Pulao (Indian Rice Pilaf)
Pulao is an Indian rice dish of basmati and vegetables, cooked until every grain stays separate. Soaking the rice for 45 minutes before cooking is what keeps the grains long and dry, and checking them in an open cooker stops them going soft. The vegetables are sautéed with onion and spice mix into a dry gravy, then the rice is folded in. It suits weddings and holidays, and an ordinary weeknight dinner just as well.
Instructions
Wash the basmati rice and soak it in water for about 45 minutes. Then cook it in a cooker with the pressure plug left off, so you can lift the lid and check the rice as it cooks. It should take about 15 to 20 minutes.
The rice is ready when the grains are dry, separate and not sticky. Set it aside.
Boil the vegetables until cooked and set them aside. Slice the onions very thinly.
Heat ghee, oil, or a mix of both in a pan. Add the onions and the ginger garlic paste and sauté them.
When the onions turn a little pink or brown, add the boiled vegetables, the pulao mix in proportion to the amount of rice, and salt. Stir well and sauté for 5 to 10 minutes. A little curd (yogurt) can be added here if you like.
Continue until the mixture has the texture of a dry gravy, then taste and adjust the salt. Add the rice and fold it in gently so the grains do not break.
Garnish with raisins, cashews and deep-fried onions.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
