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| Whole Spice Fragrant Rice (Pulao) |
"In the subcontinent, particularly Pakistan, pulao (steamed fragrant rice) is a very popular dish. Very easy to cook and very authentic taste. You will love the simplicity yet tastefulness of this dish. Serve as-is or as a side to any kind of chicken entree."
Ingredients :
- 1/4 cup vegetable oil
- 10 whole black peppercorns
- 1 (2 inch) cinnamon stick
- 3 whole cloves, or more to taste
- 1 teaspoon cumin seeds
- 4 pods green cardamom
- 1 pod black cardamom
- 1 small onion, chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon water, or as needed
- 1 large potato, sliced
- 1 tomato, chopped
- 3 1/2 cups water
- 1 green chile pepper, slit
- 1 cup basmati rice
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 46M |
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- Heat oil in a large pot over medium heat. Add peppercorns, cinnamon stick, cloves, cumin seeds, green cardamom, and black cardamom; cook and stir until starting to sputter, 30 seconds to 1 minute.
- Stir onion into the pot; cook until translucent, about 5 minutes. Add garlic paste, ginger paste, and water; cook until fragrant, about 1 minute. Add potato; cook and stir until slightly softened, about 3 minutes. Stir in tomato; cook until juices start to evaporate, about 2 minutes.
- Pour water into the pot; add green chile pepper. Bring to a boil. Pour in rice; cook until rice comes up to the surface of the water, 5 to 10 minutes. Cover and simmer over low heat until rice is tender and water is absorbed, 10 to 15 minutes more.
Notes :
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