Pulao rice

Pulao rice

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Pulao, from the Persian word ‘pilaf’ is the beautiful, fragrant, separated rice that is cooked with subtle spices and eaten throughout India. It is the most popular rice accompaniment to be served at an Indian banquet. You can cook pulao rice on the stovetop or in the oven, and vegetables such as potatoes or peas can be added, too. Serve it with all kinds of meat, fish or vegetable curries.

Ingredients

Quantity Ingredient
60g Ghee
or 60ml vegetable or canola oil
4 green cardamom pods
3 cloves
2.5cm cinnamon
200g basmati rice or other long-grain rice, washed and drained, (see note)
1/2-1 teaspoon salt, or to taste

Method

  1. If using the oven for the final stage of cooking the rice, preheat it to 200°C.
  2. Heat the ghee or oil in a flameproof casserole dish over a medium heat on the stovetop.
  3. Add the cardamom pods, cloves, cinnamon and rice and stir to mix through and coat every rice grain with the ghee or oil. Pour in 375 ml hot water, then add the salt and stir. Bring to a boil.
  4. Reduce the heat to low, cover and cook the rice on the stovetop for about 20 minutes. Do not uncover or stir to ensure that the rice cooks evenly and does not break up. Remove from the heat and rest, still covered, for 10 minutes before serving. (This allows the rice grains to plump up to their maximum length.)
  5. Alternatively, cover the dish with foil once it has come to the boil, then put in the oven and cook for about 25 minutes. Remove the dish from the oven but do not remove the foil, and rest the rice for 10 minutes before serving.

Note:

  • To steam rice successfully, you must add the correct amount of water in proportion to the rice. For every 200 g of rice, add 375 ml water.

Variation:

  • To recreate the yellow rice often found in Indian restaurants and takeaways, follow this recipe but add a pinch of turmeric after you've added the hot water.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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