Teetar pulao/karela pulao (bitter gourd pulao) Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain and set aside.
• STEP 2.Heat oil in a pan and add cumin seeds, cloves, cinnamon stick, and bay leaf. Saute until fragrant.
• STEP 3.Add chopped bitter gourd and cook until it turns slightly soft. Add ginger-garlic paste and saute for a minute.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 5.Add soaked rice and water. Bring to a boil, then reduce the heat and cover the pan. Cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
• STEP 6.Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork before serving.
• STEP 7.Garnish with fresh coriander leaves and serve hot with raita or yogurt.

Cooking Tips

• To reduce the bitterness of the gourd, you can soak it in salted water for 15-20 minutes before cooking.
• You can also add some lemon juice or tamarind pulp to balance the bitterness.
• For added flavor, you can roast the spices before adding them to the dish.

Storage and Serving

• Teetar pulao can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pulao in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the pulao as a main dish with raita or yogurt on the side.