Aromatic Pulao

    Aromatic Pulao

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    1hr10min


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    About this recipe: Pulao made with ilaichi, dalchini, laung, shahi jeera and onions. Serve with dahi and meat dishes. No party is complete without this spectacular dish!

    Ingredients
    Makes: 4 

    • 225 g basmati rice
    • 1 tablespoon curd
    • Salt
    • 10-12 strands saffron
    • 15 g unsalted butter
    • 1½ tablespoons sunflower oil
    • 2 bay leaves, crumbled
    • 4 green cardamom pods, split open
    • 7.5 cm (3 in) cinnamon stick, broken in half
    • 2 cloves
    • 1 teaspoon royal cumin
    • 125 g red onions, cut in half and finely sliced

    Directions
    Prep:50min  ›  Cook:20min  ›  Ready in:1hr10min 

    1. Rinse the rice in cold water until the water runs clear, then drain it well and put it into a bowl. Stir in the yoghurt, add salt to taste and set aside for 30 minutes.
    2. Boil enough water to cook basmati. Pound the saffron once or twice in a pestle and mortar until it crumbles.
    3. Melt the butter with 1 tablespoon of oil in a large saucepan over a low heat. Add the bay leaves, cardamom, cinnamon, cloves and royal cumin and stir-fry for 1 minute. Stir in the rice, increase the heat to medium and stir-fry for 2-3 minutes.
    4. Pour in 350 ml of boiling water and add the saffron.
    5. Return to the boil, then reduce the heat to very low, cover the pan with a tight-fitting lid and simmer for 10 minutes without lifting the lid. Remove the pan from the heat and leave it for 8-10 minutes. Freshly cooked basmati is quite fragile. Letting it rest ensures fluffy, dry grains.
    6. Meanwhile, heat ½ tablesooon of oil in a nonstick frying pan over a medium heat. Add the onions and stir-fry for 2-3 minutes. Reduce the heat, add a pinch of salt and continue stir-frying for 4-5 minutes until the onion is soft and lightly browned. If necessary, sprinkle a little water on the onions to prevent them burning.
    7. Fluff up the rice with a fork and serve, garnished with the fried onion.
    8. Tip: Royal cumin (shahi jeera) is a rare variety of cumin seed grown only in Kashmir. Stored in an airtight jar, it will retain its aroma for two years.

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