Plain Pulao

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Prep Time 40

Cook Time 50

Total Time 1 30

Course Side Dish

Keyword Pulao, Rice

Servings servings

Calories 259 kcal

Ingredients

450 g basmati or long grain rice 1 lb
2 whole green chili peppers
2 sticks cinnamon
2 whole cardamom pods
1 bay leaf
2 tbsp onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 cup milk
2 tbsp ghee clarified butter
1/4 cup oil
salt to taste
3 1/2 cup water warmed

Instructions

Rinse and soak the rice for at least 30 mintues
450 g basmati or long grain rice
Warm the milk
1 cup milk
Warm up the oil and add cinnamon, cardamoms, bay leaf and fry. Then add onions , ginger and garlic paste and fry very well.
2 sticks cinnamon, 2 whole cardamom pods, 1 bay leaf, 2 tbsp onion paste, 1 tbsp ginger paste, 1 tbsp garlic paste
When the mixture turn light brown, add ½ cup of warm water so that the spices cook very well. Save remaining 3 cups of warm water for later.
3 1/2 cup water
Add rice to the spices and mix very well. Add 1 tsp of salt and fry the rice in medium low heat for 5 minutes without covering.
450 g basmati or long grain rice
Add 3 cups of boiled water and milk. Stir, cover and cook in medium heat for 10 minutes.
3 1/2 cup water, 1 cup milk
Add ghee, and chili and mix very gently so that the rice does not break. Stir and if there is still water left then turn heat to low, cover and simmer for another 10 minutes.
2 tbsp ghee, 2 whole green chili peppers
Remove the pot from the heat and do not uncover it for at least 15 minutes.
Serve warm with any curry/ kebab.

Notes

Pulao is frequently made using basmati rice. To get the best results, the basmati rice should be aromatic and long-grained. The finest results will come from aged basmati rice.

Nutrition

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