| Prep: 15 mins | Cook: 20 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| [Guar Pulao kcal per serving] | [Guar Pulao fat per serving] | [Guar Pulao saturates per serving] | [Guar Pulao carbs per serving] |
| sugars | fibre | protein | salt |
| [Guar Pulao sugars per serving] | [Guar Pulao fibre per serving] | [Guar Pulao protein per serving] | [Guar Pulao salt per serving] |
Trust me when I tell you that this Guar Pulao (Rice Dish with Guar) recipe is one of my favorites; it’s akin to taking a culinary trip to a whole different world every time I prepare it. Though my heart will always belong to the salt-kissed shores of Maine, I’ve always had a soft spot for flavors that transport you to far-off places. Straight from the kitchens of Indian cuisine, Guar Pulao transports you to the bustling streets of Delhi or Mumbai.
The Health Benefits of Guar Pulao
This aromatic dish isn’t just flavor-packed, it’s also beneficial for your health. Guar, or cluster beans, are excellent sources of fiber keeping your digestive system healthy. Not only that, but these magical beans are also a powerhouse of nutrients including Vitamin C, Vitamin K, and Manganese. Additionally, the basmati rice used in this dish also contributes essential carbohydrates and protein.
A Melange of Flavors in Every Bite
What I may love the most about this Guar Pulao recipe is how every ingredient harmoniously comes together, creating an enriching flavorful delight. The subtle, nutty flavor of guar beans complemented with the warmth of garam masala, and the kick of green chilies—all beautifully layered over fluffy, fragrant basmati rice. And let’s not forget the aromatic garlic, ginger, and onions that form a backdrop that gently showcases our star ingredient – the guar.
As a New England native, I find this Indian-inspired recipe to be a change of pace from my usual fare of lobster rolls and clam chowder. Much like how the flavors of the ocean carry through in our local fare, recipes like Guar Pulao capture the essence of India—diverse, vibrant, and spicy.
A Dinner with Diversity
For a perfectly rounded meal, Guar Pulao pairs well with Dal Tadka, an Indian lentil soup, or a refreshing Cucumber Raita. You could also serve it with a side of Chicken Tikka Masala for a non-vegetarian option!
So, there you have it. While I can’t physically bring you the coastal charm of Maine or the bustling bazaars of India, I certainly can and am excited to share these experiences with you through my recipes like the Guar Pulao. The kitchen isn’t just a space to prepare meals but a gateway to discovering new cultures and distant lands. Bon appétit!
What You’ll Need
- 2 cups of Basmati Rice
- 3 cups of Water
- 1 lb of Guar (Cluster Beans)
- 2 large Onions, finely chopped
- 3 cloves of Garlic, finely chopped
- 1 inch piece of Ginger, finely chopped
- 2 large Tomatoes, finely chopped
- 2 Green Chilies, finely chopped
- 1 teaspoon of Turmeric Powder
- 1 teaspoon of Red Chili Powder
- 1 teaspoon of Garam Masala
- 1/2 cup of Vegetable Oil
- Salt to taste
- 1/4 cup of Cilantro, finely chopped for garnishing
- 1/2 cup of Lemon Juice
Method
Step One
Begin by soaking the Basmati rice in water for about 30 minutes. Meanwhile, clean the guar, chopping off both ends and then cutting them into half-inch pieces.
Step Two
In a large pan, heat the vegetable oil over medium heat. Once hot, add in the finely chopped onions, garlic, ginger and green chilies. Sauté until the onions turn light golden in color.
Step Three
Next, add the chopped tomatoes to the pan. Cook the mixture till the tomatoes soften and then add your spices – turmeric powder, red chili powder, and garam masala. Mix well and let it cook for a few minutes.
Step Four
Add the chopped guar to the pan. Stir well to ensure that the beans are coated with the spice mixture. Cover the pan and let it simmer on a low flame for about 15 minutes, or until the beans are cooked.
Step Five
While the guar is cooking, drain your soaked rice and add it to a pot filled with the 3 cups of water. Bring it to a boil, then reduce the heat, cover, and let it simmer until the rice is fully cooked and all the water is absorbed.
Step Six
Once both the guar and the rice are cooked, add the rice to the pan with the guar. Mix gently, taking care not to break the rice grains. Add salt to taste and stir well.
Step Seven
To finish, drizzle the dish with lemon juice and garnish with the chopped cilantro before serving. Enjoy your flavorful and aromatic Guar Pulao.
