Rice Pulao
Recipe by Lata Anand of Santa Clara, US
This rice recipe is most flavorful. The emphasis is on the aroma equally balanced with the flavor.
Ingredients
vegetarian
2 servings
- 1 cup Rice
- 2 nos. Onion, small
- 4 nos. Cloves
- 2 nos. Cinnamon, sticks
- 2 nos. Black Cardamom
- 1 tsp Black Pepper, whole peppercorns
- ½ tsp Turmeric Powder
- 1 tsp Sugar
- 1 pinch Nutmeg, powder
- 1 pinch Mace, powder
- 2 tbsps. Clarified Butter
- ½ cup Vegetable Oil
- Salt to taste
For Garnishing: Deep fried onions to taste 8 Fried cashews nuts 10 nos. Lightly fried Raisins
Directions
- Clean, soak the rice in water for an hour and then drain the water.
- Heat oil in fry pan and deep fry onions slices till golden brown and fry cashews too. Keep aside.
- Heat oil and butter in a vessel, add bay leaves, black paper, clove, cinnamon and let it splutter.
- Next add soaked rice and turmeric powder and fry a little longer in medium high heat about 4-5 minutes.
- Add water(hot water is preferable), salt, sugar, nut-meg and mace powder and boil the rice on high flame for3-4 minutes and then cook over a low flame till water absorbed.
- Once done remove from heat and garnish with fried onion slices, cashews nuts and raisins, serve hot.