Achari Pulao - Mohsin Blogs

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A Spicy and Tasty Achari Pulao

Introduction

Achari Pulao – Flavoured Rice Recipe: Achari pulao is a fun twist on the traditional taste of pulao, with the unique flavour of Indian pickles (achar) along with heat and zing. Pakistani and Indian cuisine lovers, this recipe is for you a fragrant basmati rice with a melange of spices used in pickles like mustard seeds, fennels seeds, fenugreek, all in all, a spicy and delectable rice dish. Achari Pulao is an easy yet scrumptious one-pot meal with multiple variations served with raita, curry or salad as a side dish.

It combines the tangy, spicy and savory flavors of the pickles of India and is a favorite of many Indian households. It’s a fantastic lunch, dinner or festive meal option when you want to serve something unique and delicious! In this article, you will learn about Achari Pulao’s origins, ingredients, health benefits, and a step-by-step recipe.

Origins of Achari Pulao

The term “Achari” is borrowed from the Hindi ”Achar”, or pickle. The Indian pickles form a core part of the culinary culture of the country. Pickles provide unique tastes and come in different varieties, with a wide range of strong spices like mustard seeds, cumin, fenugreek, ajwain, etc. So when tangy-pickled pickle with spices are made and either eaten or served with food, the flavors are introduced into rice and it’s kept the vibrant tangy and hot flavors — which ultimately led to the birth of Achari Pulao, and creating a much more exciting and different meal instead of a common pulao.

Achari Pulao finds its roots in North India, but has become popular all over the country for its robust flavour and versatility. PG: In the era of mingling kitchens and ideas, Achari Pulao has crept into many regional and international kitchens and become the firebrand go-to comfort food for all spice lovers.

Ingredients for Achari Pulao

The beauty of Achari Pulao is that it uses very simple ingredients found in any Indian kitchen. Here are all the ingredients required to prepare this magnificent recipe

1 cup basmati rice (soaked 20-30 minutes)
OTHER INGREDIANTS2 tbsp mustard oil (or any cooking oil of your preference)
1 single layer onion (finely slice)
1 tsp ginger-garlic paste
1-2 tablespoons assorted pickled veggies (or your favorite pickling)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1-2 green chilies (slit)
1 cinnamon stick
2-3 cloves
2-3 cardamom pods
Salt to taste
2 cups water
Coriander leaves, fresh (for garnish)

Preparation of Achari Pulao

The making of Achari Pulao is quite easy, is also made in a similar way as other pulao varieties. The only difference them is that, pickles and tempering (tadka) made from pickle spices. To Prepare Achari Pulao, Here Is A Step-By-Step Recipe:

How to Make Achari Pulao | Step-by-Step Recipe

Step 1: Soaking the Rice Begin by soaking 1 cup of basmati rice in water for 20-30 minutes. This is to make the rice light and not mushy during cooking.

The Process Step 2: Making the Tempering (Tadka)

Heat 2 tablespoons mustard oil (or any oil you like) in a large pan or pressure cooker.
When the oil is hot, add 1 teaspoon mustard seeds and let them splutter.
Then add 1 teaspoon of cumin seeds, 1 teaspoon of fennel seeds and 1/2 teaspoon of fenugreek seeds. Let those spices bloom, that fragrance is the signature of an “achari” taste.
You may also add 1 cinnamon stick, 2-3 cloves and 2-3 cardamom pods for fragrance.
Then add sliced onion and fry till it turns light brown.

Step 3: Throwing in ginger-garlic paste and chilies

When the onions become golden in color, add 1 teaspoon ginger-garlic paste and sauté well for raw smell to go.
Add 1-2 slit green chilies according to your preference of spice. The green chilies will not only infuse heat into the oil, they will also contribute to the spicy flavor of the pulao.

Step 4: Mixing the Pickle

The key ingredient of Achari Pulao is the pickle itself. Mix 1–2 tbsp of pickles(mixed pickles/mango/lime/mixed vegetable etc) in oil and stir well. Allow it to cook for minute or so. Because the pickle will be the essence of the dish, the oil is going to soak up the tangy, spicy flavors of the pickle.

Step 5: Adding the Rice

Now add the soaked, drained rice to the pan, and sauté it for a few minutes so it can soak up all the goodness.
(You’ll also need 2 cups water and salt, to taste.) Gently mix it up, Prakash style, so the rice gets coated into the spices and pickle.

Step 6: Cooking the Pulao

Put the lid on the rice and turn the heat to low to steam this for a good 15-20 minutes, until water has absorbed and is cooked through. If you are using a pressure cooker, only cook for 1 whistle on a low flame so that the rice does not overcooked.

When done, remove from heat and let cover slightly cool for a few minutes until the rice is fluffable with a fork.

Step 7: So Serve and Enjoy!*

Serve garnished with fresh coriander leaves.

Serve the hot and flavourful Achari Pulao with raita or curry or just a simple cucumber salad for a complete meal.

Key to Make Perfect Achari Pulao

The biggest factor: Choice of Pickle: The right type of pickle is very important for this recipe. Though mango or lime pickle is traditional, you may want to try some other kinds, such as mixed vegetable, or even a spicy chili pickle.
Spices: The unique flavor of Achari Pulao comes from the tempering. Mustard seeds, fennel, cumin, etc. Roast them well to bring out their full flavor.
Type of Rice: Always use basmati rice; its long grains with an aromatic fragrance are ideal. For best texture, be sure to soak it at least 20-30 minutes.
Oil: Mustard oil is widely used for Achari Pulao, as it adds authentic pungent flavor. But if that isn’t your jam, feel free to replace it with ghee or a regular cooking oil.
Water Ratio: The first general rule to great rice is having the correct water ratio. Typically, a 1:2 rice to water ratio is ideal for basmati rice but adjust for your taste.

Variations of Achari Pulao

Vegetarian Achari Pulao: You can add other vegetables like peas, carrots, beans, or potatoes to prepare a wholesome vegetarian meal.

Non-Vegetarian Achari Pulao: For a non-veg option, you can add chicken or mutton pieces in achari pulao. Marinate the meat with a bit pickle before cooking for flavour.

Curd with Achari Pulao: Some people prefer to eat a dollop of curd (yogurt) along with the cooked pulao, for creaminess and tang. It goes nicely with spicy curries.

Conclusion

Achari Pulao: An interesting and spicy take on the simple rice dish. The combination of traditional Indian spices with the zesty, tangy flavors of pickles creates a fantastic balance of taste and aroma. Achari Pulao can be served as vegetarian or non vegetarian meals and It’s a complete meal. With simple ingredients and an easy preparation, it is a dish that can be made in no time and is very appreciated by family and friends. Pair it with some raita or curry, and this makes a meal fit for any occasion.