garlic paste
- • 1 onion, finely chopped
- • 1 tsp cumin seeds
- • 1/2 tsp turmeric powder
- • 1 tsp garam masala
- • 2 tbsp butter
Preparation Steps
1
Phase 1
Soak the urad dal overnight and the basmati 30 minutes.
2
Phase 2
Pressure cook the dal with the turmeric and salt until completely soft, about 5 whistles.
3
Phase 3
Heat the ghee, crackle the cumin, and fry the onion and ginger-garlic paste until golden.
4
Phase 4
Add the cooked dal and the rice with 2 1/2 cups water and cook together 10 minutes until the rice is done.
5
Phase 5
Stir in the butter and garam masala, cover, and rest 5 minutes before serving.