Pulao is a very easy, tasty and comfortable dish. Sometimes I make it by adding different vegetables or dal or just rice with the flavour of garam masala. Here I am sharing a very simple and basic recipe for pulao.
Table of contents
1. About the recipe
2. Ingredients
3. Step-by-step method
4. Tips
1. About the recipe
Pulao is a very popular and easy dish. There are many variations in making the pulao. You can make different types of vegetarian and non-vegetarian pulao. For making flavoursome pulao good Basmati rice is the major ingredient.
2. Ingredients
- 2cup long grain basmati rice
- 3 tablespoon ghee
- 1 cinnamon stick (5cm)
- 4 clove
- 4 green cardamom
- 1 black cardamom
- 1 teaspoon cumin seeds
- 3 bay leaf
- Salt according to taste
- 1/2 tablespoon of sugar
For Garnish
- Rose water or kewra water
- Fried onions
- Saffron or orange food colour
3. Step-by-step method
- Rinse 2 cups of basmati rice in water until starch clears. Soak rice in water for 30 minutes.
- In a thick bottom pan, heat three tablespoons of ghee. After that add Bay leaf, cinnamon, clove cumin seeds, and green and black cardamom, and fry for a few seconds until they become fragrant. The ghee should not become too hot or smoke.
After that, add 4 Cups of water to the pan, and use the same cup for water and rice. Water will be used twice for the rice. When water starts boiling in the pan add salt, For better results taste the water, You should feel some saltiness in the water. This means the amount of salt added is right. If the water does not feel salty, then you need to add some more salt.
- Add soaked rice to the boiling water, cover and cook on high flame. After the first boil of rice, cook on low flame. Depending on the quality of the rice, you may need to add more water. With a fork, you can gently stir the rice fork and gently stir the rice without breaking the rice grains.
- Once the rice grains are cooked, fluff them and add sugar, saffron dissolves in milk (optional) and rosewater or 2 to 3 drops of kewra. Cover with the lid and let the rice stand for 5 minutes.
For Garnish the Pulao
Cut onion into thinly sliced and fry them. When the onion turns golden in colour, Garnish the Pulao.
4. Tips
- Always use good-quality of basmati rice. Basmati rice is an aromatic long-grain rice which tends to absorb less water while cooking and also takes less time to cook.
- Dry fruits can also be used in garnishing.
- Remove the whole garam masala before cooking.
- Some saffron strands can be used for nice colour and fragrance.
