The Pulao is a rice dish that is prepared in a different way than regular rice or Biryani. It is a very traditional dish in West Bengal and Bangladesh. It is prepared with a special kind of small-grained and aromatic rice called “Gobindobhogh”. Usually prepared for friends and family get together.
As it is difficult to find Gobindobhog Rice here in Spain, I have prepared it with Basmati rice. Also tastes very good! Today I have made it with whole spices and lots of dry nuts and raisins to make it more flavourful. It has a soft and delicate flavour. A perfect weekend meal serves with a chicken curry to enjoy with your family.
Ingredients
- 200g basmati rice
- 300ml hot water and 100ml warm milk
- 2 tablespoons Ghee (clarified butter)
- 1/4 onion finely chopped
- 1 bay leaf
- 3-4 green cardamoms
- 4-5 cloves
- 1 cinnamon stick
- 2 teaspoons ginger-garlic paste
- 50g mix roasted dry nuts
- 1 tablespoon raisins
- 1 teaspoon salt
- 1 teaspoon sugar
- Beresta (fried onion) for garnish
Instructions:
-Wash the rice very well under running water. Then leave it in the strainer for half for air dry.
-Put a pan on medium-high heat with ghee or butter. When it is hot add bay leaf, cardamoms, cloves and cinnamon stick. Add the chopped onion and fry until it becomes transparent.
-Add the rice and grated ginger. Fry the rice for one minute while stirring continuously. Then add hot water and warm milk. Add salt and sugar. Mix everything.
-When it starts to boil, lower the heat to medium-low and let it cook.
-When the water level is equal to the level of the rice, add the raisins. Cover the pan with a lid and lower the heat to a minimum.
-Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and mix everything carefully.
-Turn off the heat, add Beresta (fried onion) and dry nuts. Put the lid back on and let it rest for another 5 minutes.
-Serve this delicious aromatic rice to accompany any curry dish.
Tips and Tricks:
- To prepare Pulao, the water should be double that of rice, but as we are going to add milk, I use 300ml of water and 100ml of milk.
- If you don’t have Ghee, you can substitute it with butter.
- I am using roasted dry nuts, so I add them in the final step. If you use raw dry nuts, roast them in the oil.
Related Basics:
Pulao (Basmati Pulao with dry nuts)
Ingredients
- 200g Basmati rice
- 300ml hot water and 100ml warm milk
- 2 tablespoons Ghee (clarified butter)
- 1/4 onion finely chopped
- 1 bay leaf
- 3-4 green cardamoms
- 4-5 cloves
- 1 cinnamon stick
- 2 teaspoons ginger-garlic paste
- 50g mix roasted dry nuts
- 1 tablespoon raisins
- 1 teaspoon salt
- 1 teaspoon sugar
- Beresta (fried onion) for garnish
Instructions
- Wash the rice very well under running water. Then leave it in the strainer for half for air dry.
- Put a pan on medium-high heat with ghee or butter. When it is hot add bay leaf, cardamoms, cloves and cinnamon stick. Add the chopped onion and fry until it becomes transparent.
- Add the rice and grated ginger. Fry the rice for one minute while stirring continuously. Then add hot water and warm milk. Add salt and sugar. Mix everything.
- When starts to boil, lower the heat to medium-low and let it cook.
- When the water level is equal to the level of the rice, add the raisins. Cover the pan with a lid and lower the heat to a minimum.
- Wait 15 minutes and do not lift the lid during these 15 minutes. Then open the lid and mix everything carefully.
- Turn off the heat and add Beresta (fried onion) and dry nuts. Put the lid back on and let it rest for another 5 minutes.
- Serve this delicious aromatic rice to accompany any curry dish.
Notes
Tips and tricks:
- To prepare Pulao the water should be double that of rice, but as we are going to add milk, I use 300ml of water and 100ml of milk.
- If you don't have Ghee, you can substitute it with butter.
- I am using roasted dry nuts, so I add them in the final step. If you use raw dry nuts, roast them in the oil.
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