Circassian Pulao

Ingredients

While the original Sindhi Pulao from Pakistani cuisine is known for its bold flavors and use of spices like cumin and coriander, the Circassian Pulao takes a slightly different approach. In Circassian cuisine, the focus is on using aromatic spices like cinnamon, cardamom, and cloves, which infuse the rice with a warm and fragrant flavor. Additionally, the Circassian Pulao incorporates ingredients like dried fruits and nuts, adding a touch of sweetness and crunch to the dish. We alse have the original recipe for Sindhi pulao, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 3 cups (710ml) water 3 cups (710ml) water
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (30g) slivered almonds 1/4 cup (30g) slivered almonds
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until golden brown.
3. 3.
   Add the cinnamon stick, cardamom pods, and cloves to the pot and sauté for a minute to release their flavors.
4. 4.
   Add the rinsed rice to the pot and stir well to coat the grains with the spices and oil.
5. 5.
   Pour in the water and season with salt. Bring the mixture to a boil.
6. 6.
   Reduce the heat to low, cover the pot, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed.
7. 7.
   In a separate pan, heat a tablespoon of oil and sauté the raisins and slivered almonds until they are lightly golden.
8. 8.
   Once the rice is cooked, fluff it with a fork and transfer it to a serving dish. Garnish with the sautéed raisins and almonds.
9. 9.
   Serve the Circassian Pulao hot and enjoy!

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Cinnamon stick, cardamom pods, and cloves — These spices should be added whole to infuse the rice with their flavors. Remove them before serving.
• Raisins and slivered almonds — Sauté them separately to enhance their flavors and add a delightful texture to the dish.

Tips & Tricks

• For a richer flavor, you can substitute vegetable oil with ghee or clarified butter.
• Add a pinch of saffron strands to the rice for an aromatic and visually appealing touch.
• Serve the Circassian Pulao with a side of yogurt or raita to balance the flavors.
• Customize the dish by adding cooked vegetables or protein of your choice, such as peas, carrots, or chicken.
• Leftover Circassian Pulao can be transformed into a delicious fried rice by sautéing it with some vegetables and soy sauce.

Serving advice

Serve the Circassian Pulao as a main dish accompanied by a fresh salad or yogurt on the side. It can also be served alongside grilled or roasted meats for a complete meal.

Presentation advice

To enhance the presentation, mold the rice into a round shape using a small bowl or ramekin before transferring it to the serving dish. Garnish with additional slivered almonds and raisins for an elegant touch.