Munia’s Famous Polao : The Star of Every Gathering
Our friends all agree—Munia’s polao isn’t just a dish; it’s an experience. Every bite is packed with flavor, and every gathering wouldn’t be complete without it. It’s the dish we all crave, and somehow, no matter how many times we have it, there’s always room for more.
When it comes to a great night with friends, nothing quite compares to a gathering that includes Munia’s polao. My friend Sabrina Hasan—Munia to everyone
who knows her—has this incredible way of bringing people together over food, and her polao is practically a Columbus legend. Anyone who’s tried it knows they’re in for a treat, and every time we get together, it’s the dish that everyone waits for. I’m telling you, people talk about it weeks in advance and always ask if “the polao” is going to be there.
It’s become a staple at every one of our get-togethers, and it never disappoints. Munia’s polao has this irresistible aroma that fills the room and makes everyone’s mouth water. And every time she brings out the pot, you can feel the excitement level go up. It’s not unusual to see people hovering nearby, sneaking in for a first taste. Once, one of our friends actually reached right into the pot with her bare hands because she couldn’t wait for it to be served—it’s that good!
Over the years, we’ve traveled, explored new places, and shared so many adventures, but her polao is still something that draws us all back home. No matter where we’ve been, nothing beats coming back and enjoying a home-cooked meal that’s filled with love, tradition, and that perfect balance of flavor. Munia has really perfected her recipe, and it’s become so famous among us that I honestly think it could have its own fan club. Every spoonful is comfort, and no one makes it quite like Munia.
Our friends all agree—Munia’s polao isn’t just a dish; it’s an experience. Every bite is packed with flavor, and every gathering wouldn’t be complete without it. It’s the dish we all crave, and somehow, no matter how many times we have it, there’s always room for more.
‘Once we accept our limits, we go beyond them’
– Albert Einstein
Ingredients
- Oil or ghee for frying
- 1 large onion thinly sliced
- 2 bay leaves
- 1 cinnamon stick
- 3-4 cardamom pods
- 1 tablespoon ginger garlic paste
- 3 cups polau rice
- 4 cups water
- Salt to taste
- 2 tablespoons powdered milk
- 1/2 teaspoon sugar
- Additional ghee for finishing
- Piaj bereshta crispy fried onions for garnish
Instructions
- Heat Oil/Ghee: In a large pan, heat some oil or ghee over medium heat.
- Fry Onions: Add the sliced onions and fry until they turn light brown in color.
- Add Spices: Add the bay leaves, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
- Ginger Garlic Paste: Add the ginger garlic paste and fry for another minute.
- Fry Rice: Add the polau rice to the pan and fry for 1 minute, stirring constantly to coat the rice with the oil and spices.
- Add Water and Season: Pour in the water and add salt to taste. Stir in the powdered milk and half teaspoon sugar.
- Boil and Simmer: Bring everything to a boil. Once it starts boiling, reduce the heat to low, cover the pan with a lid, and cook for 20-30 minutes.
- Finishing Touches: Once the rice is cooked and the water is fully absorbed, spread some ghee over the top.
- Garnish: Garnish with piaj bereshta (crispy fried onions).
- Serve: Fluff the rice gently with a fork and serve hot.
