Ker Sangri Pulao

1. 1
   prep · ~480 min

   Soak the ker and sangri.

   Wash the dried ker and sangri well, then soak them in plenty of water overnight. Drain and rinse again the next day to remove excess sharpness and any grit.

2. 2
   boil · ~15 min

   Boil the ker and sangri.

   1.Add the soaked ker and sangri to a pot with 3 cups water.

   2.Bring to a boil over medium heat.

   3.Cook until just tender, about 12 to 15 minutes.

   4.Drain the water and set the ker and sangri aside.

   TIPDo not overcook them or they turn too soft and lose their pleasant bite in the pulao.
3. 3
   prep · ~20 min

   Soak the rice and get the masala ready.

   Rinse the basmati rice until the water runs mostly clear. Soak for 20 minutes, drain, and keep ready. Whisk the yogurt so it blends smoothly into the masala.

4. 4
   saute · ~7 min

   Cook the whole spices and onion.

   1.Heat oil and ghee in a heavy pan over medium heat.

   2.Add cumin seeds, bay leaf, cloves, green cardamom, and black peppercorns.

   3.Let the spices sizzle until fragrant, about 30 seconds.

   4.Add sliced onion and cook until light golden, 5 to 6 minutes.
5. 5
   saute · ~4 min

   Build the ker sangri masala.

   1.Add ginger-garlic paste and green chili, then sauté for 1 minute.

   2.Lower the heat and stir in the whisked yogurt.

   3.Add red chili powder, turmeric powder, coriander powder, garam masala, salt, and dried fenugreek leaves.

   4.Cook for 2 to 3 minutes until the yogurt thickens and coats the pan.

   TIPKeep the heat low when adding yogurt so it stays smooth and does not split.
6. 6
   mix · ~2 min

   Add the ker, sangri, and rice.

   Add the boiled ker and sangri to the pan and mix well with the masala. Add the drained basmati rice and gently stir for 1 minute so every grain gets lightly coated.

7. 7
   boil · ~5 min

   Add water and bring it to a boil.

   Pour in 2 cups water and bring the mixture to a gentle boil. Taste the liquid and adjust seasoning if needed before covering.

8. 8
   steam · ~15 min

   Cover and cook the pulao.

   Reduce the heat to low, cover tightly, and cook for 12 to 15 minutes until the rice is tender and the water is absorbed.

   TIPKeep the lid closed while the rice cooks so the steam finishes the grains evenly.
9. 9
   rest · ~10 min

   Rest the pulao off the heat.

   Turn off the heat and let the pulao rest, covered, for 10 minutes. This helps the rice firm up and separate better.

10. 10
    garnish · ~1 min

    Finish with lemon juice and cilantro.

    Fluff the rice gently with a fork, then drizzle in lemon juice and scatter chopped cilantro over the top.

11. 11
    serve

    Serve the ker sangri pulao hot.

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