🍚 Kachori Pulao 🍚

🛒 Ingredients

For Kachoris:

• 1 cup all-purpose flour 🌾
• 2 tablespoons ghee or oil 🌰
• 1/2 teaspoon carom seeds (ajwain) 🌿
• 1/4 teaspoon cumin seeds 🌿
• 1/2 teaspoon fennel seeds 🌿
• 1/2 teaspoon chili powder 🌶️
• 1/2 teaspoon coriander powder 🌿
• 1/4 teaspoon turmeric powder 🌟
• 1/2 teaspoon garam masala 🌶️
• Salt to taste 🧂
• 1/2 cup moong dal (split yellow lentils), soaked for 1 hour 🌰
• 2 tablespoons chopped fresh coriander 🌿
• Oil for deep frying 🌰

For Pulao:

• Fresh coriander, chopped (for garnish) 🌿
• 1 cup basmati rice 🍚
• 2 tablespoons ghee or oil 🌰
• 1 large onion, finely sliced 🧅
• 2-3 cloves garlic, minced 🧄
• 1-inch piece ginger, minced 🧄
• 1 green chili, slit 🌶️
• 1/2 cup peas (fresh or frozen) 🌱
• 1 large tomato, chopped 🍅
• 1 teaspoon cumin seeds 🌿
• 1 teaspoon coriander powder 🌿
• 1/2 teaspoon turmeric powder 🌟
• 1/2 teaspoon red chili powder 🌶️
• 1 teaspoon garam masala 🌶️
• 1 bay leaf 🌿
• 4-5 cloves 🌿
• 1-2 cardamom pods 🌿
• 1/2 teaspoon fennel seeds 🌿
• Salt to taste 🧂
• 2 cups water 🌊

👩‍🍳 Instructions

Prepare the Kachoris:

1. Make the Dough
   • In a bowl, mix 1 cup of all-purpose flour, 2 tablespoons of ghee or oil, 1/2 teaspoon of carom seeds, 1/4 teaspoon of cumin seeds, 1/2 teaspoon of fennel seeds, 1/2 teaspoon of chili powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and salt.
   • Add water little by little and knead to form a smooth, stiff dough. Cover and let it rest for 30 minutes.
2. Prepare the Filling
   • In a pan, heat 1 tablespoon of oil and add 1/2 cup of soaked moong dal.
   • Cook until the dal is soft and water evaporates. Add 1/2 teaspoon of chili powder, 1/2 teaspoon of coriander powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, and salt.
   • Stir in 2 tablespoons of chopped fresh coriander. Allow the filling to cool.
3. Shape and Fry Kachoris
   • Divide the dough into small balls. Roll each ball into a small circle. Place a spoonful of the dal filling in the center.
   • Fold the edges and seal to form a ball. Flatten slightly.
   • Heat oil in a deep pan and fry the kachoris until golden brown. Drain on paper towels.

Prepare the Pulao:

1. Cook the Aromatics
   • In a large pot, heat 2 tablespoons of ghee or oil. Add 1 teaspoon of cumin seeds, 1 bay leaf, 4-5 cloves, 1-2 cardamom pods, and 1/2 teaspoon of fennel seeds. Sauté for 1-2 minutes.
2. Add Vegetables and Spices
   • Add the finely sliced onion and sauté until golden brown.
   • Stir in the minced garlic, minced ginger, and slit green chili. Cook for 1 minute.
   • Add chopped tomato, 1 teaspoon of coriander powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and salt. Cook until the tomato softens.
3. Add Rice and Water
   • Add 1 cup of basmati rice and 1/2 cup of peas. Stir to combine.
   • Pour in 2 cups of water and add 1 teaspoon of garam masala. Bring to a boil.
4. Cook the Pulao
   • Reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed, about 15-20 minutes.
   • Fluff the rice with a fork and garnish with chopped fresh coriander.

Serve:

Serve the Kachori Pulao hot with raita or yogurt on the side.

Kachori Pulao 🍚 is a delightful combination of spiced rice and crispy, savory kachoris. Perfect for a hearty meal, this recipe offers a unique twist on traditional rice dishes. Enjoy this flavorful and satisfying meal!