Ker Sangri Pulao

Instructions

1. 1

   Prepare Ker, Sangri & Rice

   • Wash the dried ker and sangri separately under running water. Soak them in plenty of water for at least 6-8 hours, or preferably overnight.
   • Wash the basmati rice until the water runs clear, then soak it in fresh water for 30 minutes.
2. 2

   Cook the Ker & Sangri

   • Drain the soaking water from the ker and sangri and wash them again.
   • In a pressure cooker, combine the soaked ker, sangri, 2 cups of water, and 0.25 tsp of salt.
   • Pressure cook on medium heat for 2-3 whistles, or until they are tender but not mushy. Once done, drain any excess water and set aside.
3. 3

   Sauté Aromatics & Onions

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Add cumin seeds, hing, bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until they become fragrant.
   • Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they turn golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
4. 4

   Build the Masala Base

   • Add the finely chopped tomatoes and cook for 3-4 minutes until they become soft and pulpy.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling.
   • Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 3-5 minutes until the ghee starts to separate from the mixture.
5. 5

   Assemble & Cook the Pulao

   • Add the cooked ker sangri to the masala and mix gently. Sauté for 2 minutes.
   • Drain the soaked rice completely and add it to the pot. Gently fold it into the masala, being careful not to break the grains.
   • Pour in 3 cups of water and add 1.25 tsp of salt, garam masala, and lemon juice. Give it a final gentle stir.
   • Bring the mixture to a boil. Cover with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 15-18 minutes (dum method) until all water is absorbed.
   • Alternatively, if using a pressure cooker, secure the lid and cook for 2 whistles on medium heat. Let the pressure release naturally.
6. 6

   Rest, Garnish & Serve

   • Once cooked, turn off the heat and let the pulao rest, covered, for 10 minutes. This allows the grains to firm up and absorb all the flavors.
   • Gently fluff the pulao with a fork.
   • Garnish with freshly chopped coriander leaves and serve hot with your favorite raita or plain yogurt.