Pulao Rice Recipe

Ingredients:

• 2 cups basmati rice
• 3 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 4 cardamom pods
• 4 cloves
• 1 cinnamon stick
• Salt to taste

Instructions:

1. Wash the rice in cold water until the water runs clear, and then soak the rice for at least 30 minutes. Drain and set aside.
2. In a heavy-bottomed pot, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion, minced garlic, grated ginger, cardamom pods, cloves, and cinnamon stick and sauté until the onion is soft and translucent.
4. Add the drained rice to the pot and stir it around until it’s coated with the onion and spice mixture.
5. Add the water and salt to the pot and bring it to a boil.
6. Reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 15-20 minutes until the water has been absorbed and the rice is cooked through.
7. Remove the pot from the heat and let it sit for 5-10 minutes before fluffing the rice with a fork.

Serving Suggestions:

• Pulao rice can be served as a side dish with almost any Indian curry or can be eaten on its own with a simple raita (yogurt dip).
• Sprinkle some fried onions or cashew nuts on the top to add texture and flavour.
• Enjoy hot or cold.

Verdict:

This pulao rice is a fragrant, flavourful, and easy-to-make dish. It’s a perfect accompaniment to any Indian meal or a simple lunch on its own. The spices add a subtle flavour and aroma to the dish without being overpowering. It’s a crowd-pleaser that everyone will love!