Pulao (Basmati Pulao with dry Nuts)

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.

Pulao (Basmati Pulao with dry Nuts)

Related Basics:

Pulao (Basmati Pulao with dry nuts)

Pulao (Basmati Pulao with dry nuts)

Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Cuisine India
Servings 4
Calories 230 kcal

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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