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There is so much you can do with rice from the humble daal-bhaat, khichdi to many versions of pulao. All you need is a slight twist to it. Like this Achari Pulao recipe by Chef Kunal Kapur is sure to win you over with its simplicity and mouth-watering appeal. Especially for red-chili pickle lovers, this is a must try.
Chef Kunal Kapur shared this recipe on his Instagram page saying: "Achari Pulao for lunch? Ready? So here's the recipe. Check out now!"
Ingredients
Servings: 4
3 tbsp Oil
2 tsp Garlic chopped
2 tsp Ginger chopped
½ cup Onion sliced
2nos Red chili stuffed pickle
2cups Basmati rice (soaked)
2 cups Water
Salt to taste
A handful Spring onion chopped
A handful Coriander chopped
Steps
Wash and soak rice for half hour. In a deep pan heat oil, add chopped garlic and ginger. Lightly sauté and then add onions. Cook onions for 2-3 mins on high heat.
Roughly chop the pickled red chillies and add it to the pan. Cook for a minute. Add the soaked and drained rice along with 2 cups of water. Bring it to a boil and then lower the heat. Sprinkle spring onion and coriander leaves. Cover a cook till on low heat till all the water is absorbed.
Turn off the heat and leave it covered for 5 minutes. Remove the lid and using a fork fluff up the rice and serve.
Note: 1½ cup of raw rice soaked for half hour will become 2 cups of soaked rice approx.
