When I posted the recipe of achari chicken earlier I have mentioned achari pulao. Achari pulao is a one-pot recipe with few ingredients. I had achari pulao for the first time at a Pakistani restaurant. It was achari chicken pulao. I try to cook the dishes which I tasted in restaurants and cook them in my own way. I tried the pulao with store-bought mango pickle and we all loved its taste.
Achari pulao is done by using different ingredients like meat, chicken, veggies, Kabuli chana ad so on. This Pulao is the basic one.
I made this Pulao along with mutton gravy and cucumber raita for lunch.
Click here for more pulao recipes.
Let’s see how to cook this Pulao.
Preparation Time: 30 mins
Cooking Time: 40 mins
Serves: 2 to 3
Oil – 2 to 3 tbsp
Kalonji seeds – 1/2 tsp
Cinnamon – 2 small piece
Cloves – 4
Cardamom – 2
Mace – 1
Star anise – 1
Onion – 1( medium-sized, sliced)
Ginger garlic paste – 1/2 tbsp
Turmeric powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Kashmiri Red chilli powder – 2 tsp
Mango Pickle – 3 – 4tbsp(as required)
Salt to taste
Green chillies – 3(cut into halves)
Mint leaves – a few
Coriander leaves – a few
Basmati rice – 1 cup
Water – 1.5 cup
Wash rice well in water and soak them in water for about 30 minutes. After 30 minutes drain the water completely and keep it ready. Heat 3 tbsp oil in a pan. To it add kalonji seeds, cinnamon, cloves, cardamom, star anise, mace and let it splutter. Add sliced onions and saute them to light brown. Then add ginger garlic paste, saute it. Once the raw smell goes off, add turmeric powder, Kashmiri red chilli powder, garam masala powder, mango pickle, green chillies, Coriander leaves and mint leaves into it. Add the soaked and drained rice into it. Add 1.5 cups of water to it. Place the flame in a medium flame. Bring it to a nice boil, place flame in low and cook for 10 minutes. After 10 minutes, switch off the flame.
Achari pulao is ready.
Serve with Raita.