Pakistani Raisin & Pine Nut Pulao Recipe

My Pakistani take on a traditional Middle Eastern dish is this “Instant Pot” Raisin & Pine Nut Pulao.One of the most well-liked dishes in Middle Eastern cuisine is saffron rice with golden raisins and pine nuts.In a similar vein, Pulao plays a significant role in Pakistani cuisine, so a fusion recipe for this stunning edible mosaic seemed like an absolute necessity.
Using the absorption method, rice is cooked in aromatic chicken or vegetarian stock to make a pulao or pilaf.The Rice Pilaf recipe originated in Persia and spread throughout Asia, Europe, and the Middle East.
The rice recipe has been adapted to each region’s tastes and cuisine.The name has varieties also;We can clearly see the similarity between “Plov” in Middle Eastern culture, “Pilav” in Turkish, and “Polo” in Iranian.
Which rice ought I to use?
The most important question is what kind of rice to use because this dish is made with rice.There are numerous varieties available;There are so many varieties of rice, including white rice, medium grain rice, parboiled rice, and others, that selecting the appropriate variety for a given recipe is essential.Basmati rice is favored in both Middle Eastern and traditional Pakistani pulao recipes.
This is long grain rice that tastes and smells deliciously nutty and cooks beautifully in this recipe!For a good Pulao, jasmine and sushi rice would be too sticky and starchy.Earthy colored rice has a surface that is excessively firm and chewy.A long grain of rice is needed for a good Pulao because it keeps each grain separate when cooked.
The Instant Pot makes this already simple and straightforward recipe even simpler by halving the amount of time it takes to prepare!The Instant Pot can simultaneously cook the rice, which is your side dish, while you prepare your main dish on the stove.If you so choose, the Pulao can also be consumed as a vegetarian meal on its own!
PREPARING THE BASE The rice will be cooked in an aromatic broth in the first step.This is not very difficult because it is rice for vegetarians.
To get things started, sauté the chopped onions in olive oil.Add some minced garlic, a teaspoon of salt (or more, to taste), and some ground coriander after these have nicely caramelized.
The Raisin & Pine Nut Pulao “Instant Pot” will get its delicious flavor from this base.The next step explains the spices that give the Pulao its incredible scent.
ADDING THE SPICES At this point, you can add water to the cooked onions and garlic to make a stock.Instead of water, use vegetable broth or chicken broth to enhance flavor.
Next, include a cinnamon stick, whole cloves, large pods of black cardamom, black peppercorns, and black cumin seeds.
Bay leaves, curry powder, saffron liquid, and cardamom pods are some of the additional spices used in the Middle Eastern version.However, I decided to stick with Pakistani Pulao’s traditional spices.
COOKING THE RICE In the end, add some regular raisins and soaked, rinsed basmati rice.In keeping with a more Pakistani version of the rice, I use golden raisins rather than Sultanas, but you can use any other raisins you like.Set the Instant Pot’s timer to cook, close the tight-fitting lid, and prepare your serving dish!
The Pulao will have a beautiful golden color when you open the Instant Pot’s lid, and the raisins will be nice and plump!This kind of rice is more of a golden brown than the yellow rice that is used in Middle Eastern cuisine.However, when it is served at your table with the golden raisins and pine nuts on top, it looks just as stunning.After that, simply fluff the rice with a fork, place it in a serving dish, and top it with the pine nuts.
STORAGE AND REHEATING The rice can be kept for two to three days (if it lasts that long) in the refrigerator.The best way to reheat rice is in the microwave, where the moist heat makes it taste better!
Rice loses its shape and texture when frozen, which is why I do not recommend it.It’s best to make a small amount at a time and eat it fresh because this Instant Pot recipe makes it so easy to cook a fresh batch whenever you want it.
A Pakistani take on the delectable vegetarian Middle Eastern Pilaf is this “Instant Pot” Raisin & Pine Nut Pulao.
INGREDIENTS 1 stick cinnamon 8 cloves 2 black cardamom 10 black peppercorns 2 tsp black cumin seeds 2 cups basmati rice 1 cup golden raisins 2 12 cups water 12 cup pine nuts INSTRUCTIONS Set your Instant Pot to Saute and add the cooking oil. PREP TIME 5 minutes COOK TIME 35 minutes INGREDIENTS 1x 2x 3x 14 cup cooking oil 2 onions 2 tsp garlic paste 2 t
Add the chopped onions to the hot oil and fry them until they are a nice deep brown.
Add the garlic glue and saute for around 30 seconds simply till the smell is delivered.
Continue to sauté after adding the corriander powder and salt.
Rice, water, whole spices, and raisins should be added.Stir and seal the Instant Pot by turning the seal knob on and setting the timer for 4 minutes at high pressure.
Perform a 15-minute pressure release after the four minutes are up, and then turn the knob to vent.
The Whole Spices: You can add the whole spices as is or make a small pouch by tying them in a small piece of cheese cloth and dropping them in the water after carefully opening the lid. Sprinkle the rice with the pine nuts.You won’t have to pick them out at a later time because they will still release the aroma.
The Pine Nuts: To enhance the flavor, you can either add the pine nuts as they are or lightly dry roast them in a nonstick frying pan.
The Onions: The pulao’s color and flavor depend on how well the onions are caramelized.The saute function on the majority of Instant Pots has a timer, and this step typically takes about 15 minutes.My Instant Pot Saute timer is set for 15 minutes, but this may not be enough for some recipes.When the clock turns down I simply restart the clock once more.I simply press cancel if I’m finished before the 15 minutes are up.
Servings of Nutrients:Calories per person:446kcal
Sugars:66 g of protein:7g
Fat:18 grams of fat:1 gram of monounsaturated fat:7 grams of monounsaturated fat8 g of trans fat:1g
Sodium:Potassium, 789 mg:324 mg of fiber:3.5% Sugar:9 g of vitamin A:Vitamin C, 16 IU:Calcium, 4 mg:Iron 62 mg:2mg

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