Rice Pulao

A marvelous blend of exotic spices makes this preparation a rice lovers delight.

Servings: 4 | Time To Prepare: 30 Minutes | Submitted By: Chitra Nag


Ingredients

  • 2, Cups Rice
  • 3.5, Cups Water
  • 1, inch piece Ginger
  • 1, Tsp or To taste Salt
  • 4, Tbsp Sugar
  • 2, Tbsp Raisins
  • 2, Tbsp Cashew nut
  • 1, tsp Black Cumin Seed
  • 3, Silted Green Chili
  • 8, Tbsp Ghee
  • 6, Cardamom
  • 8, Cloves
  • 1, inch piece Cinnamon
  • 10, Whole Peppercorns

Instructions

  1. Wash the rice and soak in water for about 30 minutes. Then drain the rice and spread on a large dish.
  2. Grate the ginger and add to the rice. Grind cardamom, cloves and cinnamon and add to the rice. Add green chilies, pepper,sugar, salt,  bay leaf, raisins, cashew nuts and 2 tablespoon ghee and mix well with the rice. Cover the rice and keep aside for 20 minutes.
  3. In a frying pan add the rest of the ghee, melt and fry the rice for about 5 minutes with constant stirring. Make sure that the rice does not stick to the pan.
  4. Add water and cook till rice is just done with occasional stirring. Try not to overcook.
  5. Serve hot with mutton, chicken or fish curry.

Note: these are the reviews posted by users on the old angithi.com website,
which has been now ported to this blog site.

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