Rajasthani Pulao Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings5
Interest GroupEveryday
Ingredients
| Long grain rice | 2 1⁄2 Cup (40 tbs) | |
| Ghee/Oil | 3 Tablespoon | |
| Onions | 2 Medium, finely sliced | |
| Cinnamon stick | 2 | |
| Cardamom | 6 , bruised | |
| Cloves | 6 | |
| Black pepper | 10 | |
| Hot stock/Water | 4 Cup (64 tbs) | |
| Salt | To Taste |
Directions
If the rice needs washing, wash well in several changes of cold water and leave to soak for 1 hour. Then drain in a colander for at least 30 minutes.
Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the cinnamon, cardamoms, black pepper and cloves until the onions are golden, stirring frequently so that they brown evenly. Add the rice and fry for about 3 minutes, then pour in the stock or water. Add the salt and stir well while bringing quickly to the boil. Turn heat very low, cover tightly and cook without lifting lid for 25 minutes. Uncover, allow steam to escape for a few minutes, remove whole spices.
Serve hot with curry.
Heat ghee or oil in a large, heavy saucepan and fry the sliced onion with the cinnamon, cardamoms, black pepper and cloves until the onions are golden, stirring frequently so that they brown evenly. Add the rice and fry for about 3 minutes, then pour in the stock or water. Add the salt and stir well while bringing quickly to the boil. Turn heat very low, cover tightly and cook without lifting lid for 25 minutes. Uncover, allow steam to escape for a few minutes, remove whole spices.
Serve hot with curry.
Chef
